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  • The Rocamadour Grand Cru
  • The Rocamadour Grand Cru
4.10 €

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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.


2 weeks

Profile and character :

Lait cru de chèvre
1 2 3

soft pâte

Tasting Advice :

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.

Region Midi-Pyrénées
Gaillac rouge ou blanc
Pain aux fruits secs

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The Pouligny Saint-Pierre mouthfeel is supple yet firm, revealing a freshly pronounced taste.

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