“Cabécou” comes from the word “cabra” in the ancient Oc language of South West France, meaning goat, with the diminutive “cou” added to denote a small goat or goat’s cheese.
Country of origin: France
Region, town: Nouvelle Aquitaine
Source of milk: Goat's Milk
Texture: Creamy and smooth
Flavour: Mild, tangy
Serving suggestion: This cheese may be served on its own or at the end of a meal, covered in nuts, dried fruit or honey. It can also be served hot with a salad or as a main dish.
Wine Pairing: Pair with a full-bodied red wine.
Delicous, easy to eat goat's cheese. Very close to a rocamadour