| CABECOU |
 Description:
One of the smallest of
French cheeses. The name 'Cabecou' comes from the language of d' Oc', the
ancient language of the south of France and means small goat. This delicious
farm cheese gets its flavour from the richness of the milk. The goats graze in
pastures full of luxurious vegetation (hawthorn, mulberry-tree, juniper-tree,
etc) of the Midi-Pyrenees region of France.
Texture:
The thin rind is striped, the pate
an ivory colour, creamy and soft and melts once on the palate.
Taste:
Fresh, it is pliant
and creamy, with a subtle, delicate taste of milk. After fifteen days its
delicate white crust becomes covered with little blue moulds and its taste is
permeated with the flavour of hazel nut. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1988 |
| Weight |
 |
60 g |
| Affinage |
 |
2 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
