March 20, 2025

MUSHROOM WITH ROCAMADOUR

Enjoy a little piece of my dearest Lot region on your plate, with my easy-peasy mushroom with rocamadour cheese recipe!

Mushrooms with Rocamadour Cheese: A French affair

As you know, I absolutely love my little Rocamadour cheese, reminiscent of my childhood in my beloved France. It instantly transports me back to warm family meals in my Lot region, where my ancestors lived and where these marvels are produced. We French people can fall in love with food, and especially cheese, it is definitely in our DNA! This is one of the many reasons I am so proud to be French.

The Rocamadour Cheese

Rocamadour is a small, creamy goat cheese from the picturesque Lot region in southwestern France. It belongs to the esteemed Cabécou family and holds the coveted AOC (Appellation d’Origine Contrôlée) status, ensuring its quality and authenticity. The texture is soft and delicate, with a nutty flavour that intensifies as it matures. I have adored this cheese since childhood, spreading it generously on a fresh slice of baguette or letting it melt into warm dishes.

Why Mushrooms and Rocamadour Make the Perfect Pair

The deep, umami flavours of mushrooms beautifully complement the creamy, tangy notes of the cheese. When the cheese melts into the warm mushrooms, it creates an irresistible harmony of nuances, comforting, and oh-so-French!

A little garlic, a touch of fresh herbs, and perhaps a drizzle of honey can change the dish even further. It is simple just as I love it.

A Bite of History

The name itself comes from the medieval village of Rocamadour, famous for its stunning cliffside setting and historic pilgrimage site.

Deeply rooted in the pastoral traditions of the Lot region. The production of Rocamadour cheese has been preserved for centuries, with mentions in old grimoires from the 15th century. Made from unpasteurized goat’s milk, this little treasure boasts a soft texture and a natural rind that develops as it ages.

In the late 20th century, Rocamadour producers sought to set their cheese apart from other regional Cabécous. They decided to drop the “Cabécou” name and, in 1996, secured the prestigious Appellation d’Origine Contrôlée (AOC) status, later upgraded to a Protected Designation of Origin (AOP) in 1999. This recognition ensures that every Rocamadour is made following strict guidelines, from the breed of goats used to the grazing practices and aging process. And to be honest, that’s what makes it so special!

The Wines of Marcillac: A Hidden Gem of the Aveyron

I turn to Marcillac, a red wine Located in the Aveyron department of South West that pairs beautifully with Rocamadour cheese and mushrooms. Nestled about 20 kilometers northwest of Rodez, this region produces distinctive wines primarily from the Fer Servadou grape variety.

A Thousand Years of History

The vineyards of Marcillac have deep roots, dating back over a thousand years under the influence of the Abbey of Conques. Wine production flourished during the Middle Ages, supplying the local bourgeoisie and clergy with highly regarded bottles. However, like many other regions, Marcillac faced a decline in the late 19th and early 20th centuries due to phylloxera infestations and economic downturns.

Thankfully, passionate local growers fought to bring the vineyards back to life. In the 1960s, they applied for VDQS status, which was granted in 1965. Their dedication paid off when Marcillac achieved full AOC status in 1990, securing its place as a high-quality appellation.

Characteristics of Marcillac Wines

Marcillac wines are known for their bold, rustic character. They are typically made from at least 80% Fer Servadou grapes, often blended with small amounts of Cabernet Franc and Merlot. With a deep, dark hue and vibrant purple reflections, these wines boast an enticing aroma of red and black fruits, spices, and sometimes a hint of elderberry or cocoa. While they are enjoyable when young, they also develop beautifully with a few years of aging.

Production and Terroir

Today, Marcillac covers about 200 hectares of vineyards, focusing on quality over quantity. The region’s steep slopes have been carefully terraced to make farming more manageable while preserving the authenticity of the terroir. Despite its relatively small size, Marcillac is a leading appellation in the Aveyron vineyards, offering a wine experience that feels truly unique and authentic.

In fine

I could go on forever about my love for Rocamadour cheese, but I will stop here and let you imagine the melting goodness for yourself. If you adore simple French flavors, this combination is truly a must-try!

So, a glass of Marcillac, a warm mushroom, a Rocamadour joy, and good company, what more could one ask for?

Rocamadour, a cheese lover’s dream!

You may wish to discover or rediscover some recipes with this famous French cheese!

What about an original anchoiade with rocamadour or a refreshing rose wine with rocamadour chilled soup ?

Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!

Happy cooking and bonne dégustation!

Sixtine ;)