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.


Dry White wine: Haut-Poitou (Sauvignon, Chardonnay grapes)
Light Red Wine: St Pourçain (Gamay, Pinot Noir grapes)
Sources: The World Cheese Book (Editor-In-Chief: Juliet Harbutt)
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