This semi-soft, uncooked, pressed farm cheese with a washed rind covered with an orange film is made with pasteurized milk drawn from the cheese maker’s herd, following a traditional and artisanal method. Under its thin and fragile orange-coloured rind lies a cheese that is generous, supple and rather elastic. Its texture is soft, creamy and consistent. Its aroma is very mild and milky and its sweet taste is that of butter and nut, with a salty, slightly acidic finish.
Don’t look for “cabouron” in the dictionary! The word was used by the Blackburns’ ancestors to mean a hill or mound. The word got its meaning from the French expression “cap à bout rond” which means “cape with a round top”. To this day, some rounded capes still carry that name.
Le Cabouron is available from the cheese maker and at supermarkets in the region.
Awards and distinctions
2016 Sélection Caseus competition finalist, Interior-ripened Cheese Without Ripening Holes class.
2010 2nd prize winner at the British Empire Cheese Show, Semi-soft Cheese class.