Chabichou Du Poitou
$17.00 / 4 oz Wheelprice is $17.00 by 4 oz Wheel
- Pasteurized
- Animal Rennet
- Age: 10 Days
- Goat Milk
- France
- ApproachableAdventurous
- SoftHard
Zesty and grassy with a deep mineral flavor, Chabichou Du Poitou builds on an eighth-century cheesemaking technique to create a modern marvel. Goats graze among the lush vegetation of the cheese’s native Poitou, just south of the Loire in France, and the flavors of the terroir shine through. Made from pasteurized goat’s milk, Chabichou is easily recognized by its characteristic cylinder shape and delicately wrinkled rind. Try it with a glass of Sancerre and a bowl of Raincoast Cranberry Hazelnut Crisps.
“A classic French goat cheese that's easily recognizable, Chabichou is a stunner with its velvety texture and tangy lactic taste. You can pair this with any honey, but try taking it up a notch by torching the honey to make a delicious candy coating.”
Goat's Milk, Salt, Lactic Ferments, Rennet
Allergens: Milk
- Chabichou du Poitou is made using goat’s milk provided by one of seven dairies before it’s aged by two affineurs in the Poitou-Charentes region of Western France.
- After winning AOP name protection in 1996, this cheese can only be manufactured in certain regions of France—specifically, Poitou-Charentes, Berry, and Perigord.
- AOP is short for the French “appellation d'origine protégée,” translating to “controlled designation of origin.”
- Chabichou is customarily made with raw goat’s milk, but this version is pasteurized so it can legally be exported to the United States.
- The recipe dates back to eighth century France.
- Goats graze among the lush vegetation of it’s the cheese’s native Poitou-Charentes region, just south of the Loire, and the flavors of the terroir shine through.
- The goat’s milk cylinder is encapsulated by a delicately wrinkled rind, a signature of cheeses made with Geotrichum Candidum.
- With plenty of lemon zest and mineral notes, it’s a creamy classic—and one of few bloomy rind goat cheeses that can stand up to red wine.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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