W and I learned much in terms of French gastronomy on our ParisByMouth tour of Sainte Germaine. Rove is a kind of goat in Provence which graze on grass and herbal brush. They give birth in spring only and therefore provide milk (in small quantities) at this time. Lucky for us as we're here and tasted four day old cheese with definite lemon and thyme floral notes! If you're in France I recommend you ask at the fromagerie for this delight!

Do you mean Brousse du Rove? Yes, it's very good, but only one of hundreds of kinds of amazing goat cheeses (like cabécou) available very locally all over France.

Yes, I was recommending Brousse du Rove from Provence. They are a specific breed of goat. Cabecou cheese, it appears, comes from the Pyrenees. I am aware that many delicious cheeses are produced in France.

Cabécou does not come from the Pyrénées. It comes from the Périgord and a very specific kind of it comes from Rocamadour, in the Quercy.

Cabécou is available in every French supermarket, in a little balsa basket containing 3 palets. It is excellent.

Yes, it's the best. And not available much of anywhere in the USA, though I do know one guy who manages to sneak it in.

I will look for it as soon as our current supply of cheeses begins to dwindle!