This week we bought a couple of goat's milk cheeses for la Fête du Fromage.
Chabichou du Poitou and Cabécou du Périgord
Pronounced Chabichou (SHAH-bee-shew) and Cabécou (CAB-bey-koo).
Chabichou du Poitou is a soft, unpasteurized goat's milk cheese from the Poitou-Charentes region that gained AOC status in 1990 with the help of Ségolene Royale. (Where have I heard that name before?)
Its small, cylindrical shape is the result of the curds being hand molded during production. The flavor is earthy and goaty and the texture is creamy and smooth near the rind and somewhat chalky in the middle. It's flavor is at its peak after three weeks of aging.
Cabécou du Périgord is a small, disk shaped cheese that is moist and gooey with hints of hazelnut. It is made only with unpasteurized goat's milk from the Périgord region.
Because of its small size, Cabécou matures very quickly and shouldn't be eaten any older than four weeks of aging. It has its own website, in French.
We loved them both but I especially liked the little Cabécou.