Rocamadour is also called Cabécou de Rocamadour. A very small gourmet cheese, 2 inches in diameter and 1/4 inch thick and weighs about one ounce. The AOC status for Rocamadour cheese was granted in 1996.

Rocamadour is small-sized and round-shaped like all other goat’s cheeses. Made with raw goat’s milk, this cheese's rind is thin and its paste soft and creamy, with a subtle scent reminiscent of milk and mould. The aftertaste is light and the aroma of hazelnuts quite present. The appearance of the rind varies depending on the maturing period which may not, however, exceed 6 weeks.