Description
Chabichou du Poitou is a cheese made from raw, whole goat’s milk, soft and with a natural rind, of the lactic type, made mainly in the departments of Vienne and Deux-Sèvres and in some communes of the Charente department in the Nouvelle-Aquitaine region. It has had an Appellation d’Origine Contrôlée (AOC) since 1990 and a Protected Designation of Origin (PDO) since 1996. It is in the shape of a (small trunk of a cone) weighing at least 140 gram. Its rind is ivory-coloured, thin and vermiculated (formed by small folds). It is covered with a light white fuzz and may also have other yellow or blue superficial molds. Its paste is white and firm, with a homogeneous texture, while remaining supple. The younger the cheese, the more melting it is. The more refined it is, the more brittle its paste is and can sometimes become runny under the crust.
The Chabichou du Poitou can be enjoyed from the sweetest to the most assertive. Its taste is sweet with a lactic character when young. After several weeks of maturation, the goat’s cheese taste is much more pronounced and persistent. Aromas of dried fruit can sometimes be perceived.
