Cabécou () is a soft goat cheese that comes from the Midi-Pyrénées region of southern France. It has a thin striped rind and after two weeks its crust grows blue mold changing its taste. It is one of Aquitaine's most famous foods. Aquitaine is a region in the lower bottom of France. The coloration of this creation is a calm cream color. Cabécou is a cheese generally made from raw goat's milk originating from the regions of the Massif Central such as Quercy, Rouergue, Haute-Auvergne, Limousin and Périgord.
Its best consumption period extends from April to August.
The name comes from the Occitan word / which means goat.
Description
It is a small round cheese, measuring in diameter and in thickness, with a soft interior and a bloomy rind.
Its weight generally does not exceed , and it contains approximately 45% fat. The taste is mildly lactic.
The ripening period ranges from ten days to four weeks.
Some cabécous listed in the (Dictionary of cheeses from around the world) include:
Rocamadour, which benefits from commercial protection via a protected designation of origin (PDO), Cabécou du Fel, Cabécou de Livernon.
The Cabécou du Périgord has been protected since 1992 by the Interprofessional Goat Association of Dordogne Périgord, through a collective trademark and logo.
See also List of goat milk cheeses
References
External links Cabecou on Fromage.com