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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 about room temperature. The curd is pre-drained, salted through the mass and moulded into flat discs of about 35 g. After a day of drying the discs ripen at least six days, 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 Geotrichum candidum (white Geotrichum), which gives the skin its velvety look do most of the fermenting.
| Main step | at least 6 daysSet[cdc-roca2015][inao-roca] | 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 |
| Raw whole goat milk · Alpine or Saanen goats or their crosses; no concentration of the milk[cdc-roca2015][inao-roca] | |
| Lactic cultures · Harmless bacteria, yeasts and moulds are the only cultures allowed[cdc-roca2015] | |
| At most 10 ml per 100 L of milk | Animal rennet (520 mg chymosin per litre)[cdc-roca2015] |
| 0.6–0.8% of the curd weight | Salt · Kneaded into the drained curd[cdc-roca2015] |
| Starter | lactic 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: Lactic 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
Rocamadour is one of the smallest PDO cheeses, a 35 g disc. Unlike most Loire goat cheeses it is salted in the mass, by kneading salt into the drained curd, and it is sold after less than a week of ripening, 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 hard cooked ones, because of Listeria, Salmonella and Shiga-toxin E. coli. Cooking the cheese removes the risk.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks ANSES names for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
A lease of 1451 cited in the specification set a tithe in small cheeses from Carlucet, sold as fromage de Rocamadour. The cheese was once made from cow, goat or sheep milk; a 1928 US bulletin describes it as a tiny sheep 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.
