Cabecou du Périgord

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“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
TextureCreamy 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.

3 Reviews

  • 5
    A favorite goat cheese.

    Posted by Sandra Perrett on 28th Dec 2020

    Unfortunately I missed out on this beautiful creamy cheese - will get in earlier next time. Yummy

  • 5
    Cabecou

    Posted by Constance Lefevre on 18th May 2020

    Delicious goat cheese!

  • 5
    Close to rocamadour

    Posted by Corali on 3rd Oct 2018

    Delicous, easy to eat goat's cheese. Very close to a rocamadour