One thing that my spouse and I love to do is to go to outdoor weekly markets, and even though we are not cooking at all on these short trips, we do get fruits and cheese and charcuterie to eat in lieu of dinner. So on our first full day in the Dordogne we headed off to the closest town with a market on Monday, which was Cénac-et-Saint-Julien. There were several vendors who had their display cases on trailer beds, so they literally drive up and shop is more or less set up already. There was a seafood trailer, this one with cheese, another with fois gras and pates, a boulangerie on wheels, a boucherie, and the charcuterie trailer pictured below (as you can see, it was a chilly and also rainy morning).
We bought bread, some amazing strawberries, which the region is well known for and that are available through November typically, and cheese and salamis to have in the apartment we had rented for a few nights. The cheeses are all local--this is also a truffle region, and there are cheese with truffles and some with the local almonds, but my consitent favorite is the Rocamadour, named for a town in the Perigord that we missed (next time) and belongs to a family of goat cheeses called Cabécous. It is a very small whitish cheese (average weight 35 g) with a flat round shape. Rocamadour is usually sold very young after just 12-15 days of aging and is customarily consumed on hot toast or in salads. Rocamadour can be aged further, but why? It is so delicious soon after leaving the goat.
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