Chabichou du Poitou AOP

Chabichou du Poitou’s flavour ranges from mild to more robust.
Every cheese is a discovery, whether fresh, semi-dry, dry or very dry. With its subtle taste and its smooth, soft and melting texture when young or only slightly mature, it crumbles in the mouth, joined by more robust flavours following a long period of maturation. Across the aroma wheel, it even goes so far as some dried fruit notes. That’s the magic of maturation!

Numerous very strict checks have to be completed before this little cheese can be elevated to the official rank of Chabichou du Poitou AOP. These quality checks relate to the composition (fat content, dry extract etc.), bacteriological quality, and of course, organoleptic quality of Chabichou du Poitou.
And in order to get even closer to perfection, the cheese’s external appearance, body, cross-section and flavour are also impartially graded by the ENILIA-ENSMIC sensory analysis laboratory in Surgères.

Checks are overseen by a committee of manufacturing professionals, experts and consumer representatives. The number of checks performed is determined by the number of cheeses sold over a twelve-month period: three annual checks for producers making fewer than 20,000 units a year, six for those selling more than 20,000 units.

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Le Père Bafien
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VIEW RECIPE
Tomato melba with goat’s cheese chantilly cream