Chabichou du Poitou
Chabichou du Poitou is a goat cheese made from raw milk. It is made in a conical shape (truncated cone) that narrows towards the top and matures for between 10 and 20 days. It comes from western France and is the northern part of the Nouvelle-Aquitaine region.
Quality levels
Is produced in one quality level all year round.
Interesting
The name Chabichou is said to have Arabic roots. The cheese’s nickname ‘Chabi’ is a derivative of ‘Chebli’ which means goat in Arabic.
Bread
Baguette
Eat
Cheese enjoyed at room temperature with a fresh baguette. Chabichou is a mild cheese that becomes more dominant the longer it ages. Chabichou can also be enjoyed with an aperitif.
Drink
A fine Sauvignon Blanc from the Loire would be very nice. e.g. a Sancerre by Pascal Jolivet. World class, but of course not to be sneezed at, is a Styrian Sauvignon, e.g. the state winner of 2019 from the Pugl winery.
Cheese family: Soft cheese with a natural rind
Further Information:
http://www.chabichou-du-poitou.eu/
©map: http://www.chabichou-du-poitou.eu/les-producteurs-de-chabichou-du-poitou
