Cabécou
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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. 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.
Key facts
- Cheese.name
- Cabécou
- Cheese.image
- 220px
- Cheese.country
- France
- Cheese.region
- Midi-Pyrénées
- Cheese.town
- aquitaine
- Cheese.source
- Goats or sheep
- Cheese.texture
- Soft
via Wikipedia infobox
Wikidata facts
- Image
- Cabecou cheese.jpg
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- Commons category
- Cabécou
Sources (1)
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- Description
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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. 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.
Its best consumption period extends from April to August.
Available in 11 languages
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