Rocamadour Vs Cabecou

What is the difference between Rocamadour and Cabécou?

Is this question on your mind and you'd like to refine your curiosity, otherwise you'll end up a goat?

We're here to answer that question, without beating about the bush, without going down any 4 paths and without making you marinate in brandy.

So as not to confuse you, please note that we are not talking about Sainte-Maure, Picodon, Valencay, Crottin de Chavignol, Chabichou or Pouligny-Saint-Pierre, all of which belong to the French aristocracy of goat cheeses.

No, we're going to talk about a local dynasty that we could call the Cabéciens, but that would be going too far into the nonsense, at the risk of losing you in some rather absurd considerations...

A soft cheese with a bloomy rind, produced from raw goat's milk in the Quercy, Rouergue, Périgord, Velay, Limousin and Haute-Auvergne regions! I am? I am? I am? ....Le Cabecou! You were so close to saying Rocamadour, and that's normal, because in reality Rocamadour is originally a Cabécou, but its special maturing process and the little cream between the rind and the heart of the cheese have earned it an Appellation d'Origine Contrôlée, which confirms the production process and the geographical area in which it is produced.

Cabécou is also produced here, but outside the specific area of Rocamadour... and you'll find it on the market stalls.