The cabécou is a cheese made of raw goat milk originating from regions such as Quercy, Haute-Auvergne and Perigord. This is an agricultural appellation.
Cabecou Perigord is produced and processed in Périgord with milk from 4 Périgords: green, white, black and purple.
The milk is worked with the traditional ladle in a natural and artisanal way without adding preservatives.
Taste: slightly milky, mild and nutty.
The name of the Cabecou cheese comes from the Occitan language and comes from ‘cabe’ meaning goat and ‘cou’ a suffix meaning ‘little goat.’ The history of Cabecou cheese goes back hundreds of years, back to when goats were first introduced to the area in the Middle-Ages, during the Arab invasion.