Cabecou curd draining in cheese cloth bags.
Made from pure goat milk these cheeses are prepared by hand. Careful draining after ladling the slightly acidic curd produces a perfect little goat disc.
Medals & Awards
|Gold Medal||2008 CheeseFest|
The name (meaning little goat in French) comes from Quercy and Rouergue in France.
Made from pure goat milk these cheeses are prepared by hand. After careful draining the slightly acidic curd produces a perfect little goat disc.
Eaten fresh these cheeses are tender and delicate with a creamy balanced texture of acid and light saltiness. Loved by chefs around Australia these little cheeses have featured on many menus. They are particularly good in salads and tossed through freshly cooked pasta.
Easy serving suggestion:
Lightly grill cabecou ( one per person ) just to warm and then serve on a bed of rocket or mixed leaf salad drizzle with olive oil add cracked paper, fresh thyme and serve with warm bread – simply divine!!
|South Australia, Australia|
|Milk Source||Goat - local farms|
|Average Fat Content||25%|