The cuddliest of French cheeses
Chabichou du Poitou is a soft goat’s milk cheese that originates from the Nouvelle Aquitaine region, in the Southwest of France.
Since 1996, the AOP has given this traditional cheese a protected designation of origin stamp. In their “cahiers de charge”, they have restrict the milk used to 3 breeds of goats. Effectively, only milk from Poitevine, Saanen and Alpine goats that are allowed to graze can be used.
Furthermore, the cheesemakers have to produce and mature the cheese within a designated region in Haut Poitou.
A traditional method
Once they have collected the milk, the cheesemaker adds a small amount of rennet to encourage the curd formation. Afterwards, they hand ladle the formed curd into an unusual shaped mould.
Indeed, this cheese owes its iconic shape to this small cylindrical mould called “Bonde” which also embosses each cheese with CdP.
For the next 18 hours, the affineur turns each cheese regularly. At the end of this period, they unmould each cheese and dry-salt them. Finally, they will rest the cheese in the maturation rooms for a minimum of 10 days.
At this age, it develops a gorgeous wrinkly rind wrapped around a luscious creamline and a soft, fudgy pâte.
Despite its strong goaty aroma, this specialty from Poitou is delicately zesty on the palate with a tangy finish. When matured for up to 6 weeks, it develops more complexity and becomes more savoury and spicy with a touch of nuttiness.
How to pair Chabichou du Poitou
Enjoy this delightful cheese with a glass of Sancerre for a celebration of the local terroir!
