Cabécou
Cabecou is a soft goat cheese that comes from the Midi-Pyrénées region of southern France. It has a thin striped rind and after 2 weeks its crust grows blue mold changing its taste. It is one of Aquitaine's most famous foods. Aquitaine is a region in the lower bottom of France. The coloration of this creation is a calm cream color.[1][2]
| Cabécou | |
|---|---|
 | |
| Country of origin | France |
| Region | Midi-Pyrénées |
| Town | aquitaine |
| Source of milk | Goats or Sheep |
| Texture | Soft |
 Related media on Wikimedia Commons | |
The name comes from the Occitan word "cabra/craba" which means goat.
References
- Jeanne Strang (2018). Goose Fat and Garlic. Octopus Books. ISBN 9780857837080. Retrieved 24 December 2019.
- Kathe Lison (2013). The Whole Fromage: Adventures in the Delectable World of French Cheese. Broadway Paperbacks. pp. 72–75, 90–93. ISBN 9780307452061. Retrieved 24 December 2019.
See also
External links
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.