Chabichou Du Poitou 4 oz
After over a millennium of development, your rind would be a little wrinkled, too. This pasteurized goat’s milk cylinder—called a “bonde” in the world of French cheesemaking—made its debut in eighth-century France, just south of the Loire in Poitou. The lush vegetation of Poitou is a browsing goat’s delight, and the grassiness shines through in Chabichou’s luscious creamline, tucked just beneath the rind. From a region where the soil is characteristically chalky and this name-protected cheese is decidedly not, Chabichou prances on the palate with flavors of lemon zest, tempered by a deep minerality and the texture of creamy boardwalk fudge. Its delicately wrinkled complexion comes from special subterranean care lavished upon each tiny cylinder in Murray’s own caves, where its rind is patted regularly for a round and complex flavor. Add a glass of terroir-appropriate Sancerre and toast to the classics.
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