Nouvelle-Aquitaine · France
Chabichou du Poitou.
A whisper of fresh goat milk and hay folded into creamy, semi-soft paste with bright citrus notes and a subtle hazelnut warmth. The natural rind carries earthy minerality with hints of wild mushroom, while the lactic tang stays gentle and approachable—this is goat cheese without aggression, just honest terroir and delicate restraint.
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The story
How it's made.
Why it tastes that way.
Legend attributes the origin of Chabichou to the Saracens who settled in Poitou after their defeat at the Battle of Poitiers in 732, bringing their goat-herding traditions. The name derives from the Arabic 'chebli,' meaning 'kid.
' Its distinctive bonde shape (cylindrical, wider at the base) is formed by hand-filling molds. The cheese received its AOC in 1990, limiting production to the Poitou plateau where Poitevine goats graze on limestone pastures. Unusually among French PDO goat cheeses, its specification permits pasteurized as well as raw milk.
Production · spec
- Milk
- Goat · raw
- Family
- Soft-bloomy
- Rind
- natural
- Age
- 0–1 mo
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Chabichou du Poitou's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Chabichou.
41 pairings across 5 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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