Chabichou du Poitou

Chabichou du Poitou AOP is a goat cheese specific to the Poitou region of France. Chabichou du Poitou AOP is a soft, white and unpressed goat cheese made from raw and pure goat milk. Its characteristic shape is a small truncated cone, known in French as a “bonde” (plug or stopper), approximately 6 cm in height, with an average weight of 120 grams and a milk fat content of 45%. The rind is thin and ivory-colored, with small wrinkles on its surface.

Geographical Origin and Legal Status

Chabichou du Poitou is a pure product of Poitou (un pur produit du Poitou). Milk production, cheese manufacturing and ripening must all take place within a strictly defined geographical area, primarily in the departments of Vienne and Deux-Sèvres (Nouvelle-Aquitaine). This area corresponds to the limestone region of Haut-Poitou (Upper Poitou) and also includes the department of Charente. Cheese production is linked to the region known as Le Seuil du Poitou (The Poitou Threshold). This cheese received the Appellation d’origine contrôlée (AOC) designation in 1990 and the Appellation d’origine protégée (AOP) designation in 1996. The official application for registration was submitted in 1989 and geographical indication status was recognized in 1990.

Production Method

The production of Chabichou du Poitou is based on an ancient manufacturing tradition. Approximately 1.3 liters of raw milk are required to produce one cheese. The goat breeds used are Alpine, Saanen and Poitevine. These goats are recognized by their brown or black coats. Thanks to the producers’ self-sufficiency policy, the goats’ feed is sourced entirely from within the region.

The goat milk is slightly fermented through lactic acid coagulation. It is coagulated for 24 hours using natural rennet (présure naturelle). The fresh curd is carefully molded without breaking and placed into perforated molds shaped as truncated cones. The cheese is left to drain for 18 to 24 hours. Within 48 hours it is turned three times, removed from the mold and salted on its surface. After salting, it is left to dry for an additional 24 to 48 hours. The ripening period varies depending on the desired outcome. Ripening occurs at a relative humidity of 80 to 90% and a temperature of 10–12°C for at least 10 days.

• Young Cheese (Approximately 2 weeks): At this stage the cheese is fresh, moist and soft (frais, humide et moelleux). It has a tender and creamy (doux et crémeux) texture when young.
• Mature Cheese (Up to 8 weeks): As aging progresses, the cheese becomes progressively drier. Extended ripening enhances its aromas and gives it a brittle (cassante) structure. At the end of ripening, the flavor of goat milk becomes more pronounced.

Historical Origins and Legend

According to legend, the cheese was created in the 8th century (VIIIe) from the milk of goats abandoned by the Saracens after their defeat at Poitiers by Charles Martel. The name of the cheese is believed to derive from the Arabic word “chebli,” meaning “goat.” It was made by the Saracens who remained in the region after their defeat in 732 and settled on a hill near Poitiers. Chabichou is also mentioned in the 1782 travel guide by Charles de Cherge.