Cabecou is a goat cheese that’s aged for 2-3 days, then placed in a marinade of savory herbs and a mixture of canola oil and extra virgin olive oil before a rind develops. The “aging” process continues in the jar as the cheese absorbs the flavors of the savory herbs and oil. It is really the herbs that characterize the flavor of the Cabecou. The cheese is mild yet creamy and tart, infused with herbs and bay leaf flavors. Salty and sharp, Cabecou brings to mind olives and garlic. Made locally and fresh at Stone Silo Farm.
Bronze metal winner of 2019 Big E Gold Cheese Competition.