1st day, evening: milk the goats and bring the milk to 10°C
2nd day, morning: milk the goats and mix with the yesterday milk, should be round 18°C, then add whey and rennet
3rd day morning: in the last 24Hrs, the curd has set and is ready to be molded. Take the curd with a ladle and put in molds. Later in the day, when some whey will be drained, the mold are filled up again.
4th day morning: the cheeses are turned in their mold and the top face is salted
5th day morning: the cheeses are taken out of their molds, flipped down on a grill and the other face is salted and they are left to drip for 24 hours
6th day morning: the cheeses are turned over on the grill and put in a dryer at 14°C
7th day morning: the cheeses are turned again and put in a ripening room at 10°C
for the five next days: cheeses are turned every 2 days
the last day: cheeses are ready and are at their best.
Well this is a translation from http://www.fromag.com/produits/cabecou.html
It's a traditionnal method used in Perigord.
I can not exactly remember how was doing my grand father because he died when I was 7, but as far as I can recall this was an easy recipe made with raw milk from the farm.
We used to eat some passed under the oven grill on a slice of bread ( I mean real french bread with a thick crust ) zith provence herbs, garlic scrubed on bread, olive oil. And when served at table, we used to put some black cheeries marmelade or honey.
This can seems a bit weird to mix cherries with goats cheese, but it's really wonderfull when it's all homemade.
Looks like I'll try to adapt this receipe for in house cheese making, because I really miss cabecous.
No other cheese has the same taste here.