Many artisanal cheeses are produced only in specific regions to ensure quality and standardization. Here in this case, Chabichou du Poitou is manufactured on a small area in the Poitou, Berry and Perigord regions of France. Made with whole fresh goat’s milk, the cheese won Appellation d'Origine Contrôlée (AOC) in 1990 guaranteeing the authenticity of the produce. The cheese is produce only by a few farmsteads or cheese retailers and is sold locally.

The cheese comes in the shape of a truncated cylinder called "bonde", approximately 6 cm in height and 5 to 6 cm in diameter. After 10 days of maturing process, Chabichou contains a minimum 45% fat and comes coated with a thin layer of grey-blue islets. If the cheese is made by a farmstead, it is naturally allowed to develop the mould, whereas Penicillium is inserted into the cheese if made by a dairy. The cheese is sold at a minimum maturing age of 2 weeks but may be matured for five to six weeks to acquire an intense aroma and flavor.

Upon ageing, Chabichou develops a characteristic, edible wrinkled rind dotted with occasional gray patches. Cut the cheese and it reveals a firm, creamy “bright white” interior but not before unwinding a thin buttery layer. Even though it smells typically “goaty”, the flavors are sweet with a bit of salty and tangy edge at the end. As the cheese ages, it becomes savory,
piquant and nutty. Balance the flavors of the cheese with light white wine,
champagne, and pilsner beer.

• Made from goat's milk
• Country of origin: France
• Region: Poitou-Charentes
• Type: soft, semi-soft, artisan, brined
• Fat content: 45%
• Texture: creamy, dense, firm and spreadable
• Rind: bloomy
• Color: white

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Other French cheeses:

• hard cheeses: Ardi Gasna, Cantal, Crayeux de Roncq, Crottin de Chavignol, Etorki, Fourme de Montbrison, Fromage a Raclette, Laguiole, Lou Palou, Salers, Sancerre, Tomme Brulee
• semi-hard cheeses: Abbaye de Belloc, Abondance, Babybel, Brebis du Lavort, Cantal, Esbareich, Filetta, Fresh Truffles, Matocq, Mimolette (Boule de Lille), Pas de l'Escalette, Petit Pardou, Tomme de Romans, Tourmalet, Trappe (Veritable), Trou du Cru
• semi-soft cheeses: Abbaye de Citeaux, Abbaye du Mont des Cats, Aisy Cendre, Ambert, Ami du Chambertin, Aromes au Gene de Marc, Bleu Des Causses, Brie de Melun, Brillat-Savarin, Brin, ... show all ... , Brin d'Amour, Calenzana, Charolais, Dauphin, Fleur du Maquis, Fresh Truffles, Fromage de Montagne de Savoie, Langres, La Vache Qui Rit, Le Brin, Le Fium Orbo, Livarot, Mamirolle, Maroilles, Mont D'or Lyonnais, Morbier, Morbier Cru de Montagne, Murol, Neufchatel, Ossau Fermier, Pave d'Auge, Port-Salut, Reblochon, Rocamadour, Rollot, Roquefort, Sainte Maure, Saint-Nectaire, Saint-Paulin, Sourire Lozerien, Tamie, Tomme de Chevre, Tommes
• soft cheeses: Affidelice au Chablis, Anneau du Vic-Bilh, Baguette Laonnaise, Banon, Bleu de Laqueuille, Bougon, Boule Du Roves, Boursault, Boursin, Bouyssou, ... show all ... , Brebis du Puyfaucon, Bresse Bleu, Brie, Brie au poivre (Brie with pepper), Brie de Meaux, Briquette de Brebis, Briquette du Forez, Brousse du Rove, Buchette d'Anjou, Butte, Cabecou, Cachaille, Camembert, Camembert de Normandie, Caprice des Dieux, Carre de l'Est, Cathelain, Cendre d'Olivet, Chabis de Gatine, Chaource, Chevrotin des Aravis, Civray, Coeur de Camembert au Calvados, Coeur de Chevre, Coulommiers, Crottin du Chavignol, Cure Nantais, Delice des Fiouves, Dreux a la Feuille, Epoisses de Bourgogne, Explorateur, Figue, Fin-de-Siecle, Fondant de Brebis, Fontainebleau, Fougerus, Fourme de Haute Loire, Fresh Truffles, Frinault, Fromage Corse, Galette du Paludier, Galette Lyonnaise, Gastanberra, Grand Vatel, Grataron d' Areches, Gratte-Paille, Greuilh, Gris de Lille, Guerbigny, Laruns, La Taupiniere, L'Aveyronnais, L'Ecir de l'Aubrac, Le Lacandou, Lingot Saint Bousquet d'Orb, Lou Pevre, Lyonnais, Macconais, Margotin, Mothais a la Feuille, Munster, Nantais, Niolo, Olivet au Foin, Olivet Bleu, Olivet Cendre, Palet de Babligny, Pate de Fromage, Patefine Fort, Pave de Chirac, Pelardon des Cevennes, Pelardon des Corbieres, Perail de Brebis, Picodon de Chevre, Pithtiviers au Foin, Poivre d'Ane, Pont l'Eveque, Pouligny-Saint-Pierre, Pourly, P'tit Berrichon, Pyramide, Quatre-Vents, Quercy Petit, Regal de la Dombes, Rigotte, Romans Part Dieu, Rouleau De Beaulieu, Rustinu, Saint Agur, Saint-Marcellin, Selles sur Cher, Soumaintrain, Taupiniere, Tomme des Chouans, Tommes, Touree de L'Aubier, Valencay, Venaco, Vendomois, Vieux Corse, Vignotte
• fresh soft cheeses: Autun, Boulette d'Avesnes, Brocciu, Fromage Frais, Le Roule, Mascares, Pave d'Affinois, Petit-Suisse, Roule