Lot

Rocamadour is a small, flat, very soft cheese made from raw goat's milk. The cheese has a natural edible rind. It's named after the village of Rocamadour in the French region of Lot. The cheese matures for about 15 days, but it can be left to mature a few months more to develop a stronge... Read more

Cahors is a French wine region where the principal grape is Malbec, with small percentages of Tannat and Merlot. Although Malbec is nowadays primarily associated with Argentinian Mendoza region, the grape originated in France, but in the 1950s, it was almost entirely wiped out by frost. ... Read more

Melon du Quercy is an orange-fleshed melon with a green to yellow peel, produced in the French regions of Tarn et Garonne and Lot since the 18th century. When fully ripe, the melons are harvested, checked, sorted and graded. Due to the soil that is made of lime and clay and regulates the... Read more

Agneau du Quercy is lamb meat from the dry Quercy region in France, using lambs that have been slaughtered between 90 and 180 days of rearing. The lambs are reared on farms and feed on their mother's milk for at least 70 days before feeding on cereals and assorted vegetable based food. T... Read more

Huile de noix du Périgord is a French virgin walnut oil that's mechanically extracted. It originates from Aveyron, Charente, Corrèze, Dordogne, Lot, and Lot-et-Garonne departments. This oil is produced from the walnut varieties called Franquette, Marbot, Corne, and Grandjean. The vi... Read more