Chabichou
Chabichou is a type of goat cheese originating from the Poitou-Charentes region of France. It is one of the oldest known types of goat cheese, with its production dating back to the 8th century. The name "Chabichou" is believed to have originated from the Arabic word "j'bna" which means cheese.
History[edit | edit source]
The history of Chabichou dates back to the time of the Saracens, who were present in the Poitou-Charentes region in the 8th century. When they left the region, they left behind their goats and the recipe for making the cheese. The cheese was then named "chabichou", which is derived from the words "chèvre" (goat) and "bichon" (small goat).
Production[edit | edit source]
Chabichou is made from raw or pasteurized goat's milk. The milk is first curdled using a starter culture, and then the curd is drained and molded. The cheese is then aged for a minimum of 10 days. The production process of Chabichou is protected by an Appellation d'origine contrôlée (AOC) status, which it received in 1990.
Characteristics[edit | edit source]
Chabichou is a small, cylindrical cheese with a firm, creamy interior and a natural, wrinkled rind. It has a slightly tangy, nutty flavor that becomes more pronounced as the cheese ages. Chabichou is often enjoyed with bread or crackers, and it pairs well with white wine.
See also[edit | edit source]
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