Bright, tangy goat cheese with lemon-zest character and clean mineral finish.
AOP goat's milk cheese from Poitou, France. Wrinkled bloomy rind, zesty lemon-mineral paste. Pairs with Sancerre or Champagne. Order online.
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Chabichou du Poitou is a French goat's milk cheese from the Poitou region in Nouvelle-Aquitaine, AOP-protected and made in its signature little drum shape, small and squat with a wrinkled bloomy rind.
It's a soft cheese, but not a runny one. The paste stays a touch chalky in the middle when it's young, with a creamier line right under the rind as it ages. Flavor is classic Loire goat: bright lactic tang, a real lemon-zest hit, grassy, mineral, with that sweet-savory pull that goat's milk does so well. As the wheel sits, the rind ivories up and wrinkles, and the paste turns nuttier and a little spicier on the back end.
This is the goat cheese to reach for when you want something with attitude but not funk, zesty and clean, with the kind of provenance that goes back centuries in Poitou.
Small drum-shaped goat cheese with a wrinkled bloomy rind and a paste that stays a touch chalky in the center while turning creamier just under the rind as it ages.
Pronounced goat character up front, zesty and mineral, with a sweet-tangy pull that gets more savory and a touch nutty the longer the wheel sits.
Tangy lemon-zest finish that holds for a beat, with a clean mineral close rather than a long lingering tail.
Classic lactic goat's milk tang, bright and citrusy on the front of the tongue like fresh yogurt strained over cloth.
Mostly fresh and grassy when young, but a light nuttiness comes in as the paste tightens and ages.
A gentle vegetal, grassy note from the Poitou pastures, with just a whisper of mushroom from the bloomy rind.
No real heat, just a faint peppery lift on the back end as the cheese matures.
Bloomy rind
Thin bloomy rind that wrinkles and ivories up with age, adding a soft mushroomy edge to the otherwise zesty paste.
Chabichou du Poitou 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 mirror the cheese's own backyard, with the same citrus and mineral lift as the goat's milk. Champagne handles the tang and lightens the rind.
A drizzle of honey or a spoon of fig jam softens the lactic tang, and walnuts pick up the nuttier notes that come in as the cheese ages.
Video represents style and type of cheese - may not be an exact match in all cases.
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“A 19th-century farmer cooperative still member-owned, channeling milk from local goat and Charentais cow herds into AOP-grade butter and traditional fresh chèvre at village scale.”
Overnight-cultured cream churned in the traditional barrel method for AOP butter, alongside hand-ladled fresh goat cheese from cooperative member farms.
Carefully packaged and shipped from our Beverly Hills shop.
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