Chabichou du Poitou dry

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.

Weight
120 g
(4,2 Ozs)
Maturing
Minimum 6 weeks For US deliverymaturing extended over 60 days
Pieces
Season
Spring
Summer
Fall

Pairing wine

Dry white wine: Haut-Poitou (Sauvignon, Chardonnay grapes)Light red wine St Pourçain (Gamay, Pinot Noir grapes)

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