Cabécou Recipes
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Maxence and I have left the Vosges, and after a diagonal drive all across the Great Kingdom of France, we now find ourselves in the Périgord, the Land of Aplenty. We will spend a few days here, enjoying the breathtaking sights, walking around medieval villages, and eating as many Cabécous as we can lay our hands on.
Cabécou is this little jewel of a goat cheese, a thin little wheel of cheese...
Our Smelly Travelling Companions
Try spending eight hours in a car on a sunny day, with a tray of twenty cabécous in the backseat. It's an interesting exercise in willpower and determination to bring home the magic. Not the most orthodox way to age fresh cheese for consumption at their optimal stage of ripeness, but it certainly works!
Ah, what one woudn't do, for the love of cabécous!...
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