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Chabichou Du Poitou 4 oz

$13.00/Each


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. Add a glass of terroir-appropriate Sancerre and toast to the classics.

Pronunciation: Shabby-Shoe


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Just the Facts

Country
France
Region
Poitou-Charentes
Milk Type
Goat
Pasteurization
Pasteurized
Rennet Type
Animal
Age
1-2 months
Weight
4 oz

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 to contrast the sugar and bring out the funk.


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

  • 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 Tomme de Savoie.

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


  • Rosé

    We love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.

    Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.

  • Wheat Beers

    Wheat Beer, Weisse, Hefeweizen, Wit

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