French cheese – Chabichou du Poitou
Chabichou du Poitou is made in a very limited geographic area above the chalky soils of Poitou, south of the Loire valley. Chabichou du Poitou is a small pyramid of goat cheese. Chabichou du Poitou production can be either fermier (made on farms), co-operative or industrial. The first one being the best. It is good to eat young (3 weeks), ripe (6 weeks) or more dry (2 months), The cheese has a rich goaty flavour. When mature, it is dense and smooth with a well-defined layer next to the rind. Although sweet and delicate, the taste is slightly acidic and salty. Chabichou is great as a dessert cheese to finish meals. Chabichou is better when tasted in the summertime. It goes well with a white Loire wine such as Sancerre or Pouilly-Fumé.
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