Hi, for a few years, I have been making a cow's milk version of the marinated Cabécou recipe in Mary Karlin's Artisan Cheese Making with excellent results. It is really popular with my friends so I am thinking about going into very small scale production of it. The question is what can I call it? Cabécou means little goat so obviously that is not going to work. Is there a cows milk cheese made somewhere in the world in the same way?
Not sure if there is something exactly the same done with cow's milk. You can call it what you like. How about Petite Vache ("Little Cow").
Susan