A cheese carryingboth an AOC and a PDO, Poitou chabichou was mentioned for the first time in 1872. Its name is the equivalent of the famous cabecou, which comes from the Occitan language. To be awarded the quality label, this whole-milk cheese must be produced in Haut-Poitou, that is to say, south of Vienne, in Deux-Sèvres and north of Charente. Moreover, the goat that produces the milk must be farmed in Poitou.
A small cheese made from goat's milk, with a white, soft centre and a natural rind, Poitou chabichou is ideally eaten between April and August, after maturing for at least 10 to 20 days. Its goatyaroma goes perfectly with white wine, particularly white vin de pays made from Sauvignon. At its ripest, it is delicious with red wine as an aperitif or with a pineau des Charentes.