Cabécou
In this article, we will explore in detail Cabécou, a topic that has sparked the interest of various people in different parts of the world. Cabécou is not only a relevant topic today, but it also has a history dating back decades. As we progress through this article, we will understand how Cabécou has evolved over time and what its impact is on today's society. In addition, we will investigate the different perspectives and opinions that exist about Cabécou, allowing us to have a broader and more complete vision of this topic. Without a doubt, Cabécou is a fascinating topic that deserves to be explored in depth, and that is why in the next few lines we will delve into its world to discover all its aspects.
| Cabécou | |
|---|---|
 | |
| Country of origin | France |
| Region | Midi-Pyrénées |
| Town | aquitaine |
| Source of milk | Goats or sheep |
| Texture | Soft |
 Related media on Commons | |
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. 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.
The name comes from the Occitan word cabra/craba which means goat.
See also
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.
- ^ "Manger du reblochon l'été, du mont-d'or l'hiver: quelle saisonnalité pour les fromages?". Le Monde.fr (in French). 2018-08-02. Retrieved 2022-05-19.
External links
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |