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.|
|Seasons:||Spring, Summer, Fall|
|Weight and Shape:||100g Cylinder|
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)|
References: fromages.com | cheesenotes.com