The Rocamadour Grand Cru
The creamiest of all the goat cheeses
The 6-day refining period is essential during the production process. Once molded the cheese is laid out on grills in the ageing room. These grills are then turned every day to obtain the homogenous, creamy soft texture. It is during this stage that the bacterial flora and the aromas of the cheese which define its unique character develop. Between its supple skin and its centre the cheese develops a fine layer of cream. At this stage it is said that the cheese ‘piaule’ meaning it is ‘crying out’ to be eaten.
Our selected Rocamadour delivers a delicious goaty flavour. You‘ll be pleasantly surprised by the tenderness of its texture.
Profile and character :
This cheese should be kept refrigerated between 4 and 8°c to retain the soft texture. We suggest taking out of the fridge a few minutes before tasting to reach room temperature.
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Pouligny Saint-Pierre, the King of the region
The Pouligny Saint-Pierre is a raw goat milk cheese. Originating from Indres in the Central Loire Valley region, the pyramidal shape is said to have been inspired by the Pouligny Saint-Pierre bell tower. The warm climate allows the goats to produce a rich and full-flavoured milk. Once unmolded and salted the cheese is left to mature for 28 days, during which time the fine bloomy blue-ish rind develops.
The Pouligny Saint-Pierre mouthfeel is supple yet firm, revealing a freshly pronounced taste.