Sales Manual

212 'Cabécou du Perigord' Cheese This is a remarkable goat’s cheese... Tradition, quality and modernity are the key words of the Périgord's goat cheese production. SOME KEY FIGURES 20,000 goats 150 breeders, including 25 farm cheese manufacturers 14 million litres of milk produced and processed 3 small-scale processing establishments Traditionally called 'cabécou', which is Occitan for 'small goat', this small round goats' cheese was also known as 'fromage de crème'. Since 1992, cabecou from the Périgord has been protected by a collective brand and a logo. Its production, whether on a farm or in a cheese manufactory, must comply with a precise list of specifi cations. It must be made in the Périgord and exclusively with milk from the Périgord, making it an exceptional product. This cheese is very well adapted to the seasons and can be enjoyed in various ways. Its creamy texture melts in your mouth and its taste is reminiscent of freshly cut hay. You may enjoy it cold as part of a cheese platter after your meal; warm, as an appetiser; or even as a main dish or dessert. To find out more www.cabecou-perigord.com Learn more about pairing food and wine and get recipe ideas on the website: www.recettesdefete.fr Gourmet routes Relaxation - Shopping Entertainment