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The Cabécou d’Autan
 Photo : www.fromagesdechevre.com
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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 local people and became Cabecou in common language. It is typical of the Quercy and Rouergue lands.
Production
First, the milk is cooled to 10°C. The next day, new milk and a little bit of whey (2%) are added to obtain a 18°C mixture. Then it is curdled during 24 hours and moulded in a 18°C room.
After draining, the cheese is turned and one face is salted. The next day, it is put on a rack where it stays during 24 hours. After that, it goes to a 14°C drying room and a 10°C maturation room.
Choice and tasting
Eyes: surface-ripened rind.
Touch: tender to creamy pate.
Palate: delicate caprine taste, with a nut aftertaste.
You could cook the Cabecou d’Autan with different meats (as duck and veal) or taste it alone, with a slice of bread and a glass of dry white wine.
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