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Chabichou
/ unitThis small conical goat’s cheese from Poitou has an ivory-white rind that changes with age: smooth and creamy when young, then gradually crumpled and chalky as it matures. Its flavor evolves from fresh and delicate with almond notes to richer tones of dried fruit, making it a delight at every stage of ripening.
Category: Natural rind
Region: Nouvelle-Aquitaine
Milk type: Goat
Terroir: Deux-Sèvres
Storage: Keep refrigerated between 3° – 5° C.
Here is the complete list of French cheeses, which can be ordered based on producers’ availability.
Description
In the rolling landscapes of Poitou, where goat herding has shaped rural life for centuries, Chabichou remains one of the region’s most treasured specialties. Local legend traces the goats back to the Saracens of the 8th century, their descendants still grazing here today and providing the milk for this distinctive cheese.
Among the artisans keeping this tradition alive is Hélène Servant, a gifted cheesemaker whose instinctive mastery of raw materials produces cheeses of remarkable finesse. Her Chabichou, a small conical “Bonde” with ivory-white rind, reveals a character that evolves beautifully with time. Young, it offers a smooth coat and creamy texture with delicate almond notes. As it matures, the rind becomes chalky, the paste marbles and firms, and flavors deepen toward dried fruit. Few cheeses reward patience as gracefully at every stage of their life.
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