Classic French goat: chalky center, creamy rind, citrus and lactic.
Classic Loire Valley goat cheese from Poitou, France. Chalky lactic paste, wrinkly geotrichum rind, bright citrus tang. Ships nationwide.
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A classic lactic goat cheese from the Poitou region of France, made in the small drum shape that has been the signature of the style for centuries. Pasteurized goat's milk, slow-drained curd, and about ninety days of aging under a distinctive wrinkly geotrichum rind.
The paste stays chalky and close in the center with a softer, creamier layer just under the rind, which ripens the cheese from the outside in. Flavor is fresh and lactic, with a citrusy lift on the front of the tongue, a gentle goaty note through the middle, and a soft mushroomy trace from the rind on the finish. Not stinky, not sharp, just clean and elegant the way a good Loire goat should be.
Right in the sweet spot for anyone who wants to explore goat cheese past the fresh log stage. The geotrichum rind is edible and part of the picture, so slice through the whole thing and taste the arc from rind to core.
Semi-soft cylinder that stays chalky and dense in the center with a softer, creamier layer just under the rind. Breaks cleanly under the knife without smearing.
Middle of the road on the goat spectrum. Lactic tang and a citrus lift up front, a gentle goaty pull through the middle, nothing sharp or barnyardy on the finish.
Sits on the palate for a beat with a lemony, fresh-cream note and a light mushroomy trace from the geotrichum, then clears cleanly.
Bright, yogurty tang across the front of the tongue, the way a proper slow-drained goat curd reads. Fresh, citrusy, clean.
Not a nutty cheese by nature. A whisper of blanched almond appears under the rind as it ages, but the paste itself stays milky and fresh.
The wrinkly geotrichum rind carries a soft mushroomy, cellar-cool note that reads as gentle forest floor rather than funk.
No heat and no piquancy. This is a delicate cheese by design.
Bloomy rind
The rind is coated in a distinctive wrinkly geotrichum mould that gives a mushroomy, cave-cool aroma and softens the paste from the outside in. Edible and part of the flavor.
Chabichou stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Loire whites are the home-region match. The bright acidity of Sancerre or a dry Chenin cuts the lactic tang and lifts the citrus notes in the paste.
Fresh fruit and a drizzle of light honey lean into the citrus-and-cream side of the cheese without covering the delicate goat character.
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Carefully packaged and shipped from our Beverly Hills shop.
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