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.
Milk
Goat
Production
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”.
Origin
Facts
Description
Commercial name :
Chabichou du Poitou
Name :
Raw milk goat cheese
Type :
Soft cheese with bloomy rind
Preservation :
About 8°C