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Cheese from France, Massif Central
The Occitan name for the tiny raw goat-milk discs of the Lot and its neighbours. Lightly renneted milk curdles slowly over at least 20 hours, is pre-drained, salted in the mass and moulded into discs of about 35–40 g that ripen for about a week or more. Rocamadour, once called Cabécou de Rocamadour, is the protected form, and its rules give the numbers below. Made in 5 steps over 7.3 days. The longest step, dry and ripen, takes at least 6 days (Ministère de l'agriculture 2015) and runs at at least 10 °C (Ministère de l'agriculture 2015). Salt is 0.6–0.8 % (Ministère de l'agriculture 2015). Lactic bacteria from added cultures or the raw milk does most of the fermenting.
| Main step | at least 6 daysSet[rocamadour-cdc-2015] | Dry and ripen |
|---|---|---|
| Temperature | at least 10 °CSet[rocamadour-cdc-2015] | Dry and ripen |
| Salt | 0.6–0.8 %Set[rocamadour-cdc-2015] | Salt in the mass and mould |
| Raw whole goat milk · Rocamadour rules; generic cabécou is usually raw milk too[rocamadour-cdc-2015][wp-fr] | |
| At most 10 cm³ of rennet extract (520 mg chymosin per litre) per 100 litres of milk | Animal rennet · Rocamadour rules[rocamadour-cdc-2015] |
| Lactic cultures (harmless bacteria, yeasts and moulds allowed)[rocamadour-cdc-2015] | |
| 0.6–0.8 % of the curd weight | Salt · Mixed into the curd; Rocamadour rules[rocamadour-cdc-2015] |
| Starter | lactic cultures or the milk's own flora |
Total time across the recorded steps: 7.3 days
What changes: A small dose of rennet goes into cool raw goat milk
Output: lightly 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
Cabécou is the regional family name; Rocamadour is the one cabécou with protected rules. Cabécou made elsewhere in the region follows no fixed specification.
Usually made from raw milk; the Rocamadour rules require at least 6 days of ripening and ban storing fresh cheeses frozen or under modified atmosphere.
Every number is labelled with how it is known. How this atlas is made
Small cheeses from the Causses are recorded in a 1451 lease that set a tithe in cheese at Carlucet. A 1953 book, "Fromages de France", describes cabécou of about 40 g, mostly farm-made, in the Lot and the neighbouring Aveyron, Cantal, Corrèze and Dordogne.
