From the charming village of Fel, through vineyards, woods and pastures, the steep slopes and the wild valley of the Lot are open to the walker. Stretching on a narrow ridge overlooking the right bank of the Lot, the village of Fel, already known by its vineyard, has also become famous thanks to its "cabécou". This small round and flattened goat cheese, about 40 grams, ranks among the character cheeses. In the heart of the valleys of lot and Truyère with tormented reliefs, the breeding of goats, the real cow of the poor, developed at the end of the 19th century after the destruction of the vineyard by the phyloxera. Provided by animals that graze freely, raw and thick milk is curdled without heating by adding rensure. Refining lasts at least eight days. The cabécou can be eaten fresh, dry or creamy, and kept in brandy, white wine, walnut oil, or be wrapped in large leaves of vine or chestnut.
Entraygues-sur-Truyère
