• Appearance:  Small, disk shape (diameter 5 – 5.7cm, sharply angled, height 1.4cm).  The rind is a uniform pale yellow in colour.  It doesn’t develop a mould other than penicillin.
• Type of cheese:  It is fine with a creamy texture.
• Taste and flavours:  It generally has a mild taste and used to be known as a ‘creamy cheese’ in France.
• Production:  It is produced using full fat raw milk from the Perigord region.  The lactic curd is drained and moulded in blocks.
• Maturation period:  7 days.

Description / History / Origin

Cabécou comes from Provencal French and means ‘little goat.’ There are dozens of varieties of these little round cheeses which are identified by where they come from. This system was first created in 1970 and then in 1992, a collective mark of quality was established for this type of cheese. The mark includes production standards for farms and dairies which produce it.

More information

This cheese is a firm favourite on a cheese board. It can also be eaten hot with a salad or as a starter or even a main course.