Chabis blanc ou cendré

1. History

The Chabis blanc or cendré is a goat cheese produced by Fromagerie Blanc, founded over 30 years ago by Johnny Blanc who started with two goats in his family garden. Located in Parthenay, Deux-Sèvres, it fits into the rich cheesemaking tradition of Poitou, historically linked to goat farming. Today, the dairy uses fresh milk from 9 local farms.

2. Physical characteristics

This raw goat's milk cheese weighs about 200 g and has a soft paste with a natural rind, white or gray ashed. Its texture is creamy and melting, with a thin natural crust. It contains 20% fat per total weight.

3. Taste profile

The nose offers undergrowth aromas, while the taste shows subtle caprine notes and a rustic lactic character. The mouthfeel is creamy, with a gentle, slightly acidic persistence. It pairs well with dry white wines like Pouilly-Fumé or Sancerre.

4. Production zone and period

Produced in Nouvelle-Aquitaine, around Parthenay in Deux-Sèvres department (79). Milk is collected daily from local farms. Optimal tasting period runs from March to December, peaking April to August after about 20 days of aging.

5. Certification

The Chabis blanc or cendré has no specific AOC, AOP, or IGP certification. It is crafted artisanally by Fromagerie Blanc, ensuring a high-quality farm product. Production follows local traditions without protected labeling.