Lou Cabilhou


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Lou Cabilhou is a soft goat’s milk cheese produced by Laiterie Chaîne Verte in Saint-Martin-de-Valette, nestled in the Dordogne region of southwest France (Department 24). Its name, inspired by the Basque word for “beret,” is a playful nod to its rounded shape and pointed top—just like the iconic Basque headwear.

What makes Lou Cabilhou truly unique is its seasoning with Piment d’Espelette, both mixed into the paste and delicately sprinkled on the rind. The result is a smooth, creamy cheese with a subtle heat that elevates rather than overwhelms. Balanced, refined, and just a little cheeky—this is a cheese that knows how to leave an impression.


Key Facts

Origin: Dordogne, France

Milk: Goat

Rennet Type: Animal rennet

Style: Surface ripened

Classification: Artisan

Shelf Life: 7 - 10 days

Goes well with: Sauvignon Blanc including Sancerre, Chenin Blanc, dry Rosé, Champagne

Similar cheeses: Mothais sur feuille, Holy Goat La Luna

Lou Cabilhou is handcrafted using pasteurised goat’s milk and aged under a delicate geotrichum rind, which gives it its characteristic wrinkled bloom and silky breakdown. The addition of Piment d’Espelette, a protected variety of mild chili from the Basque country, adds both a splash of colour and a warm, fruity spice.

This cheese celebrates both regional terroir and artisanal technique, showcasing the craftsmanship of a producer committed to both quality and creativity.


  • Texture: Soft-ripened and creamy with a gooey, melt-in-the-mouth paste that becomes even more luscious at room temperature.

  • Flavour: Mild and milky at first, with delicate goat notes. As it opens, the fruitiness and subtle warmth of the Espelette pepper come through, creating a gentle but lasting finish.

  • Aroma: Fresh and lactic, with soft caprine hints and a slight vegetal-spicy lift from the pepper.


  • Food: Spread onto toasted sourdough, paired with grilled vegetables, or served with a salad of bitter greens and toasted seeds.

  • Wine: Enjoy with a crisp Jurançon Sec, a fresh Basque white like Irouléguy, or a light chilled red such as Pinot Noir.

Lou Cabilhou is not just charming in shape—it’s a cheese full of personality. The creamy goat’s milk paste, the gentle spice of Espelette pepper, and the artisan care behind each piece make this a standout on any cheese board. Playful yet elegant, it’s a celebration of southwestern French cheesemaking and a perfect bridge between tradition and creativity.

The Piment d’Espelette is a mild chili native to the Basque region of France, cultivated in just ten designated villages around the town of Espelette. Harvested in late summer, the peppers are traditionally strung up in garlands and air-dried on the facades of houses, then oven-finished and ground into a vibrant red powder.

Recognised with AOP status (Appellation d’Origine Protégée) since 2008, it is prized for its warm, fruity, and slightly smoky flavour—with far more aroma than heat. Rated at a mild 4 on the Scoville scale, Espelette pepper is a culinary cornerstone of Basque cuisine and is often used in place of black pepper.

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

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