Roquefort and Rocamadour Cheeses

"Midi-Pyrénées Roquefort and Rocamadour Cheeses are some gems of the French gastronomy. Cheese lovers highly appreciate the tender blue cheese from the town of Roquefort in the Midi-Pyrénées region, whilst the Rocamadour is famous for its typical flavour of goat.

The Midi-Pyrénées region of France boasts many types of French cheese! From the Causses cheeses including Fourme de Laguiole and Bleu des Causses, both made with cow’s milk, to the typical mountain cheese called Tomme des Pyrénées, the Southern region largely rivals Lower Normandy and Upper Normandy's produce!


Since its creation, the well-known blue cheese has been made from the ewe's milk of the town of Roquefort in Midi-Pyrénées. This traditional French village actually knew a great success in the 15th century, when Charles VI granted Roquefort's cellars a protected status.

Indeed, given the quality of its caves, the Southern town was recognized as the only official Roquefort cheese producer in France. To ensure the authenticity of such refined product, the flavourful cheese received the AOC Quality Label in 1925, and local Refiners Masters still use today the original production techniques.

Considered by the French philosopher Diderot as being the "King of Cheeses", the Roquefort cheese is now renowned worldwide. This gem of gastronomy is essentially appreciated for its semi-hard taste and blue-green marks.

Such distinguishing features - that have made this French product so famous - actually result from the ripening period in the damp cellars proper to the French town of Roquefort. When the cheeses are being left uncovered for about three weeks in the caves, the specific penicillium roqueforti fungus is formed and spreads throughout the pastes.

Roquefort cheeses are finally wrapped and stored for further maturing; about three months aging are necessary before the cheese reaches its maturity.


The Rocamadour is another noteworthy local cheese. This small tasty product is made out from goat's milk which traditionally comes from the Quercy Causses.

Also known as the "Cabécou de Rocamadour" - meaning "small goat's milk cheese" in Occitan - this traditional French product would be used as a trading currency for taxes in the 15th century.

Made out with hot goat's milk, the Rocamadour has an ivory-coloured creamy texture that melts in mouth.

To achieve its sharp and acid taste, the famous little round cheese has been produced respecting strict rules: according to the traditions of the Quercy Causses, goat herds may contain only ten goats per hectare and cheeses mature in authentic cellars without any chemicals.

These Midi-Pyrénées cheeses are generally complemented with nuts or figs and a slightly-seasoned green salad.

To make the experience even more authentic, you may try one of the Bordeaux red wines to accompany your Midi-Pyrénées cheese!

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