Author Topic: Cabécou  (Read 193 times)

Offline GortKlaatu

  • Mature Cheese
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  • Location: Orosi Valley, Costa Rica
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  • Goat milk?
« on: October 11, 2017, 11:51:22 AM »
I decided to age some Cabécou (which I call Cabra Cool--the "Cool Goat") in spiced olive oil --herbes de provence, peppercorns, red pepper flakes, bay leaves, rosemary.

I tested it on some friends yesterday after about a month of aging in the oil. We were all really happy with it.
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.