Made with pure goat's milk, Chabichou du Poitou has the specific shape of a small truncated cone, called "bonde" by analogy with the piece of wood that was used to seal the barrels. In this small cheese with a white rind, sometimes tinged with gray islets, and a slightly salty flavor, all the taste of Poitevin's know-how and terroir is hidden. It has a white, dry, compact and almost crumbly texture, with an elegant and persistent flavor, typical of the type.
Legend traces the origin of the word "Chabichou" back to the eighth century, following the defeat of the Arab armies rejected by Charles Martel in Poitiers. When the Saracens left the area in 732, the goats that accompanied the troops remained in their place, thus exploiting the quality pastures offered to them by the host land to give a rich and abundant milk from which this unrivaled cheese is born.
Cited for the first time in a text of 1732, the Chabichou du Poitou is listed from the following century in the Glossary of the poitevin patois, before joining the great in the Great Dictionary of Littré.