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Chabichou du Poitou

Name of Group of Producers

Qualisud

15 avenue de Bayonne
40500 SAINT SEVER
Tel: (33 5) 58.06.15.21
Fax: (33 5) 58.75.13.36

Unpressed soft white goat's milk cheese with a fine rind; in the shape of a small truncated cone known as a 'bonde' (bung or plug) about 6 cm high and weighing an average of 120 grams; 45% milk fat.

Geographical area: limestone area of Haut-Poitou (Upper Poitou), in the Vienne, Deux-Sèvres and Charente départements.

Name comes from the Arabic word 'chebli' meaning goat. This cheese was made by the Saracens who remained after the Moors' defeat in 732 but were relegated to a hill near thecityof Poitiers. Under the designation 'Chabichou' is is mentioned in Charles de Cherge's 1782 travel guide Guide du voyageur à Poitiers. It is a sign of recognition of Poitou and its praises were sung in a sonnet by Emile Bergerat in 1910 and a 1914 song.

Slightly renneted whole goat's milk congealed by lactic coagulation. The fresh curd, whether or not allowed to drip first, is placed in a perforated truncated cone-shaped mould, allowed to drip for between 18 and 24 hours, salted on the surface, then allowed to dry a further 24 to 48 hours. Ripening for at least 10 days at 10-12xC at between 80 and 90% relative humidity.