Leave a comment

Chabichou du Poitou

chabichou 1

Been on a French kick of late… today’s feature is a tiny little stub of a “brainy rind”  goat cheese in production in the Poitou-Charentes since at least the  8th century and a protected origin cheese since 1990.
“Brainy rind” is the result of using Geotrichum Candidum on the surface of the cheese.  Geotrichum is the usual culprit in the surface rot you see develop on past-due peaches. Writer and cheese expert Laura Werlin explains how geotrichum is a good thing on cheese:

Surface-ripened cheeses sometimes share the white mold of soft-ripened cheeses, but they look more wrinkly and have what I call a “brainy” rind. This is caused by a yeast-like fungus called geotrichum, which imparts a mushroomy, sometimes goaty flavor. These are almost exclusively goat cheeses, like the Loire cheese selles-sur-cher, the Italian cheese La Tur, as well as several varieties made by the Vermont Butter and Cheese Creamery: Bonne Bouche, Bijou and Coupole. They’re usually small, no more than four to six ounces. They’re usually cylindrical, sometimes pyramid-shaped. Sometimes they’re a little creamy at the center, sometimes chalky. If you don’t wrap them but leave them out in the refrigerator or even a cool cupboard, they’ll dry out and you can grate them. Often their rinds have a coral color; sometimes they have a vegetable ash that makes them look grayish. To some they might look like a scary science experiment they’d never ingest. But to those of us in the know, they’re delicious.”


Chabichou is quintessentially goat. And in this ~6 weeks aged form is a dense, dry, chalky paste with a vigorously goaty flavor. The rind as well is dry and firm, especially when several weeks old as was this example. The older and drier the more it seems to resemble the chalky soils of the region of Poitou between Paris and Bordeaux. Younger versions hold more moisture to the point of being -almost- spreadable.

chabichou 2

Pair with a French chardonnay (not oaky), Sancerre or sauvignon blanc.

Cheese: Chabichou du Poitou


Where: France

Milk Type: goat(pasteurized)

Texture: soft

Rind: surface-ripened “brainy” rind

Shape: ~6oz cylinder/cone

Tasting notes: sweet, acidic, salty. Goat to be sure.




What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff


The blog


Walk and Bike in France. www.icietlanature.com


"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: