Archive
07 Sep Cabécous
Posted at 20:59h
in
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...
07 Sep Lamb
Posted at 19:21h
in
The typical breed of sheep that thrives on the chunky, calcareous plateaux of the Quercy is called Caussenarde. The sheep are very recognizable by the black rim around their eyes, as if they are wearing sunglasses all year round. While in times past they were...
07 Sep Strawberries
Posted at 19:15h
in
The story of the strawberry as we know it begins in 1714. When finishing an assignment in Chile, the cartographer and navy officer François Amédée Frézier put a couple of wild strawberry plants in his luggage. Some experimenting in his garden in Brittany resulted in...
07 Sep Walnuts of the Quercy
Posted at 19:11h
in
Testament to the fact walnuts were traditionally known and consumed here are the 17,000-year-old traces in the hiding places of the Cro-magnon. Starting from the Middle Ages, the region really developed into an important hub in the walnut trade. In 1830, there was an abrupt...
07 Sep Melons of the Quercy
Posted at 18:58h
in
The melon of the Quercy is sweet, juicy and delicious for which the clay limestone of the Quercy offers fertile ground. The melon of the Quercy has a light green skin with clear, dark green stripes, and bright orange flesh. Only the producers who adhere...