Cabécou vs Pélardon
Cabécou
Facts
- Milk
- Goat
- Texture
- Soft
- Type
- Bloomy rind
- Rind
- Bloomy rind
- Country
- France
- Place
- Midi-Pyrénées
Cabécou is a small soft goat cheese from the Midi-Pyrénées in France. The name comes from an Occitan word for goat, and it fits a cheese made only from goat's milk. Each piece is a flat little round with a thin bloomy rind and a cream-colored center. The paste is tender and mildly lactic when the cheese is young. With more time the rind develops and the goat flavor grows stronger.
Pélardon
Facts
- Milk
- Goat
- Texture
- Soft
- Rind
- Natural rind
- Country
- France
- Place
- Languedoc-Roussillon
Pélardon is a small goat's cheese from Languedoc-Roussillon in southern France. The milk is raw goat's milk, and the cheese is a low round with a thin natural rind. The paste is soft and moist when young, then firmer and drier as it ripens. White, cream, or blue-grey molds can speckle the coat, and that varied surface is normal. The taste is goaty, floral, and lightly nutty, and it belongs on a board or in simple southern cooking.