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.^[1][2] 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.

Cabécou
Country of origin	France
Region	Midi-Pyrénées
Town	aquitaine
Source of milk	Goats or sheep
Texture	Soft
Related media on Commons

Its best consumption period extends from April to August.^[3]

The name comes from the Occitan word cabra/craba which means goat.

See also

• List of goat milk cheeses

References

1. Jeanne Strang (2018). Goose Fat and Garlic. Octopus Books. ISBN 9780857837080. Retrieved 24 December 2019.
2. Kathe Lison (2013). The Whole Fromage: Adventures in the Delectable World of French Cheese. Broadway Paperbacks. pp. 72–75, 90–93. ISBN 9780307452061. Retrieved 24 December 2019.
3. "Manger du reblochon l'été, du mont-d'or l'hiver: quelle saisonnalité pour les fromages?". Le Monde.fr (in French). 2018-08-02. Retrieved 2022-05-19.

External links

• Cabecou on Fromage.com