Ingredient: Cabécou (Goats' cheese)
Category: Dairy- Cheese
Season: All
Cabécou is a soft goat cheese that comes from the Midi-Pyrénées (Perigord) region of southern France
Cabécou, dialect for little goat, is a small gourmet cheese wrapped in chestnut leaves.
Cabécou is produced from ancient techniques that produce a very soft, versatile gourmet cheese that has hints of grassy flavours, and excellent body.
It typically develops a flowery rind and is commonly found in most dining establishments of the region.
The ripeness of the cheese can be judged from the colour of the leaves; the older the browner the leaves.
A recipe from Au Fil de l'Eau, a bistro on the Dronne River in Brantôme, Périgord:
Warmed slightly in the oven, it is served on a salad adorned with a few tomato slices, little strips of duck breast, walnuts and a drizzle of olive oil.
Ingredients:
Cabecou
Pink peppercorns
Thyme
Bay leaf
Olive oil
Method
Place the cheese into a dish; pour olive oil generously over top;
season with pink peppercorns, chopped thyme and bay leaf; let marinate in the refrigerator for 24 hours;
drain the cheese; place on a baking sheet and heat in the oven for 5 minutes;
arrange on a salad and serve immediately.
Serves 4
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.
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