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Rocamadour IGP

      Rocamadour PDO
      Cabécou de Rocamadour
      Cabécou de Gramat

The Rocamadour PDO is a cheese with a soft paste produced with raw and whole milk from goats of Alpine and Saanes breeds and their crossbreeds coming from farms located in the pastures and alpine areas of Causses.

The production area of Rocamadour PDO covers a part of the department of Lot and some areas in the departments of Aveyron, Corrèze, Dordogne and Tarn-et-Garonne, in the regions of Midi-Pyrenees, Limousin and Aquitaine.

Rocamadour PDO boasts an ancient history. It is mentioned in the text of the lease signed in 1451 between the bishop of Evreux, at that time the king of the area, and its vassals. Other documents, going back to the 15th century, certify the fame of this cheese and link its peculiar taste to the aromatic plants with which the goats were nurtured.


Rocamadour PDO has a very soft paste, with a natural rind consisting of a superficial striped layer, which is slightly velvety. The colour goes from cream white to dark beige. It has the shape of a small flattened cylinder and weighs about 25 gr. The paste has a delicate aroma and a creamy, buttery and hazelnut flavour.

The milk used to produce Rocamadour PDO has a peculiar taste due to the goats diet which consists of forage in winter and pasture grass in summer.


Rocamadour PDO must be conserved in the least cold compartment of the refrigerator, wrapped in its original package or in a sealed box. Before eating it, it is suggested to leave it rest at room temperature for about half an hour. Traditionally, it is eaten at the end of a meal or with salads. It is the principal ingredient of some local dishes like the cake of Quercynoise made with Rocamadour, cabbage and honey or the Rocamadour en croûte with walnuts. It is perfect with the wines from the Cahors region.


PGI (Protected Geographical Indication)(ES). The protected geographical indications (PGI) identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin. Year of registration 1999

AOC (Appellation d'origine contrôlée)(Fr). Year of registration 1996



Dietary product




   309 kcal per 100 gr.


   23.2 gr. per 100 gr.


   23.2 gr. per 100 gr.

Fat in dry matter

   45 %


   0.9 gr. per 100 gr.


   0.9 gr. per 100 gr.

Saturated acids

   15.3 gr. per 100 gr.


   54.5 gr. per 100 gr.


   67 %


(Ca) Calcium

  98.9 mg. ( 89% )*

(K) Potassium

  160 mg. ( + 82% )*

(Mg) Magnesium

  14.9 mg. ( 57% )*

(Na) Sodium

  368 mg. ( 55% )*

(P) Phosphorus

  209 mg. ( 58% )*

Dietary element

(Cu) Copper

  105 mcg. ( + 50% )*

(Fe) Iron

  0.25 mg. ( 75% )*

(Se) Selenium

  10 mcg. ( 35% )*

(Zn) Zinc

  0.469 mg. ( 88% )*


(A) Retino.

  149 mcg. ( 48% )*

(B2) Riboflavin.

  0.792 mg. ( + 164% )*

(B3) Niacin.

   1.763 mg. per 100 gr.

(B5) Pantothenic acid.

   1.35 mg. per 100 gr.

(B6) Pyridoxine.

  0.272 mg. ( + 172% )*

(B9) Folatsin..

  86.8 mcg. ( + 357% )*

(E) Tocopherol

  0.384 mg. ( 23% )*

*(the difference from the average value)


24,6 -  Individual visits per month (average)
1523 -  All individual visits
19 12 2016 -  Date of publication of this article

Rocamadour PDO. Foto № 1
Rocamadour PDO. Foto  № 2




  • SELL (N/D)



  • Combination with other products (N/D)

  • Combination with alcohol (N/D)

  • Technical partnership (N/D)




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