Description
the Chabichou du Poitou PDO is a cheese exclusively produced with whole goat's milk from breeds located in the production area.
Production Area
The production area of Chabichou du Poitou PDO is located in the eastern half of the department of Deux-Sèvres, the western half of the Vienne and the northern side of Charente, in the region Poitou-Charentes.
Production Method
The production method uses whole goat's milk, which can be raw or pasteurised, slightly curdled for about 16 hours. Coagulation must be carried out only using rennet. Later the fresh curd is put into a mould having the shape of a truncated cone, with the acronym CdP on the bottom, in other words Chabichou du Poitou. Dripping is spontaneously made and lasts about 18 hours. After moulding, the cheeses are taken from moulds and salted. Then they are put for ripening into a dryer for about 10 days. Fresh cheese and cheese undergoing the maturing process may not be conserved under a modified atmosphere.
Appearance and Flavour
Chabichou du Poitou PDO has the shape of a truncated cone and measures about 6 cm of height, with a weight of about 150 gr. It features a white, soft and fine paste that can be frangible if ripened for a long time. The fine rind presents some superficial white, yellow or blue moulds. The flavour is refined and creamy with a slight goat aroma.
History
Today, the Poitou-Charentes is the most important region for the production of goat's milk cheeses in France and is the homeland of the majority of goat cheeses. The legend tells that the origins of Chabichou du Poitou PDO go back to the 8th century, when this cheese was imported by Saracens. The shortening of Chabichou in Chabi comes from the Arabian word chebli, which means goat.
Gastronomy
Chabichou du Poitou PDO must be conserved in the least cold compartment of the refrigerator in its original package to maintain its organoleptic features. It must be tasted at room temperature, so it must be taken from the refrigerator about half an hour before eating. Chabichou du Poitou PDO can be tasted at the end of a meal or as aperitif, with or without bread. It can be combined also with green salad. It is ideal with the Haut-Poitou wines, in particular with red wines like Menetou-Sanon or white wines like Pouilly-Fumé.
Marketing
The product is sold as Chabichou du Poitou PDO. It is marketed fresh, whole and in a single package.
Distinctive Features
Chabichou du Poitou PDO is characterised by its peculiar shape which recalls a small wood piece with a shape of a truncated cone, called bonde, which is used to close the casks for wine ageing, called barriques. Every single cheese must not weight over 150 gr after 10 days of refinement
