- Selection n° 4 -

Chabichou du Poitou

With its truncated cone shape, its smooth texture and its paste neither too soft nor dry, Chabichou du Poitou represents well its original region. Releasing a pleasant caprin savour and a subtle hazelnut taste, it is rather smooth goat cheese.




It is matured between 10 days and 3 weeks

Tasting tips

Pairing cheese and wine

It matches a dry white wine from Haut-Poitou region.

Chabichou du Poitou

In 1897, some farmers established near La Mothe-Héray, a small village close to Southern Poitou, and decided to gather in order to create a new local dairy cooperative. There, in this beautiful rolling countryside, goats are enjoying an ideal environment offering delicious food (clovers, lucernes…). During the 20th century, the dairy was modernised. In 1996, its name was changed into “Poitou Chèvre”, and it specialised in traditional cheese making activities in order to produce Chabichou or Mothais-sur-Feuille for instance.

Did you know that ?

The first steps of this cheese in the History go back to the 8th century, a short time after the arrival of Saracens in the South of France. They inserted goats on the French territory, which were called “chebli” in Arabic. From there came the word “Chabi”, which became “Chabichou”.



Commercial name : Chabichou du Poitou Name : Raw milk goat cheese Type : Soft cheese with bloomy rind Preservation : About 8°C
Fat content : 25% Ingredients : Goat milk, rennet, ferments, salt Allergen : Milk
Local cheesemaker / refiner
Name : Poitou Chèvre Address : 79800 La Mothe Saint Heray