Rocamadour is a raw goat's milk cheese made with real know-how. It has a soft dark beige or ivory paste and a white rind. This cheese, which has had its appellation d'origine contrôlée since 1995, is matured in a hâloir or in a cellar. It is produced in the form of a 35 gram, 6 cm diameter and 1.6 cm high puck. The goats that produce the milk needed to make this cheese feed on a rich and varied vegetation, which gives it its delicious taste.