Cabecou “Laiterie Chevrefeuille”

Small, fresh and gently tangy, with a soft goat’s-milk paste that becomes creamier and earthier as it ripens.

Cabécou is a classic small-format goat cheese from southwest France. Made by Chèvrefeuille from pasteurised goat’s milk, it starts bright and lactic, then softens under its natural rind as it matures.

Origin: Dordogne, France
Milk: Pasteurised goat’s milk
Style: Surface-ripened lactic cheese
Texture: Soft and supple
Intensity: Mild to medium
Rennet: Animal rennet
Shelf life: Around 7–10 days

Young Cabécou is fresh, milky and lightly tangy. With ripening it becomes creamier beneath the rind, with hazelnut, earth and a little more savoury depth.

Serve at room temperature, or warm it gently on toast and add it to a simple salad.

Sauvignon Blanc, Sancerre, dry Chenin Blanc or a dry rosé all work well with the fresh goat’s-milk acidity.

Fresh goat’s-milk acidity loves restrained sweetness and something crisp alongside it.

Honeycomb · Falwasser Crispbreads · Tasmanian Quince Paste

Mothais sur Feuille
For a softer, more delicate goat cheese with a little more complexity.

Compostelle
For another small goat cheese with a similarly fresh, creamy profile.

The name Cabécou comes from the Occitan word for goat. Small cheeses like this have long been part of farmhouse eating across southwest France.

Ingredients: Pasteurised goat’s milk, salt, cultures, animal rennet.