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Cabécou or
Cabécou de Rocamadour is a French cheese made with sheep's milk and
unpasteurized goat milk.
Since getting the AOC certification
in 1996, the name of the cheese is better known as "Rocamadour"
because the name "Cabecou" is considered too general. The name
Rocamadour also makes this cheese easy to distinguish from other Cabecou
cheeses.
This cheese has a round
shape and has a white skin. Sometimes this cheese is sprinkled with wild
leaves. Cabécou de Rocamadour cheese is sold also in long pieces ready for
baking and used to make salads.
This cheese can be eaten in
various stages of maturation. During the maturation process, the hairy skin of
this cheese grows. Clit color is white but the longer it can turn into brown or
yellow.
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