This is one of the really special goat’s cheeses with dense chalky texture and sharp salty taste. Made in the Loire, it dates back to at least the 8th century when the Saracens left their goats after defeat at the Battle of Poitiers. The name Chabichou comes from ‘cheblis’, the Arabic for goat, so this is goat through and through.
Chabichou has a thin rind with yellow and blue mould and more distinct flavour than other goat’s cheeses.
What with? Chabichou makes a lovely dessert with grapes and honey or you can eat it with a crusty baguette if you fancy a treat for lunch. It’s really too good to be used in salads – or just enjoy it by itself with an elegant Cote du Rhone Mazets de Saint Victor.