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Cabécou fermier

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.

 

Texture: smooth

Flavor: strong

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.

  • Bergerac

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30 gr X 20 pieces

 about0.6 kg

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