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A small French goats" cheese from the Languedoc region of France. It actually comprises a Cabécou, that"s been sprinkled with crushed pepper, then wrapped in walnut or plane leaves. Finally it"s sprayed with marc made from plums.

The aroma of the marc permeates the cheese, and the pepper adds piquancy - hence the name. See 'Cabécou'; 'Marc'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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