Tarn

Cabécou du Tarn

Weight: 65

Cheese Type: Uncooked, Unpressed cheese

Cabecou means little goat in the Langue d’Oc. This small raw goat milk cheese is made in the Tarn, between Albi and Castres. It is produced by the Teotski farm, located in Saint-Antonin-de-Lacalm, on the edge of the Bancalié lake. It is with the help of his chamois alpine goats that Dragan Teotski, a Macedonian of origin, has been making his delicate cheeses for more than thirty years.

Cabecou has a thin, light, and delicately pleated natural rind. Its tender, soft and slightly creamy paste reveals a moderate caprine flavours with a franck hazelnutty taste.

Wine Pairing:

Red wines (Cotes du Rhone, Bourgogne)
White wines (Sauvignon Blanc, Sancerre)
Sparkling wines (Champagne)

Raw
Goat
Full

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