Kamil Perry
Cabécou is a soft goat's milk cheese from the Midi-Pyrénées region of southern France. The cheese is dipped in plum brandy and 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 mould after two weeks. The fresh, spring cheeses, smelling of grass and milk, are worth trying.
| Characteristics | Values |
|---|---|
| Region | Midi-Pyrénées, France |
| Type of milk | Goat's milk |
| Texture | Soft |
| Flavour | Tangy |
| Colour | Cream |
| Pairing | Chardonnay |
Explore related products
What You'll Learn
Cabécou is a soft goat's milk cheese
To make Picadou, ripe Cabécou is wrapped in walnut or plain leaves. It is then sprayed with marc of plums and preserved in an air-tight container. The crushed pepper adds spice to an already piquant cheese.
Vegan Feta Cheese: How It's Made and What's in It
You may want to see also
It originates from the Midi-Pyrénées region in southern France
Cabécou is a soft goat's milk cheese that originates from the Midi-Pyrénées region in southern France. It is made from raw goat's milk from the plains, and is a tiny but highly pleasing cheese that matures well, acquiring body and presence. Each year, some 490 tonnes are produced in the triangle between Rocamadour, Gramat, and Carlucet.
The cheese is dipped in plum brandy and 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 mould after two weeks. The cheese has a smooth and creamy texture and a calm cream colour. It has a tangy flavour and tastes like brandy.
Cabécou can be made at home, and there is an authentic recipe for it in the book *A Canadian Foodie*. The fresh, spring cheeses, smelling of grass and milk, are worth trying.
The Grilled Cheese's Historical Origins: A Foodie's Curiosity
You may want to see also
It is made by dipping the cheese in plum brandy and sprinkling it with black pepper
Cabécou is a soft goat's milk cheese from the Midi-Pyrénées region of southern France. It is made by dipping the cheese in plum brandy and sprinkling it with black pepper before it is wrapped in two chestnut leaves for maturation. The cheese has a thin striped rind that acquires a blue mould after two weeks. It has a smooth and creamy texture and a calm cream colour. It has a tangy flavour and tastes like brandy.
The fresh, spring cheeses, smelling of grass and milk, are worth trying. The authentic recipe for Cabécou cheese involves using raw goat's milk from the plains. Each year, some 490 tonnes are produced in the triangle between Rocamadour, Gramat, and Carlucet. In the langue d’Oc, the old language of the south, a cabécou is a small goat's cheese.
There is another method of making Cabécou, called Picadou, which involves wrapping a ripe Cabécou in walnut or plain leaves. It is then sprayed with marc of plums and preserved in an air-tight container. The crushed pepper adds spice to an already piquant cheese.
Queso Cheese: What's the Mystery Cheese?
You may want to see also
Explore related products
It is then wrapped in two chestnut leaves for maturation
Cabécou is a soft goat's milk cheese from the Midi-Pyrénées region of southern France. The cheese is dipped in plum brandy and sprinkled with coarse black pepper before it is wrapped in two chestnut leaves for maturation. The leaves are used to wrap the cheese to preserve it and allow it to mature. The cheese is then placed in an airtight container. After two weeks, the thin striped rind of the cheese acquires a blue mould. The cheese has a smooth and creamy texture and a calm cream colour. It has a tangy flavour and tastes like brandy.
Feta Cheese: What Milk is Used and Why?
You may want to see also
It is also known as Little Goat
Cabécou is a soft goat's milk cheese made in the Midi-Pyrénées region of southern France. It is also known as 'Little Goat' because it is made from goat's milk. The cheese is dipped in plum brandy and sprinkled with coarse black pepper before being wrapped in two chestnut leaves for maturation. It has a thin striped rind that acquires a blue mould after two weeks. The cheese has a smooth and creamy texture and a calm cream colour. It has a tangy flavour and tastes like brandy.
Cabécou is made with raw goat's milk from the plains. It matures well, acquiring body and presence. Each year, some 490 tonnes are produced in the triangle between Rocamadour, Gramat, and Carlucet. In the langue d’Oc, the old language of the south, a cabécou is a small goat's cheese. The fresh, spring cheeses, smelling of grass and milk, are worth trying.
The Birth of Stilton Cheese: A Historical Overview
You may want to see also
Frequently asked questions
Cabecou cheese is made in the Midi-Pyrenees region of southern France.
Cabecou is a soft goat's milk cheese.
The cheese is dipped in plum brandy and sprinkled with coarse black pepper before it is wrapped in two chestnut leaves for maturation.
