Maturation: 10-20 days
Cheese Type: Uncooked, Unpressed, soft cheese with natural rind
Chabichou was created after the famous Battle of Poitiers in 732 in France when the king Charles Martel stopped the Umayyad Caliphate progression further into Europe. Goat herds and their keepers, previously part of the Arab army, decided to settle around with their family. Keeping their home traditions alive, they continued to to make this cheese called Chebli (goat in Arabic), soon to be renamed Chabichou.
AOC since 1990, this cylindrical semi-soft goat cheese has a white-ivory wrinkled rind that can bear blue mold patches. Its chalky centre is surrounded by a creamy paste that dries and becomes breakable and dense while ageing. It releases a nice fragrance of underwood and nuts and has hazelnutty, citrusy and grassy aroma.
Red wines (Valencay, Arbois)
White wines (Sancerre, Jurancon Sec)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team