Chabichou du Poitou
The Chabichou du Poitou is a French soft cheese and comes from a very limited region of the calcareous Haut-Poitou (in the Nouvelle-Aquitaine region ), which includes parts of the Vienne , Deux-Sèvres and Charente departments .
The Chabichou du Poitou has the characteristic shape of a conical stump 6 centimeters high with a diameter of 5 to 6 centimeters. Its weight is about 150 grams. The dough is tender in consistency . As it ripens, it becomes firmer and more crumbly. Its fine rind shows white or blue mold on the surface .
The Chabichou du Poitou is made exclusively from goat milk. She is treated with rennet . The breakdown is given to drain on a cloth and with a ladle ladled into the molds. After molding and salting, the goat cheese is placed in a drying room and matures there for at least 10 days.
The Chabichou du Poitou has a slightly goaty, mildly sour taste. As it ripens , the taste becomes stronger, but not sharp. It smells slightly goaty. Its fat content is 45% fat i. Tr.
In addition to the Chabichou du Poitou , which is protected with the AOC seal , there are numerous variants. What they all have in common is their cylindrical shape.
According to legend, the Chabichou du Poitou dates back to the 8th century and was introduced by the Arab tribe of the Saracens . “Chabi”, the abbreviation for Chabichou, is said to be a corruption of “Chebli”, the Arabic word for goat.
