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Chabichou du Poitou is the most famous goat’s cheese of the entire region. Be careful not to confuse this with a vulgar “Chabichou”, which can be manufactured anywhere!
This cheese enjoys a registered designation of origin (AOC) since 1990 and a protected designation of origin (AOP) since 1996.
Its production area is extremely limited. It covers the limestone Haut-Poitou stretching over part of the départements of Vienne, Deux-Sèvres and Charente.
Legend has it that Chabichou du Poitou goes back to the 8th century.
It is said that it was made by Saracens who had been abandoned by fleeing armies after their defeat by Charles Martel at Poitiers in 732.
The word “Chabi”, an abbreviation of Chabichou, is said to be derived from “Chebli”, which means “goat” in Arabic.
The very wrinkled rind possesses a thin natural white and yellow veil. Its paste is bright white, dense and firm, and can become slightly brittle after prolonged maturation.
A relatively mild, creamy cheese without a strong taste; it offers a good goaty flavor and a light hazelnut taste without being overpowering.