You are here:
Home 
Food Articles Cheeses Chabichou du Poitou Cheese
Food Articles Cheeses Chabichou du Poitou Cheese
Recipes
| Chabichou du Poitou Cheese |
 |
 |
 |
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
|
For professionals and serious amateurs
If you are looking for a structured culinary education, with a certificate of completion, we invite you to visit our other website
Chef Eric uses his expertise as a Chef and as an instructor to teach you French cuisine.