| Cabécou | |
| Country: | France |
| Region: | Midi-Pyrénées |
| Town: | aquitaine |
| Source: | Goats or sheep |
| Texture: | Soft |
Cabécou is a soft goat cheese that comes from the Midi-Pyrénées region of southern France. It has a thin striped rind and after two 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 is a cheese generally made from raw goat's milk originating from the regions of the Massif Central such as Quercy, Rouergue, Haute-Auvergne, Limousin and Périgord.
Its best consumption period extends from April to August.[3]
The name comes from the Occitan word cabra/craba which means goat.