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The Chabichou du Poitou

Chabichou du Poitou is one of the great goat cheeses of the Poitou region’s culinary heritage. Recognizable by its small truncated cone shape, known as a “bonde,” it is made exclusively from raw, whole goat’s milk. It has held AOC status since 1990 and AOP status since 1996.

Its production area primarily covers parts of the Deux-Sèvres and Vienne departments, as well as a few municipalities in northern Charente, which explains its connection to the Charente region.

History and Origin

The history of Chabichou is shrouded in a famous legend. This legend traces its origins to the 8th century, following the Battle of Poitiers, and the arrival of goats brought by Arab settlers. The INAO notes, however, that goat farming was already present in Poitou well before this period.

The cheese is first mentioned in written records dating back to 1732. In the 19th century, the term “chabichou” gradually became associated with the Poitou region, and its reputation grew.

In the 20th century, goat production became organized around farms and dairies. Recognition as an AOC in 1990, followed by AOP status in 1996, officially protected the name and the traditional know-how.

Characteristics

Chabichou du Poitou is a soft cheese with a natural rind, made from raw, whole goat’s milk. Its truncated cone shape is its most distinctive visual feature.

The goats used are primarily of the Alpine, Saanen, and Poitevine breeds, or crosses thereof. Their diet consists mainly of forage, grains, alfalfa, clover, and other legumes, most of which come from the appellation’s designated area.

The production process requires special care: the milk is lightly rennet-set, the curd is gently molded into a specific shape, and the cheese is then drained, turned, salted, and aged. Approximately 1 to 1.3 liters of milk are needed to make one Chabichou.

Tasting

When young, Chabichou has a soft, smooth, and milky texture, with a pleasant, fresh goat-cheese flavor. As it matures, its texture becomes firmer and its goat-cheese flavor intensifies. Notes of dried fruit and hazelnut may also develop.

It is traditionally enjoyed:

  • at the end of a meal, on a cheese platter;
  • as an appetizer;
  • on a slice of country bread;
  • with nuts or dried fruit;
  • paired with a Pineau des Charentes for a particularly regional pairing.

Varieties

Chabichou du Poitou AOP is not officially classified as a family of cheeses distinguished by aging, but its character changes significantly over time.

You can enjoy it:

  • young: mild, fresh, lactic, and creamy;
  • medium-aged: more aromatic and balanced;
  • more mature: drier texture, more pronounced goat-milk character, and a lingering finish.

This diversity allows you to choose the cheese based on when you plan to enjoy it and the accompaniment you’re looking for.

Where can you find this specialty?

Chabichou du Poitou is particularly noteworthy for the Angoulême region, as the AOP geographical area includes several towns in northern Charente. Angoulême itself, however, is not located in the heart of the production zone.

To buy it around Angoulême, check out:

  • cheese shops and dairy stores offering AOP cheeses from Nouvelle-Aquitaine;
  • markets and shops selling local products;
  • farmers located in or near the AOP area;
  • retail outlets that clearly display the Chabichou du Poitou AOP logo.

The official industry association currently lists 6 farm producers and 6 dairy-cheese makers among the operators featured on its website.

To avoid any confusion with a simple chabichou-style goat cheese, be sure to look for the designation “Chabichou du Poitou AOP.”

When is it available?

Chabichou du Poitou is available year-round, as its production is organized around specialized farms and cheese dairies.

Its flavor, however, varies depending on its stage of aging: a young cheese will be milder and creamier, while a more mature cheese will have more character.

Conclusion

With its barrel-shaped form, raw goat’s milk, and flavor that becomes progressively more pronounced as it ages, Chabichou du Poitou perfectly embodies the cheese-making expertise of the Haut-Poitou region.

Its presence in northern Charente also gives it a special place in the culinary heritage of the Angoulême area. Paired with country bread, a few walnuts, and a glass of Pineau des Charentes, it offers a tasting experience deeply rooted in the region’s flavors.