Chabichou

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Chabichou (also known as Chabichou du Poitou) is a traditional soft, unpasteurized, natural-rind French goat cheese (or Chèvre) with a firm and creamy texture.

Chabichou has an affinage of 10 to 20 days.

1 History
2 Le Chabichou du Poitou
3 Manufacture
4 Analysis
5 Sources

[edit] History

The legend of Chabichou goes back to 732, at the time of the defeat of the Saracens in the area, in the 8th century, after the Battle of Poitiers. Many of them left the area but some settled there with their families and, in particular, their goat herds. The countryside was appropriate for grazing the "poor man's cow", as the pastures were excellent. The cheese was then named cheblis (“goat”, in Arabic), which would become “chabichou" thereafter. However, the domestication of the goat in this area is supposed to data back to Roman colonization, and extends up to the present.

[edit] Le Chabichou du Poitou

Chabichou du Poitou, made exclusively in the Poitou-Charentes region, acquired its AOC status in 1990 with the assistance of the efforts of Ségolène Royal. It is known for its characteristic label. It's production rose to 555 tons in 2003.

Since 1782, Chabichou du Poitou has been mentioned in the French "Guide du voyageur à Poitiers et aux environs". When regional wine production slowed in the late 1800s due to the European phylloxera crisis, production of Chabichou increased; production increased again with the development of the cooperative dairies (1906 in Bougon).

The AOC production zone is limited to an extent south of Haut-Poitou (calcaire) : the south of Vienne, the Deux-Sèvres and the north of the Charente.

[edit] Manufacture

Chabichou of Poitou is made of fresh and whole goat's milk. It is quickly but slightly pressurized: less than 100 microliters per liter of milk. They then let the milk coagulate during a 24-hour period between 20 and 22 °C. Then, this curd is moulded manually with a ladle or mixer in perforated and truncated moulds; they lets it drain during another 18 to 24 hours while turning it over it two or three times, maintaining it at 22 °C. Afterwards, they are unmoulded and salted with dry salt or sometimes in a brine bath. It is then laid out in a ressuyage room, i.e. it is drained while being placed in moulds for 24 to 48 hours. Afterwards, it is installed in a hâloir at between 10 and 12 °C and within 80% to 90% humidity. It remains there for at least 10 days, but generally for two or three weeks. Some are even preserved for months so that they have a more vigorous flavor.

[edit] Analysis

Chabchou's paste is very white and smooth, and flexible with the palate. Its fine caprine odor reveals the softness of Chabichou which three weeks of refining causes, and after a few more weeks, a cheese of character. Chabichou of Poitou is appreciated with a white wine and, more particularly, with the wines of its country including Sauvignon, which has a wild and typical taste. When the chabichou is refined more, one can prefer it with a red wine or, with an aperitif, or a Pineau des Charentes.