One of the smallest French cheeses this tiny cheese of round shape is made with raw goat's milk from the plains of the Midi-Pyrenées region of France. The name comes from the ancient language of South West of France and means “small goat”.
This delicious farm cheese gets its flavor from the richness of the milk. The goats graze in pastures full of luxurious vegetation, hawthorn, mulberry-tree, juniper-tree, etc., of the Midi-Pyrenees region of France.
Fresh, it is pliant and creamy, with a subtle, delicate taste of milk which melts on the palate. After fifteen days of maturing its delicate white crust becomes covered with little blue molds and its taste is permeated with the flavor of hazel nut.
Enjoy Cabécou on plain cracker with a little honey and perhaps a little truffle salt together with a nicely chilled bottle of our Williamson Frolic Viognier.
Featured in Cheese Club December 2011 paired with Williamson Frolic VIOGNIER.
Sorry, this cheese is only available via special order