From the market to your plate
![]() |
All about chabichou du Poitou > From the market to your plate
Buying
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.
![](/media/upload/home/bottom.jpg)
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries