Chabichou du Poitou

Raw goat's milk
Fat: 18%
From New Aquitaine region (Charente, Deux-Sèvres, Vienne)

Upon ageing, Chabichou develops a characteristic, edible wrinkled rind dotted with occasional grey patches. Cut the cheese and it reveals a firm, creamy “bright white” interior but not before unwinding a thin buttery layer. Even though it smells typically “goaty”, the flavours are sweet with a bit of salty and tangy edge at the end. As the cheese ages, it becomes savoury, piquant and nutty. Balance the flavours of the cheese with dry white wine such as Sancerre, Pouilly-Fuissé or Bourgogne, Pinot noir or blanc or syrupy white wine.