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Cabécou is a soft goat milk cheese from the Midi-Pyrenees region of southern France. Dipped in plum brandy, it is sprinkled with coarse black pepper before it is wrapped in two chestnut leaves for maturation. It has a thin striped rind that acquires a blue mold after 2 weeks. The cheese has a smooth and creamy texture, and a calm cream colour. It has a bit tangy flavour, and tastes like a brandy. It pairs well with Chardonnay, and can be used in recipes. 

  • Made from pasteurized goat's milk
  • Country of origin: France
  • Region: Midi-Pyrenees
  • Type: soft, artisan
  • Texture: creamy and smooth
  • Rind: leaf wrapped
  • Colour: white
  • Flavour: smooth, tangy
  • Aroma: aromatic
  • Vegetarian: no

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