Chabichou Du Poitou
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- Animal Rennet
- Age: 10 Days
- Goat Milk
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.
- 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.