Chabichou du Poitou
Chabichou du Poitou
| Latin name | Chabichou du Poitou AOP |
|---|---|
| Family | Dairy & eggs |
| Origin | Haut-Poitou, Nouvelle-Aquitaine |
| Season (France) | April – October |
| Flavour | Nutty · Tangy · Milky · Mild |
| Typical price (France) | 5–8 €/pièce |
What it is
Its truncated-cone mould is called a bonde, after the wooden bung that stops a wine cask. The name of the cheese is said to come from chebli, Arabic for goat — the story goes that goats were left behind near Poitiers after 732 — which is a good deal more romantic than any document supports.
In the kitchen
It holds its shape in the oven where a lactic log slumps: split it across, sit it on toast under a hot grill for four or five minutes, and the paste warms without running.
Goes with
Walnut Honey Chives Radish White wine vinegar Thyme Apple Walnut oil
In season alongside
Selles-sur-Cher Rampion Rocamadour Valençay Pauillac lamb Bintje potato
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