Cabecou Perigord - soft raw milk goat cheese - 2 pcs - 4.94 oz/141 gr, France.
A milk cheese from the Loire region in France. Buttery, creamy, great finish. Serve with a sauvignon blanc. Because of its small size, cabecou matures quicky, in ten days to a maximum of four weeks. It is best enjoyed from Spring to Fall. The rind is thin and evenly yellow in color, the paste soft and creamy, with a slightly lactic flavor, nutty aroma and homogenous texture. When fresh they are mild with little goaty aftertaste and become really strong with age. They get their name from the old Languedoc word cabecou which means small goat.
Texture: The thin rind is striped, the pate an ivory color, creamy and soft and melts once on the palate.
Taste: Fresh, it is pliant and creamy, with a subtle, delicate taste of milk. After fifteen days it's delicate white crust becomes covered with dots of blue mold and its taste is permeated with the flavor of hazelnut.
Appropriate wines: Dry Jurancon, dry Vouvray, Tursan, red Gaillac, dry white Bergerac.
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