Chabichou [SEP] material used
limited to an area south of Haut-Poitou: the south of Vienne, the Deux-Sèvres and the north of the Charente.
See the official website of Chabichou du Poitou: http://www.chabichou-du-poitou.eu
Manufacture.
Chabichou of Poitou is made of fresh and whole goat's milk. It is quickly but slightly pressurized: less than 100 microliters per liter of milk. They then let the milk coagulate during a 24-hour period between 20 and 22 °C. This curd is then moulded manually with a ladle or mixer into
Chabichou
Chabichou (also known as Chabichou du Poitou) is a traditional soft, unpasteurized, natural-rind French goat cheese ("or Fromage de Chèvre") with a firm and creamy texture. Chabichou is aged for 10 to 20 days.
History.
The legend of Chabichou goes back to 732, at the time of the defeat of the Arabs in the area, in the 8th century, after the Battle of Poitiers. Many of them left the area but some settled there with their families and,