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goat cheese with a funny name from Burgundy


Tall soft cylinders of goat’s cheese made from raw milk, known as quiaque-bitou in the local dialect. It’s fresh and rich (45% fat) and often mixed with garlic and herbs and eaten like Lyon’s cervelle de canut.

The droll name in Burgundian dialect means ‘slap eye-goopers’; in the 19th century the cheese in its most liquid form was considered a cure for eye diseases.

Bourgogne-Franche Comté

Cheese and dairy

Text © Dana Facaros

Image by Pancrat