CHABICHOU DU POITOU PDO
Goat cheese from Poitou, sweet and delicate taste
The Poitou-Charentes region is the cradle of the goat cheese producers. The victory of Charles Martel over the Sarrasins at Poitiers in 732 created a rebirth of goat cheeses ( chebli in Arabic, from which comes Chabichou ) which has made Poitou famous.
The Chabichou was awarded the AOC in 1990. The cheese has sweet and delicate taste, touched by a faintly acidic and salty flavour. The rind is thin with white, yellow and blue mould. The pate is firm and should keep a certain elasticity, but after a long period of maturing the pate will become crumbly.
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150 g (5.25 Ozs)
Description
- Weight: 150 g (5.25 Ozs)
- Refining: Minimum 6 weeks. For US delivery maturing extended over 60 days
- Cheese: Entire
- Milk: Goat
- Treatment: Pasteurized milk
- Dough: Soft pâte
- Season(s): Spring, Summer, Fall
Ingredients:
Milk, salt, lactic ferments, rennet
Wine and cheese pairing
- DDRY WHITE WINE: Haut-Poitou (Sauvignon, Chardonnay grapes)
- LIGHT RED WINE: St Pourçain (Gamay, Pinot Noir grapes)
Nutritional values
- FOR 100G
- Energy (KJ): 1260
- Energy (KCAL): 304
- Lipides (G): 25
- Saturated fat (G): 19
- Carbohydrate (G): 0.7
- Sugar (G): 0
- Proteins (G): 19
- Salt (G): 1.5
Allergens
- Allergens: Milk and dairy products