* Chabichou du Poitou* – just the name melts on your tongue….
– but before we get to  try this little goat´s milk majesty we take a short glance into her dynasty long history.

The name “Chabichou“ is said to derive from the Arabic word “chebli”  for goat and legends  ranking around it claim “Chabichou du Poitou” originated from the milk of goats left behind after the Saracen defeat in the battle of Poitiers and Tours in 732 which put the muslim-arabic invasion of Western Europe to a sudden end.

chabichou du poitou

Saanen goat
*Chabichou du Poitou* is made out of pure goats milk of Alpine (in the back), Saanen (the white beauty in the front) and the Poitou breed. 

That nomad populations and in this case invaders traveled with goats is common history and the Arabic campaign and its end is often connected with the accumulation of delicious goat cheese to be found in modern France.

But no matter if “Chabichou du Poitou” is in fact the beautiful offspring  of a devastating battle or was created later in the area, what it is is a wonderful goat cheese in the shape of a little cone called “bonde” – named after the wooden cork that is used to close up barrels.

Chabichou formaggiastic

Due to her shape and delicate moldy skin she demands a lot of work, care-taking and tact during her minimum of 10 days and up to 5 to 6 weeks ripening process.

“Chabichou du Poitou” when young starts of as a mildly spiced and salty goat and rewards your greedy – no I will not eat it yet – patience with a sharper chalck of taste and texture.

formaggiastic chabichou cut
Gustav says he loves the velvety, somewhat creamy but still astonishingly dense texture  and will  put “Chabichou du Poitou”  definitely on his daily diet.  

Chabichou formaggiastic
“Chabichou du Poitou” was granted the AOC [Appellation d’Origine Contrôlée] lable in 1990 and holds the AOP/PDO status since 1996.

The Oxford Companion to Cheese
The “offiial Chabichou du Poitou Website”



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