Le Cabouron has a fine orange rind and a soft, creamy beige paste. It features aromas of fresh milk and salt. Its flavours are sweet, lactic, nutty and buttery with a subtle tang. “Cabouron” is a word that was used by Blackburn ancestors to designate a small hill or knoll. It is derived from the expression “cap à bout rond,” which translates literally as “rounded top.”
| Cheesemaker | Fromagerie Blackburn |
|---|---|
| Type of milk | Cow milk |
| Type of paste | Semi-firm |
| Type of rind | Food grade wax |
| Formats | • Wheel 1 x 2,8 kg (#14154) • Half-wheel 1 x 1,4 kg (#14155) • Fixed weight 6 x 150 g (#14156) |
| Moisture | 46 % |
| M.F. | 29 % |
Fruit jams and jelly.
Dry whites:
Region / appellation: Entre-deux-mers, Orvieto, Val-de-Loire.
Varietal: Chardonnay, Pinot blanc, Riesling, Sauvignon, Muscadet.
Dry rosés: Country rosé, Rosé de Provence.
Light red:
Region / appellation: Beaujolais, Sancerre, Morgon.
Varietal: Gamay, Pinot noir.
Origin of milk / Treatment: Whole cow milk / Pasteurization
Ripening: 1 month
Shelf life: 60 to 75 days (whole wheel)
Ingredients: Pasteurized whole milk, salt, calcium chloride, rennet, bacterial cultures, food coloring.
Manufacturing: Farm-made and artisan
Allergen: Milk
Four generations of the Blackburn family have lived on the fertile lands where the cheese dairy is located. Its 90 years of history began with Napoléon Blackburn, who embarked upon the big farming venture in 1926. With its herd of Holsteins numbering more than 250, the dairy farm boasts excellent milk, whose quality can be traced back to the rich boreal soil, which also gives its cheese dairy products a remarkably distinctive taste.
