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.

3.8

5 ratings

LA

10 days ago

hester

2 months ago

A bit like rocamadour

Queso para Dummies

3 months ago

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