Type: Soft ash-rind
Milk: Raw goat’s milk
Animal breed: Alpine
Size of cheese: 7cm
Weight: 80g
Location: Limoges, Limousin
Altitude: 600m
Season: Year round
Scale: Farmhouse


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Made by Fabrice Sznadjer on his farm near Rosiers d’Egleton in a dairy, built inside the impressive exterior of an 18th century barn, Bicaillou is produced using the milk of his largely Alpine goats. The cheese takes its name from a combination of the word for female goat (bic) and caillou (pebble) which the lightly ashed and moulded exterior is considered to resemble. As is common with small lactic cheeses, the curd is drained in cloth before moulding and 2 days after that, a mixture of ash and salt is used to season and colour the cheeses. Bicaillou has a silky, velvet texture and mousse-like paste with sweet, milky lactic flavours and a leafy vegetal undertone.