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Chabichou

$11.99/EA
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.

Just the facts

Country France
Region Poitou-Charentes
Milk Type Goat
Pasteurization Pasteurized
Rennet Type Animal
Age 1-2 months
Cheese Type Fresh and Chevre
Wheel Weight 3-4 ounces
Pairing Recommendations

Pour a glass of...

  • Chenin Blanc

    Crisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.

    Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly! 

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.

     

    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Wheat Beers

    Wheat Beer, Weisse, Hefeweizen, Wit

    Wheat Beer, Weisse, Hefeweizen, Wit
    Pair with: Bright, tangy goat’s milk cheeses like Westfield Capri and buttery bloomy rinds like Nettle Meadow Kunik.

  • Pinot Noir

    Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

    Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
    Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like St. Nectaire.

    New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
    Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.

     

Reviews
Cave Aged Chabichou zoom