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Cow's milk:
Aisy Cendré
Beaufort
Bleu d'Auvergne
Boursin
Brie de Meaux
Camembert
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Chaource
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Fourme d'Ambert
Langres
Livarot
Munster
Pont l'Eveque
Reblochon
Saint Marcellin
Saint Nectaire
Tomme de Savoie

Goat's milk:
Brocciu
Banon

Chabichou du Poitou
Chevre

Crottin de Chavignol
Valencay

Ewe's milk:
Brocciu
Ossau-Iraty
Roquefort

 
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Chabichou du Poitou

chabichou cheese  
Region Milk Type

Poitou

Goat

Soft


Fat Grade Affinage
45% AOC 1 or 2 months

 

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About Chabichou: Chabichou du Poitou is made in a very limited geographic area above the chalky soils of the threshold of Poitou, south of the Loire valley. Chabichou du Poitou is a small pyramid of goat cheese.

Chabichou making: Chabichou du Poitou production can be either fermier (made on farms), co-operative or industrial. The first is considered as being the best.

Tasting Chabichou: Good to eat young (3 weeks), ripe (6 weeks) or more dry (2 months), Chabichou has a rich goaty flavor. When mature, the cheese is dense and smooth with a disctinct layer next tot he rind. Although sweet and delicate, the taste is slightly acidic and salty at the finish.

Tasting advice: Chabichou is great as a dessert cheese to finish meals. Chabichou is better when tasted in the summertime.

Chabichou and wine: White Loire wine such as Sancerre or Pouilly-Fumé (French Wine Guide)

More French Cheeses: Banon, Crottin de Chavignol

 

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