Appearance: A small, short cone (6cm high), it is covered with a fine rind that is usually white and sometimes has bluish, grey patches.
Type of cheese: It is soft but firm and becomes slightly crumbly when very mature.
Taste and flavour: It has a mild and creamy taste that becomes stronger with maturity.
Production: The curd is made from fresh, full fat goat’s milk then it is put into a specific type of mould, inlaid with the initials ‘CdP’ to represent its name. The cheese is then removed from the mould before salting.
Maturation period: 10 days.
Description / History / Origin
The production area of this cheese is limited to Haut-Poitou, Deux-Sevres, Vienne and North of the Charente. The word ‘Chabi’ comes from ‘Chebli’ which is Arabic for goat. This name has remained in use since the defeat of the Saracens in Poitiers in 732.
More information
This cheese is best eaten after a meal or cut into small slices with a glass of wine such a Pineau des Charentes.
Map of France
1990
