Maturation: 10-20 days
Cheese Type: Uncooked, Unpressed, soft cheese with natural rind
Chabichou was created after the famous Battle of Poitiers in 732 in France when the king Charles Martel stopped the Umayyad Caliphate progression further into Europe. Goat herds and their keepers, previously part of the Arab army, decided to settle around with their family. Keeping their home traditions alive, they continued to make this cheese called Chebli (goat in Arabic), soon to be renamed Chabichou.
AOC since 1990, this cylindrical semi-soft goat cheese has a white-ivory wrinkled rind that can bear blue mould patches. Its chalky centre is surrounded by a creamy paste that dries and becomes breakable and dense while ageing. It releases a nice fragrance of underwood and nuts and has hazelnutty, citrusy and grassy aroma.
Red wines (Valencay, Arbois)
White wines (Sancerre, Jurancon Sec)
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Cheese Club Team