The origin of goat's milk cheese production in the region can be traced back to the year 732 when the Sarracen army was defeated near Poitier and Arabic goat herders remained in the region.
Chabichou du Poitou is first mentioned in 1732 in a local writing.
The cheese has a rich goaty flavour, slightly acidic and salty on the finish.
Ideal for the end of the meal but also very good as an aperitif paired with one of the local wines.
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