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- Rocamadour_cheese abstract "Rocamadour is a French cheese from the southwest part of the country. It is produced in the regions of Périgord and Quercy and takes its name from the village of Rocamadour in the département of the Lot. Rocamadour belongs to a family of goat cheeses called Cabécous and has benefited from being accorded an AOC (appellation d'origine contrôlée) designation since 1996. It is a very small whitish cheese (average weight 35 g) with a flat round shape (see illustration).Rocamadour is usually sold very young after just 12-15 days of aging and is customarily consumed on hot toast or in salads. Rocamadour can be aged further. After several months it takes on a more intense flavor and is typically eaten on its own with a red wine toward the end of the meal.Production: 546 tonnes in 1998 (+24.1% since 1996), 100% with raw, unpasteurized goat milk (50% on farms).".
- Rocamadour_cheese thumbnail Rocamadour_AOC.jpg?width=300.
- Rocamadour_cheese wikiPageID "3443743".
- Rocamadour_cheese wikiPageRevisionID "597342496".
- Rocamadour_cheese aging "-1296000.0".
- Rocamadour_cheese certification "French AOC 1996".
- Rocamadour_cheese country France.
- Rocamadour_cheese hasPhotoCollection Rocamadour_cheese.
- Rocamadour_cheese name "Rocamadour".
- Rocamadour_cheese pasteurized "No".
- Rocamadour_cheese regiontown Périgord.
- Rocamadour_cheese regiontown Quercy.
- Rocamadour_cheese source Goat.
- Rocamadour_cheese texture "Soft".
- Rocamadour_cheese subject Category:Cheeses_with_designation_of_origin_protected_in_the_European_Union.
- Rocamadour_cheese subject Category:French_cheeses.
- Rocamadour_cheese subject Category:French_products_with_protected_designation_of_origin.
- Rocamadour_cheese subject Category:Goat's-milk_cheeses.
- Rocamadour_cheese subject Category:Occitan_cheeses.
- Rocamadour_cheese type Cheese.
- Rocamadour_cheese type Food.
- Rocamadour_cheese type FunctionalSubstance.
- Rocamadour_cheese comment "Rocamadour is a French cheese from the southwest part of the country. It is produced in the regions of Périgord and Quercy and takes its name from the village of Rocamadour in the département of the Lot. Rocamadour belongs to a family of goat cheeses called Cabécous and has benefited from being accorded an AOC (appellation d'origine contrôlée) designation since 1996.".
- Rocamadour_cheese label "Rocamadour (Käse)".
- Rocamadour_cheese label "Rocamadour (fromage)".
- Rocamadour_cheese label "Rocamadour (queso)".
- Rocamadour_cheese label "Rocamadour AOC".
- Rocamadour_cheese label "Rocamadour cheese".
- Rocamadour_cheese label "Рокамадур (сыр)".
- Rocamadour_cheese sameAs Rocamadour_(Käse).
- Rocamadour_cheese sameAs Rocamadour_(queso).
- Rocamadour_cheese sameAs Rocamadour_(fromage).
- Rocamadour_cheese sameAs Keju_Rocamadour.
- Rocamadour_cheese sameAs Rocamadour_AOC.
- Rocamadour_cheese sameAs m.09cqnl.
- Rocamadour_cheese sameAs Q768189.
- Rocamadour_cheese sameAs Q768189.
- Rocamadour_cheese wasDerivedFrom Rocamadour_cheese?oldid=597342496.
- Rocamadour_cheese depiction Rocamadour_AOC.jpg.
- Rocamadour_cheese isPrimaryTopicOf Rocamadour_cheese.
