Monday 29th November 2010
by Veronique RICHEZ-LEROUGE
20 producers
570 000 cheeses per year
The Cabecou d’Autan is a little goat’s milk cheese, with a shape of puck. It weighs about 70 gr, and is 23 mm high for 62 mm across. It is only made with raw milk and the goats which give it are all from the Saanen, Poitevine, Chamoisé or Alpine breeds.
History
For centuries, the goat breeding was the occupation of poor farmers. Goat’s meat and milk were used to complete a diet of corn and potatoes.
That cheese was first called « Cabrecon » by the (...)
