• Appearance:  A small disk (diameter 6cm, height 2.5cm).  It has a fine, ivory-coloured and sometimes bloomy rind.
• Type of cheese:  It has a soft, smooth, dense texture.
• Taste and flavours:  It has a fresh, creamy taste with a nutty flavour.
• Production:  It is produced using raw milk.  Rennet is added and then it is left for 24 hours to form a curd and then ladled into moulds.  The cheeses are turned in their moulds, salted, then turned on a rack and salted on the other side.  After this they are dried for 24 to 36 hours and then placed in a temperature controlled environment, known in French as an ‘haloir.’
• Maturation period:  10 days.

Description / History/Origin

Goats from the plateaux of Quercy and Rouergue produce the milk which is used to make this cheese.  Its name comes from the word ‘cabrecon’ which comes from ‘cabra’ meaning ‘chevre’ (which is goat in French).

More information

Some cheese lovers wait until this cheese has developed a bloomy rind before eating so that they can enjoy a more pronounced flavour.