Chabichou

The Chabichou du Poitou is a soft French cheese and comes from a very limited region of the calcareous Haut- Poitou and the Poitou-Charentes region, which includes parts of the departments of Vienne, Deux -Sèvres and Charente.

The Chabichou du Poitou has the characteristic shape of a conical frustum of 6 inches high with a base diameter of 5 to 6 centimeters. Its weight is about 150 grams. The dough is delicate consistency. With increasing maturity, it becomes firmer and crumbly. Its fine bark has superficial white or blue mold.

The Chabichou du Poitou is made exclusively from goat's milk. It is mixed with rennet. The curd is placed to drain on a cloth and scooped with a ladle into the molds. After molding and salts of the goat cheese comes in a drying room and matures there for at least 10 days.

The Chabichou du Poitou has a slightly ziegigen, mild sour taste. With increasing maturity, the flavor is stronger, but not sharp. It smells slightly ziegig. Its fat content is 45 % fat in dry ..

In addition to the protected AOC seal Chabichou du Poitou, there are numerous variations. Common to them all is the cylindrical shape.

According to legend, the Chabichou du Poitou dates from the 8th century and was introduced by the Arab tribe of the Saracens. " Chabi ", short for chabichou supposed to be a corruption of " Chebli ", the Arabic word for goat.