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Cheese from France, Causses du Quercy
Raw whole goat milk is set slowly with a little rennet for at least 20 hours at 18 °C or more. The curd is pre-drained, salted through the mass and moulded into flat discs of about 35 g. The discs ripen for at least six days from unmoulding, the first 24 hours or more of it a drying phase, until a thin creamy layer forms under the skin.
| Raw whole goat milk | Alpine or Saanen goats or their crosses; no concentration of the milk[cdc-roca2015] |
| Cultures | Harmless bacteria, yeasts and moulds are the only cultures allowed[cdc-roca2015] |
| Animal rennet (520 mg chymosin per litre)At most 10 ml per 100 L of milk | [cdc-roca2015] |
| Salt0.6–0.8% of the curd weight | Kneaded into the drained curd[cdc-roca2015] |
| Starter | cultures added to the milk on arrival; a 2022 study built a working starter from three local Lactococcus lactis strains |
Total time across the recorded steps: 8.7 days
What changes: Cultures and a little animal rennet go into the raw goat milk
Output: renneted milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole goat milk is set slowly with a little rennet for at least 20 hours at 18 °C or more. The curd is pre-drained, salted through the mass and moulded into flat discs of about 35 g. The discs ripen for at least six days from unmoulding, the first 24 hours or more of it a drying phase, until a thin creamy layer forms under the skin. Made in 6 steps over 8.7 days. The longest step, ripen in a drying room or cellar, takes at least 6 days (Ministère de l'agriculture 2014) and runs at at least 10 °C (Ministère de l'agriculture 2014). Salt is 0.6–0.8 % (Ministère de l'agriculture 2014). Lactococcus lactis and White Geotrichum (the specification does not name the species), which gives the skin its velvety look do most of the fermenting.
| Main step | at least 6 daysSet[cdc-roca2015] | Ripen in a drying room or cellar |
|---|---|---|
| Temperature | at least 10 °CSet[cdc-roca2015] | Ripen in a drying room or cellar |
| Salt | 0.6–0.8 %Set[cdc-roca2015] | Salt in the mass and mould |
Rocamadour is a 35 g disc. It is salted in the mass, by kneading salt into the drained curd, and it is ripened for a minimum of six days from unmoulding, when a creamy layer has formed under the skin.
This is a raw-milk soft cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli. ANSES says cooking the cheese well, as in an oven dish, removes the risk; taking off the rind does not.
Every number is labelled with how it is known. How this atlas is made
The specification cites a lease of 1451 that set the tithe in cheese and records that the monastery of Obazine already held a tenth of the cheeses of Carlucet. The cheese was once made from cow, goat or sheep milk; a 1928 US bulletin describes it as a sheep's-milk cheese of about one eighth of a pound. By the later 20th century it was tied to goat milk. It became an AOC by decree on 16 January 1996.
