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Autan cabécou

Gastronomy, holidays & weekends guide in Occitanie

Autan cabécou  - Gastronomy, holidays & weekends guide in Occitanie

While cabécou is a cheese found everywhere in the south-west of France, the one from Autan is among the most popular. It even has a prestigious Red Label! The first written mention of this cheese was in the 18th century.

It is a small disc of unpasteurised goats' milk cheese, soft inside and with a bloomy rind. It is matured for between two to five days, to give the rind time to bloom slightly. Weighing about 70g, Autan cabécou has a very delicate aroma of goats' cheese with a hint of hazelnut, which cheese-lovers find delightful.

It is usually eaten at the end of a meal, with a slice of bread and a glass of local white wine. It can also be used in cooking, whether on toast with a green salad, or in a savoury tart.

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