Chabichou de Poitou
| 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. |
| Region: | Poitou-Charentes | |
| Milk: | Goat | |
| Seasons: | Spring, Summer, Fall | |
| Classification: | Aged Fresh | |
| Weight and Shape: | 100g Cylinder | |
Tasting Notes:
The thin, white rind, with its yellow and blue mould, conceals a cheese with a distinct aroma and a pronounced to sharp flavour, compared to other goat’s cheese.
How to enjoy:
Delicious with the lively, fruity red wines of the Neuville-de-Poitou, Dissay, and Saint-martin-la-rivière regions.
Pairing:
| Dry White wine: | Haut-Poitou (Sauvignon, Chardonnay grapes) |
| Light Red Wine: | St Pourçain (Gamay, Pinot Noir grapes) |
References: fromages.com | cheesenotes.com