Fromagerie Antony

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Cabecou

Appeared likely after the Hundred Years War during migrations, the Rocamadour owes its commercial expansion of the railway. It becomes a high-profile cheese.

After coagulation for 24 hours and a manual molding, it is ripened 1-2 weeks. The cheese, soft, is white and its flavor is creamy and soft.

Fiche Technique



Midi Pyrenees  Chèvre