Cabécou
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 cabra/''craba'' which means goat.
Description
It is a small round cheese, measuring 4 to 6.5 centimeters in diameter and 1.5 to 2.5 centimeters in thickness, with a soft interior and a bloomy rind.Its weight generally does not exceed 40 grams, 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 Dictionnaire des fromages du monde include:
- Rocamadour, which benefits from commercial protection via a protected designation of origin,
- Cabécou du Fel,
- Cabécou de Livernon.