Cabécou

Yesterday I met up with a friend from the Dordogne region for a picnic. When she asked me if she could bring anything ... cheese just seemed the obvious response. Although perhaps a bit cruel, given she would be driving up to Normandy over two days with cheese in the car. I was given some wonderful cheese from the Périgord area - thank you Kirsten!

My second cheesey blip was Rocamadour, my favourite. I did wonder then if after 365 days of cheese it would still be my favourite. Well, the Cabécou is definitely going to be a strong contender. I did wonder how different the two were going to be, given that Rocamadour is after all a Cabécou.

Like Rocamadour, Cabécou is a soft goat's milk cheese that is matured for 12 - 15 days. But they do taste quite different. Cabécou is altogether softer, and much creamier and with a much more delicate flavour. When grilled it does not hold its shape like Rocamadour, because of the soft natural rind.

This evening I served it as I would a Rocamdour - on a bed of fresh rocket leaves ... heaven!