About Chabichou: Chabichou du Poitou is made in a very limited geographic area above the chalky soils of the threshold of Poitou, south of the Loire valley. Chabichou du Poitou is a small pyramid of goat cheese.
Chabichou making: Chabichou du Poitou production can be either fermier (made on farms), co-operative or industrial. The first is considered as being the best.
Tasting Chabichou: Good to eat young (3 weeks), ripe (6 weeks) or more dry (2 months), Chabichou has a rich goaty flavor. When mature, the cheese is dense and smooth with a disctinct layer next tot he rind. Although sweet and delicate, the taste is slightly acidic and salty at the finish.
Tasting advice: Chabichou is great as a dessert cheese to finish meals. Chabichou is better when tasted in the summertime.
Loire wine such as Sancerre
or Pouilly-Fumé (French
Cheeses: Banon, Crottin