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