Many artisanal kinds of cheese are produced only in specific regions to ensure quality and standardization. Here, in this case, Chabichou du Poitou is manufactured on a small area in the Poitou, Berry and Perigord regions of France. Made with whole fresh goat’s milk, the cheese is produced only by a few farmsteads or cheese retailers and is sold locally.
Upon ageing, Chabichou develops a characteristic, edible wrinkled rind dotted with occasional grey patches. Cut the cheese and it reveals a firm, creamy “bright white” interior but not before unwinding a thin buttery layer. Even though it smells typically “goaty”, the flavours are sweet with a bit of salty and tangy edge at the end. As the cheese ages, it becomes savoury, piquant and nutty.
Balance the flavours of the cheese with light white wine, champagne, and pilsner beer.
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