Cabécou is a soft goat milk cheese from the Midi-Pyrenees region of southern France. Dipped in plum brandy, it is sprinkled with coarse black pepper before it is wrapped in two chestnut leaves for maturation. It has a thin striped rind that acquires a blue mold after 2 weeks. The cheese has a smooth and creamy texture, and a calm cream colour. It has a bit tangy flavour, and tastes like a brandy. It pairs well with Chardonnay, and can be used in recipes.


12 ratings


a month ago

Aäron Maes

2 months ago


a year ago

It is soft and quite creamy (nicely creamery when out of the fridge for a while), it's not too strong, nutty, but to me the taste somehow has some mouldy element in it even though the cheese has no mould at all

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