Paul Georgelet Chabichou du Poitou

The Chabichou du Poitou is a delicious cheese. Made from unpasteurized goat’s milk, the cheese features an interesting exterior. The rind of the cheese is rigid, but not tough, and shows a wrinkled, grooved exterior with mold blooms interspersed sporadically throughout.

The interior is a different story. The interior is semi-soft with a rather soft center that quickly dries and lends an almost chalky texture to the cheese. The flavor is the most wonderful part of this cheese. Notes of moss, hazelnut, and milk are most noticeable. The cheese is wonderfully lactic and acidic, but not in an overpowering way.

This delicious cheese is best eaten on fresh bread, or delicious crackers. It can also be served with salads for an extra layer of texture and flavor without completely overwhelming the dish. For a wine pairing, this cheese loves being matched with a delicious Sancerre.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.