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Marinated Cabecou (Goat Cheese) Recipe
 
Recipe
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Marinated Cabecou (Goat Cheese)
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
Flavors of Périgord
Total time: more than 2 hours
Preparation time: 5 minutes
Marinating time: 24 hours
Oven temperature 180° C (350° F)
Cooking time: 5 minutes
Difficulty: Easy
Chef's Note

A favorite recipe enjoyed at Au Fil de l'Eau, a bistro on the Dronne River in Brantôme, Périgord

Cabecou is a cheese from the Périgord region, where they like to marinate it in order to give it a little more flavor.

Warmed slightly in the oven, it is served on a salad adorned with a few tomato slices, little strips of duck breast, walnuts and a drizzle of olive oil.

 

Ingredients
Ingredients for 4 servings
- Cabecou or other mild goat cheese
- Pink peppercorns
- Thyme
- Bay leaf
- Olive oil
Method
  1. Place the cheese into a dish; pour olive oil generously over top;
  2. season with pink peppercorns, chopped thyme and bay leaf; let marinate in the refrigerator for 24 hours;
  3. drain the cheese; place on a baking sheet and heat in the oven for 5 minutes;
  4. arrange on a salad and serve immediately.
 
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Baked Tomme Vaudoise Cheese
White Butter Sauce - Beurre Blanc and Beurre Nantais
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