WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
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| Cabecou
Language: French
Description: A small, soft cheese usually made with goat's milk but may be sheep's milk. These small rounds are eaten when they turn pink and are best from April to November. They come from Rouergue and Quercy in south western France. In Quercy they are sometimes soaked in plum brandy or wrapped in leaves.
Pronounced: KAH-beh-koo
Ethnicity: French
Most frequent country: Widespread
Most frequent region: Aquitaine in Gascony, Aveyron (Rouergue)
See places: French food and cuisine, Aquitaine, Aveyron, Rouergue
See foods and dishes: Cabécou d’Entraygues, Cabécou de Livernon, Cabécou de Rocamadour
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