Chabichou “Laiterie Poitou Chèvre”

Fresh, chalky and gently earthy, with the clean citrusy tang that makes classic French goat cheese so refreshing.

Chabichou from Poitou-Charentes is a small cylindrical goat cheese with a wrinkled rind and a fine, fragile paste. Young, it is bright and lactic; as it ripens it becomes creamier, nuttier and more savoury.

Origin: Poitou-Charentes, France
Milk: Pasteurised goat’s milk
Style: Surface-ripened lactic cheese
Texture: Fine, soft and slightly chalky when young
Intensity: Mild to medium
Rennet: Animal rennet
Shelf life: Around 7–10 days

Expect citrus, fresh grass and a clean goat’s-milk tang when young. With age the paste softens and flavours of hazelnut, mushroom and earth begin to appear.

Serve at room temperature with baguette, walnuts or a simple green salad.

Sancerre, Sauvignon Blanc, dry Chenin Blanc or dry rosé are natural matches.

Fresh goat’s-milk acidity loves restrained sweetness and something crisp alongside it.

Honeycomb · Falwasser Crispbreads · Tasmanian Quince Paste

Crottin – Poitou Chèvre
Smaller, drier and more concentrated as it matures.

Mothais sur Feuille
Softer and more delicate, with a leaf-ripened character.

Chabichou is one of the emblematic goat cheeses of the Poitou region, historically associated with the Deux-Sèvres, Vienne and Charente areas.

Ingredients: Pasteurised goat’s milk, salt, cultures, animal rennet, vegetable ash.