Cabécou is a soft goat cheese that comes from the Midi-Pyrénées region of southern France.

It has a thin striped rind and after two weeks its crust grows blue mold changing its taste.

Aquitaine is a region in the lower bottom of France.

[1][2] Cabécou is a cheese generally made from raw goat's milk originating from the regions of the Massif Central such as Quercy, Rouergue, Haute-Auvergne, Limousin and Périgord.

Its best consumption period extends from April to August.