Rocamadour | ūü¶ÜThe Bow Tie Duck Manila

Rocamadour AOC

A celebrated cheese

An unpas¬≠teur¬≠ized goat cheese, this del¬≠i¬≠ca¬≠cy is pro¬≠duced in the regions of P√©rigold and Quer¬≠cy in France, and takes its name from the vil¬≠lage of Roca¬≠madour. This soft cheese was des¬≠ig¬≠nat¬≠ed its AOC cer¬≠ti¬≠fi¬≠ca¬≠tion in 1996.


Some¬≠times called Cab√©¬≠cou de Roca¬≠madour or Cab√©¬≠cou de Gra¬≠mat, it is made from raw goat‚Äôs milk, and belongs to a fam¬≠i¬≠ly of goat cheeses called Cab√©¬≠cous. Roca¬≠madour cheese comes in a small flat round shape with a nat¬≠ur¬≠al edi¬≠ble rind, its inte¬≠ri¬≠or ten¬≠der and silky. It takes about 12‚ÄČ‚Äď‚ÄČ15 days to mature, is com¬≠bined with very lit¬≠tle ren¬≠net, and gives off fla¬≠vors of milk and hazel¬≠nut while young, get¬≠ting stronger and nut¬≠ti¬≠er the fur¬≠ther it is aged. The rich¬≠ness of the goat‚Äôs milk owes itself to goats hav¬≠ing access to abun¬≠dant pas¬≠ture (no more than 10 goats per hectare) in the Roca¬≠madour area.


Roca¬≠madour is a soft cheese that can stand on its own, need¬≠ing very lit¬≠tle dress¬≠ing. But should a crav¬≠ing to pair it aris¬≠es, it‚Äôs deli¬≠cious driz¬≠zled with a lit¬≠tle hon¬≠ey. While young, its but¬≠tery, nut¬≠ty fla¬≠vor makes it a per¬≠fect addi¬≠tion to sal¬≠ads, or on top of hot crusty bread. Com¬≠ple¬≠ment this pair¬≠ing with a nice dry white wine. Cook it with mashed pota¬≠to, and serve along¬≠side soft lamb shank. Deli¬≠cious! Aged for longer, and it becomes an excel¬≠lent end¬≠ing to a meal. Eat on its own, paired with a full-bod¬≠ied red wine.


The vil¬≠lage of Roca¬≠madour sits on a moun¬≠tain cliff¬≠side, with medieval archi¬≠tec¬≠ture seem¬≠ing¬≠ly untouched by time. But every year, around Pen¬≠te¬≠cost Sun¬≠day, the vil¬≠lage holds its F√™te des Fro¬≠mages, the largest cheese fes¬≠ti¬≠val in the south of France. It enjoys par¬≠tic¬≠i¬≠pa¬≠tion by 40 cheese pro¬≠duc¬≠ers in the area, and attend¬≠ed by around 10,000 vis¬≠i¬≠tors. It begins with the Fruits de la Terre Mass, and a bless¬≠ing of goat and sheep herds. Live music and enter¬≠tain¬≠ment keep the spir¬≠its up, and accom¬≠pa¬≠ny the vis¬≠i¬≠tors in the farm¬≠ers mar¬≠kets where wine and cheese tast¬≠ing (and buy¬≠ing!) are held.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but¬≠ter draw¬≠er of a refrig¬≠er¬≠a¬≠tor, not on the shelves them¬≠selves. This is to help reg¬≠u¬≠late their tem¬≠per¬≠a¬≠ture and humid¬≠i¬≠ty lev¬≠els‚ÄČ‚ÄĒ‚ÄČand pre¬≠vents the for¬≠ma¬≠tion of mold. Once opened, they should not be kept in their orig¬≠i¬≠nal pack¬≠ag¬≠ing. Soft cheeses with del¬≠i¬≠cate rinds need to breathe, so they are best placed in glass con¬≠tain¬≠ers lined with paper tow¬≠els to absorb extra mois¬≠ture. Leave the lid open a tiny bit for air to cir¬≠cu¬≠late and don‚Äôt for¬≠get to write up a label with the date you first opened the package. 

Air-flown cheeses are brought in as per demand. Fresh cheeses do not have a long shelf life as they con¬≠tain less to no preser¬≠v¬≠a¬≠tives at all. Kind¬≠ly con¬≠sult the best before date label indi¬≠cat¬≠ed on our vari¬≠ants before order¬≠ing. It is rec¬≠om¬≠mend¬≠ed that they be con¬≠sumed with¬≠in 1 week upon arrival at your residence. 

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