Chabichou du Poitou
Many artisanal kinds of cheese are produced only in the specific region to ensure quality and standardization. Here, in this case, Chabichou du Poitou is manufactured in a small area in the Poitou, Berry and Perigord regions of France. Made with unpasteurized and whole goat’s milk, the cheese won Appellation d'Origine Contrôlée (AOC) in 1990 guaranteeing the authenticity of the produce. The cheese is produced only by a few farmsteads or cheese retailers, and it 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. It is matured for a minimum of 10 days, but generally for 2 to 3 weeks or even more for vigorous flavour.
Upon ageing, Chabichou develops a characteristic, edible wrinkled rind dotted with occasional grey patches. After cutting, the cheese reveals a firm, creamy “bright white” interior. Even though it smells typically “goaty”, the flavours are sweet with a bit of a salty and tangy. Balance the flavours of the cheese with Chenin blanc, Cidre or wheat beer.