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A small French cheese, made with raw goats" milk, in the Languedoc area of South West France. It was granted AOC status under the name of Rocamadour (one of the villages in which it"s made) in 1996.

Production is small, amounting to about 490 tons in all, in the triangle between Carlucet, Gramat and Rocamadour.See Picadou

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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