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Food Articles Cheeses Chabichou du Poitou Cheese
| Chabichou du Poitou Cheese |
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Chabichou Fabrication ProcessTo fabricate the Chabichou cheese, rennet and lactic bacteria are added to the goat's milk to form the curd. The cheese is hand-moulded in a mould that has the distinctive shape of a small truncated cone. It is unmoulded, salted and let to age for a minimum of 10 days. It is sometimes left to age for two to four weeks on chestnut or plane tree leaves.Chabichou Inside Out
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