Chabichou du Poitou

1. History

The legend of Chabichou du Poitou dates back to the 8th century, following the defeat of the Saracens at Poitiers in 732 by Charles Martel. The goats abandoned by the Arab troops adapted to the quality pastures of Poitou, giving birth to this emblematic cheese. The name "Chabichou" is believed to derive from the Arabic word "chebli" meaning "goat". Although goat domestication in the region predates Roman colonization, it was the expansion of Arab herds that marked the development of this cheesemaking tradition. Production significantly developed after the phylloxera crisis in 1876, which devastated vineyards and favored goat farming.

2. Physical characteristics

Chabichou du Poitou presents itself in the distinctive form of a small truncated cone called "bonde", referencing the wooden stoppers that once sealed wine barrels. This raw and whole goat's milk cheese features a fine ivory crust forming small wrinkles, sometimes tinged with blue-grey spots. Its reduced weight and size make it an ideal cheese for individual tasting. The texture varies according to aging: fresh and creamy initially, it becomes progressively drier over time.

3. Taste profile

Chabichou du Poitou offers a characteristic slightly salty flavor, revealing all the craftsmanship and terroir of Poitou. Fresh and moist during initial aging, the cheese develops a more pronounced goat flavor as it matures. Aromatic intensity increases with aging duration, transitioning from a delicate profile to more assertive and complex notes. This cheese embodies the essence of the limestone terroir of Haut Poitou through its distinctive gustatory characteristics.

4. Production zone and period

Chabichou du Poitou production is strictly regulated by the AOP geographical area, corresponding to the limestone Haut Poitou, a goat farming region since ancient times. The Vienne region constitutes the historical heart of this production. The specifications that came into force in 2021 emphasize raw milk and feed autonomy for farms. Production involves several hundred producers and around fifteen manufacturers, maintaining significant local economic activity.

5. Certification

Chabichou du Poitou has benefited from Protected Designation of Origin (PDO/AOP) status since 1996 and Controlled Designation of Origin (AOC) since 1990. These certifications guarantee that milk production, cheese making, and aging are carried out within the defined geographical area. The term "Chabichou" became so popular by 1897 that it became a symbol of recognition for the Poitou region. This official recognition protects the authenticity and quality of this traditional cheese.