With its fair share of land and sea, the Poitou-Charentes region stands out for its culinary heritage, which leaves no palate indifferent.  While goat herding came before colonisation by the Romans, butter making did not emerge until the end of the 19th century, after the phylloxera crisis which destroyed the vineyard and allowed for the development of dairy breeds. Bougon, Chabichou, and Mothais have been transported beyond the borders of this region, which has an abundance of small local produce of high quality.