Cabécou

Started by GortKlaatu, October 11, 2017, 04:51:22 PM

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GortKlaatu

October 11, 2017, 04:51:22 PM
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.
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