The typical goat cheese of the region is called cabécous, a name derived from Occitan. Because Rocamadour was the center of production, it is also named the cabécous de Rocamadour or Rocamadour for short. The specifications are very strict. The cheeses are only made from raw, full goat milk of a specific variety; they have a diameter of 6 cm; a height of 16 mm; and a weight of 35 grams. The Rocamadour is a creamy cheese that is served both cold and hot and is eaten as an appetizer or at the end of a meal. Each producer manages to imbue their personal touch. Personally, we like the cheeses of our neighbor, the Rocamadours de la Forge, the best of all!