Périgord and Quercy · France
Cabécou.
Cabécou melts on your tongue with a gentle tang and creamy softness, its delicate goaty character balanced by subtle nutty and hay-like notes that whisper of sun-warmed pastures. The natural rind carries a faint earthiness that gives way to a mild lactic brightness—approachable enough for newcomers to goat cheese, yet layered enough to reward close attention.
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The story
How it's made.
Why it tastes that way.
Cabécou is a generic term for small goat cheeses from the Quercy and Rouergue regions of southwestern France. The name derives from Occitan words meaning 'little goat.
' Various Cabécous exist including Cabécou de Rocamadour (now AOC Rocamadour), Figeac, and Autan. They represent a centuries-old pastoral goat cheese tradition in the Lot and Aveyron.
Production · spec
- Milk
- Goat · pasteurised
- Family
- Soft-bloomy
- Rind
- natural
- Age
- 0–2 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Cabécou's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Cabécou.
26 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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