Buy Gift Baskets; Store Locator; Warm Brie and Laura Chenel’s Cabecou. Nutrition Facts. Gippsland Blue. Cheese Farmstead Artisan Cheese. The young Rocamadour cheese (between 1 and 2 weeks of maturity) has a subtle acidic aroma and a slight nutty taste. Nov 14, 2015 - I consider myself lucky. Do not miss it! Enjoy Fresh Goat Cheese with a dry California ros or a Rhone Valley red. It's hardly surprising that French families buy great quantities of it (trays of 12 Rocamadour). Besides being a wonder of architecture, the town has a great reputation in France for being the home of one of its all-time favorite goat cheeses: the Cabécou de Rocamadour. Searching for Laura Chenel Black Truffle Cabecou Goat Cheese - 6.20 Ounces? More Products From: Rians E-mail this product to a friend . But one of the things that I am most thankful for isn’t something that I can’t simply retrieve from the backyard. Under its slightly wrinkled, thin, powdery beige rind, the paste is bright white and smooth, creamy on the surface and denser and firmer in the center. Woodside Cabecou hails from the Adelaide region. Cabecou comes already marinated in oil & herbs to use as an instant seasoning. Triple cream truffle cheese Île-de-France 250g (Cut) - 8,75 0zs - 0.00 €/kg When very mature, it dries out and becomes very stong. Woodside Cabecou. Originating from Périgord, this cheese derives its name from the words “cabre” and “cou”, which literally means “little goat”. An appetizer for the indecisive! 18%. A perfect pre-meal appetizer. The company’s Marketing Director Elyzabeth Dehapiot joined me to shell out all the details on the new Marinated Cabecou goat cheese. Grand Murols, a red/orange crust cheese with a cylindrical form of 12cm (4.7in) and a 3cm central hole (1in).The central part, die cut, is sold separately, after a coating with red wax. Cabécou is a small round cheese of the Rocamadour family. There’s something for everyone! This also enables them to differentiate this cheese from the many Cabecou that exist. Small medallion-sized cheese with a thin natural rind. We can find it under the name of Murolait or Trou de Murols.. Other cheeses may surprise you, like the Lavaur, the fourme de Rochefort, the bleu de Laqueille or the Cabecou. In 1984, Chenel launched Cabecou, a goat cheese marinated in olive oil with herbs and spices. Live chat. But one of the things that I am most thankful for isn’t something that I can’t simply retrieve from the backyard. Total Carbohydrate 1g. Due to its size, the maturing of the cheese is very quick. A velvety melting mouthful with a rich full taste. Best season late summer and autumn. This button-shaped cheese is still dried for five to seven days before it is marinated in a mixture of savory herbs, California extra virgin olive oil and organic canola oil. No need to register, buy now! Huge collection, amazing choice, 100+ million high quality, affordable RF and RM images. It has a cylinder shape with hard, brown, natural rind that becomes rough and crusty with age. The Cabecou is a cheese made from raw milk. Cholesterol 20mg. The tasty marinade is a bonus dressing for your recipes. 7%. It is distinguished by a thin, natural crust with a wrinkled, yellow color. (The cheese should be firm enough to hold its shape.) This cheese has a lighter flavor than most of its goat cheese comrades. 413-397-2012. info@cheesemaking.com Instead, my husband picks up two quarts of … On our urban homestead there are chickens, bees, vegetable gardens, mature fruit trees, and a husband who is willing to do chores. Dietary Fiber 0g. The homogeneous cheese is tender and creamy and it tastes of lactic acid.The maturation period is very brief because of its small size, and is usually around 10 days. Blue Cheese, Goat Cheese, Hard Cheese, Semi-hard Cheese, Washed Rind Cheese, White Mould Cheese, our extensive range of cheese got you covered. Satisfaction guaranteed! Ingredients. It is unpressed and is made with unpasteurised milk.It has a natural rind which is a uniform pale yellow colour. The fresh, spring cheeses, smelling of grass and milk, … Of the new Cabecou to hit the shelves, Eric tells me, “The beauty of these products marinated in oils is that the flavor infuses into the nice, creamy goat cheese. The aroma is very meaty, and the rich yellow interior is redolent of wild flowers, including dandelions, and fresh green grass. Cabecou comes already marinated in oil & herbs to use as an instant seasoning. You can buy online, we ship Cheese Australia wide (Sydney, Melbourne, Adelaide, Perth, Canberra, Gold Coast, … Ecir de l'Aubrac is a delight as it has an exceptional taste of honey and mountain flowers. Each log is a perfect balance of sweet, zesty, herbaceous or earthy flavors that complement any occasion, from breakfast all the way to an elegant dinner. This culture consumes almost all of the lactose in the milk while producing a distinct flavor. Visit our cheese counter and pick your favourites from more than 300 varieties. Laura Chenel has a new product line that promises both a big punch of flavor and the same great goat cheese consumers have already grown to love. Cabécou is a soft goat cheese that comes from the Midi-Pyrénées region of southern France. Sodium 100mg. With age, the cheese gets harder, giving off a more ‘mushroom’ aroma and flavor. In the langue d’Oc, the old language of the south, a cabécou is a small goats cheese. In accordance with one's taste, this Rocamadour can be eaten at the various stages of maturation. Fresh goat cheese with an exciting twist, and fresh flavors to bring out the best in the cheese. Order online from Mercato now for home delivery. 0%. Salt the cheese and then place them in the lower shelf of the refrigerator for two days on cheese mats, turning once per day. Cover the molds with a towel (to prevent any debris or pest from getting in the cheese). In the langue d’Oc, the old language of the south, a cabécou is a small goats cheese. We make five unique yet sophisticated flavors: Orange Blossom Honey, Kalamata Olive, Black Truffle, Fig & Grapefruit, and Garlic & Chive in 5.4 oz. It can be eaten young and soft – ideal for salads or under the grill on toast – or mature, shrunken and firm, with a grey-blue-moulded rind and an intensely nutty flavour. Brush fresh tomatoes with some of the infused oil and roast them until they begin to brown. Each year some 490 tonnes are produced in the triangle between Rocamadour, Gramat, and Carlucet. Do not cover as they need to air dry. During the maturing … It is traditional, farmhouse, unpasteurised, hard cheese. So we don’t want to brag, or put salt in a wound or anything, but one of the simplest, purest ways to describe Périgord, France in the summer is by describing the cheese. Cabécou is this little jewel of a goat cheese, a thin little wheel of cheese perfection, ideally sized for a single serving (ha!). Mon - Fri, 8am - 4pm EST. Creamy Brie and tangy goat cheese – warm and ready for dunking. Unmold the after two days. An unforgettable pleasure. Its texture is almost mousse-like and very acidic, when young. This famous little goat cheese, with a so Trans Fat 0g. The Jalapeño Chili oil is our favorite for bread dipping or drizzling over salmon. The white, soft goat’s milk variety was originally created by Paula Jenkins. Périgord has its own signature cheese, as do many regions of France, called Cabécou. Serving Size 1.00 oz. Instead, my husband picks up two quarts of … Salers is often compared to and confused with Cantal cheese. CABECOU/ROCAMADOUR (AOC) Made with raw goat’s milk, from the plains;this tiny, but highly pleasing cheese matures well, acquiring body and presence. Sign In. 0%. So, naturally, you’ll find all things goat: Chevrin, Valencay (his very own Pepe version), Buchetta and Cabecou to name a few. When cheese is made, the culture converts the lactose, or milk sugar, into lactic acid. Ecir de l'Aubrac is one of our favorite cheeses. From international award-winners to local farmstead artisan cheese handcrafted in small batches by skilled cheese makers, you’ll find an amazing array of rich, complex tastes, textures and aromas. Amount Per Serving; Calories 70 % Daily Value; Total Fat 5g. Servings Per Container 5. It has a thin striped rind and after 2 weeks its crust grows blue mold changing its taste. 4%. Each year some 490 tonnes are produced in the triangle between Rocamadour, Gramat, and Carlucet. The cheese, with a white crust and a yellow pate, is extremely pleasing to the palate. … Cabécou d’Autan, Cabécou du Fel, Cabécou d’Entraygues, Cabécou du Quercy, Cabécou du Rouergue, Cabécou du Périgord . Gerald Tanesse, a French cheese maker, named his cheese store after his grandfather who instilled in him a serious love for goat’s cheese. Ingredients 1/2 wheel Marin French Triple Crème Brie 1 jar (6.2 ounces) Laura Chenel’s Chèvre Cabecou 4 tablespoons of the Cabecou oil or extra … Creamy Brie and tangy goat cheese – warm and ready for dunking. CABECOU/ROCAMADOUR (AOC) Made with raw goat’s milk, from the plains; this tiny, but highly pleasing cheese matures well, acquiring body and presence. The Cabecou is a cheese made from raw milk. We're Here for You. Medallions are our little "medals" of cheese. Saturated Fat 3.5g. Not sure what to buy? Delicious, healthy and accessible in price, they offer convenience, a variety of usage options and a wide array of fresh flavors to please any palate, including Original, Garlic & Chive, Fig & Grapefruit, and Sun-Dried Tomato & Basil. Originating from Périgord, this cheese derives its name from the words “cabre” and “cou”, which literally means “little goat”. Set zip code change; UNLIMITED FREE DELIVERY - TRY GREEN More shops (844) 699-2776 (9am-9pm ET) Help & FAQs; Live chat; Set zip code Change. Where to Buy; Story; Products; Our Table; Community; Where to Buy ; Medallion Collection. cabécou disc. Find the perfect cabécou stock photo. On our urban homestead there are chickens, bees, vegetable gardens, mature fruit trees, and a husband who is willing to do chores. Dating back to the Middle Ages, this small, creamy wonder will delight both cheese-lovers and curious tasters. Unlimited Free Delivery Try Green (844) 699-2776 (9am-9pm ET) Help & FAQs. Feb 17, 2014 - I consider myself lucky. Cheese is made from milk with an added bacterial culture. 8%. The fresh, spring cheeses, smelling of grass and milk, … Both the cheese and oil are amazing spread and drizzled on toast, baguettes, salads, and as garnish for soups. Le Cabecou is a traditional cheese in the Perigord region Suggestions de dégustation. “It’s a great product and pretty versatile,” Elyzabeth shared during our interview. Just ask. In just 20 days, it reaches its creamy stage, and its skin can then be detached from the cream. Protein 4g. Cabecou de Rocamadour is more commonly known as "Rocamadour". You can spread the cheese on a baguette or add it to a salad; you can use the oils to make a tasty vinaigrette or … Mar 2, 2014 - An appetizer for the indecisive! The cheese has a dense yet creamy texture, with a mild flavor of herbs infusing the cheese. 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