Chabichou du Poitou production can be either fermier (made on farms), co-operative or industrial. The first is considered as being the best.

Tasting Chabichou: Good to eat young (3 weeks), ripe (6 weeks) or more dry (2 months), Chabichou has a rich goaty flavor. When mature, the cheese is dense and smooth with a disctinct layer next to the rind.