| CHABICHOU DU
POITOU |
 Description:
The Poitou-Charentes
region is the cradle of the goat cheese producers. The victory of Charles
Martel over the Sarrasins at Poitiers in 732 created a rebirth of goat cheeses
( chebli in Arabic, from which comes Chabichou ) which has made Poitou famous.
The Chabichou was awarded the AOC in 1990.
Texture:
The rind is thin with white, yellow
and blue mould. The pate is firm and should keep a certain elasticity, but
after a long period of maturing the pate will become crumbly.
Taste:
The cheese has sweet and delicate
taste, touched by a faintly acidic and salty flavour. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1990 |
| Weight |
 |
150 g |
| Affinage |
 |
1 to 2 months |
| Pate
(dough) |
 |
Pate : Soft |
|
