Direction Rocamadour, on the road to Compostela
Direction Rocamadour, on the road to Compostela, with a stop at a sanctuary visited by pilgrims and also by goat cheese lovers.
For generations, the peasants of the Lot have been celebrating Sundays to the music of the Auvergne bourrée, munching on country bread and Rocamadour.
A small soft cheese that is made with the milk of local goats. Due to their mountain origins, they find their subsistence in all seasons on the arid and rocky plateau around Rocamadour.
It is between April and September that Rocamadour is best appreciated, but there may be differences in taste.
Producers explain that the cheeses of March are different from those of April and even more so from those of autumn. Everything depends above all on the way the cabécou producer raises and takes care of his goats, a very sociable animal.
"A cheese that makes goat!" 
It is perhaps this image of the biquette that makes us love Rocamadour.
Barely bigger than a macaroon, it melts on the palate. As soon as one swallows one, the second is desired. And for those who don't know it yet, a national advertising campaign was launched in 2004, it was a first in the history of AOC Rocamadour.
The designers of the campaign deliberately chose an offbeat slogan to promote it: _"Rocamadour, a cheese that drives me nuts." _Simple, effective slogan!
To taste a rocamadour, a drop of walnut oil is enough, or you leave it overnight in the refrigerator with a slice of truffle inside.
