Rocamadour vs Cabecou

What differentiates Rocamadour from Cabécou?

This question bothers you and you would like to refine your curiosity, otherwise you will end up a goat?

We will satisfy you and answer this question, without beating around the bush, without going through the 4 paths and without marinating you in brandy.

Please note, so as not to confuse you, we will not mention Sainte-Maure, Picodon, Valencay, Crottin de Chavignol, Chabichou or Pouligny-Saint-Pierre; all of which belong to the French aristocracy of goat cheeses.

No, we are going to talk about a local dynasty that we could call the Cabéciens, but there we would go too far into nonsense, at the risk of getting lost in somewhat absurd considerations...

Soft cheese with a bloomy rind, produced from raw goat's milk in the terroirs of Quercy, Rouergue, Périgord, Velay, Limousin, and Haute-Auvergne! I am? I am? I am? ….The Cabecou! You were about to say Rocamadour and that's normal, because in reality the Rocamadour is originally a Cabécou, but its particular maturing, this little cream located between the rind and the heart of the cheese, have allowed it to be distinguished by an Appellation d'Origine Contrôlée which ratifies a production process and a geographical area specific to its production.

Cabécou is also produced here, but outside the specific area of ​​Rocamadour... and you will find it on the cheesemakers' stalls at the market.