Lou Cabilhou Piment Espelette

Le Lou Cabilhou (formerly known as Le Béret) is a soft, natural-rind goat’s milk cheese made by a dairy in Dordogne and carefully matured by Les Saloirs de Louis in Précilhon, located in the Pyrénées-Atlantiques region of Nouvelle-Aquitaine.

Shaped like a traditional beret, this cheese is coated with Espelette pepper, which gives its wrinkled rind a vibrant red hue and a subtle, smoky warmth that enhances its creamy, delicate flavour.

Le Lou Cabilhou is composed of two separate cheeses: the "body" of the beret and its "tip." These two components are brought together during the maturation process under precise humidity and hygrometry conditions.

Country of origin: France
Region, town: Saint-Martial-de-Valette, Dordogne department in Nouvelle-Aquitaine region
Source of milk: Goat’s milk
Texture: Fresh, soft, chalky
Flavour:Earthy, goaty with hint of undergrowth, not salty.
Aging time: 3-4 weeks

Serving suggestion: It also pairs well with fresh baguette, charcuterie, fruits like figs or apples, and a handful of walnuts and honey for a delightful balance of savoury and sweet flavours. Or if you prefer a more savoury approach, try with little onion confit.

Wine Pairing: With the subtle spice from this cheese, we think whites and rose work better. Try Chablis, Sancerre, Vouray (dry or off dry), Gewürztraminer or a dry Rose.