Cabécou is a soft goat milk cheese from the Midi-Pyrenees region of southern France. Dipped in plum brandy, it is sprinkled with coarse black pepper before it is wrapped in two chestnut leaves for maturation. It has a thin striped rind that acquires a blue mold after 2 weeks. The cheese has a smooth and creamy texture, and calm cream colour. It has a bit tangy flavour and tastes like a brandy. It pairs well with Chardonnay and can be used in recipes.