Cabécou

This milky little goat’s cheese, similar to Rocamadour AOP, was originally made in the southwest of France (Rouergue, Périgord, Quercy), but it can be produced anywhere in France. The definition of this cheese was established by the decree n°2007-628 of April 27, 2007.
The cheese can sometimes be flavored with herbs, walnuts or other seasonings.

Under its slightly wrinkled, thin, powdery beige rind, the paste is bright white and smooth, creamy on the surface and denser and firmer in the center.

With a tangy, very slightly salty taste, Cabécou has a mild goaty flavor with very fresh milky notes.