Rocamadour Cheese
About
Cabcou de Rocamadour, a French cheese, is more commonly known as "Rocamadour". The farm producers, since obtaining the AOC label in 1996, have abandoned the name Cabcou as too generic and today insist on calling the cheese "Rocamandour". This also enables them to differentiate this cheese from the many Cabcou that exist. In accordance with one's taste, this little cheese can be eaten at the various stages of maturation. It is a young cheese ( between 1 and 2 weeks of maturity), and has a subtle acidic aroma and a slight, nutty taste.
Information
Translations: Rocamadour Siers, Rocamadour Sūriai, Rocamadour Brânză, Rocamadour sira, Rocamadour Kaas, रोकैमडौर पनीर, Rocamadour Queijo, Сыр Рокамадур, Rocamadour Τυρί, روكامادور الجبن, 호카마두 치즈, Rocamadour Sýry, Rocamadour Keju, 劳卡马杜尔奶酪, Rocamadour Formatge, Sir Rocamadour, Rocamadour Syry, Rocamadour Formaggio, Rocamadour גבינה, Rocamadour Ost, Роцамадоур сир, ロカマドールチーズ, Rocamadour, ROCAMADOUR Cheese, Rocamadour Queso, Сир Рокамадур, Rocamadour Juusto, Rocamadour сирене
