Chabichou - not too shabby either!
The last time I mentioned this cheese was when I blogged the 2007 "Tour de Fromage", stage 18. Since then we've actually been able to bring some in to Australia. The picture in my 2007 post shows the cheese nude - unwrapped and the unique texture that develops on its' rind. The picture above is the packaged version ready for reatil or foodservice.
The AOC (granted in 1990) version of this cheese is made from raw Goats milk. A small, almost conical shaped (The shape is known as a "Bonde"in French which translates to "bung") cheese that can be fresh, or matured is delicate and slightly sweet. The rind, depending on affinage can vary from soft and downy to rustic. Chabichou is made all year round
Chabichou du Poitou, is only produced in specific regions. In the case of this cheese, it is made in the Poitou-Charentes region.
Chabichou is made all year round