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Weight: 150
Maturation: 10-20 days
Cheese Type: Soft cheese with natural rind
It is after the defeat of the Arabs after the Battle of Poitiers in 732, Chabichou was created. Indeed, many of the arabic people settled there with their family and goat herds and made this cheese called, at first, ‘Chebli’ which means goat in Arabic. It will become chabichou later. This AOC cheese is a semi soft goat with a cylindrical shape as a bonde and it is aged between 10 to 20 days. It has a smooth texture and when it aged it become firmer and stronger in taste. I recommend to eat it when it has the light hazelnutty flavours, with a light goat taste if you don’t like to strong animal notes. If you are more adventurous, wait for a few more weeks and you will obtained a buttery, goaty cheese with an aromatic and grassy bouquet.
Wine Pairing:
Red wines (Beaujolais, Pinot Noir)
White wines (Chenin Blanc)
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