Many artisanal cheeses are produced only in specific regions to ensure quality and standardization. Here in this case, Chabichou du Poitou is manufactured on a small area in the Poitou, Berry and Perigord regions of France. Made with whole fresh goat’s milk, the cheese won Appellation d'Origine Contrôlée (AOC) in 1990 guaranteeing the authenticity of the produce. The cheese is produce only by a few farmsteads or cheese retailers and is sold locally. The cheese comes in the shape of a truncated cylinder called "bonde", approximately 6 cm in height and 5 to 6 cm in diameter. After 10 days of maturing process, Chabichou contains a minimum 45% fat and comes coated with a thin layer of grey-blue islets. If the cheese is made by a farmstead, it is naturally allowed to develop the mould, whereas Penicillium is inserted into the cheese if made by a dairy. The cheese is sold at a minimum maturing age of 2 weeks but may be matured for five to six weeks to acquire an intense aroma and flavour. Upon ageing, Chabichou develops a characteristic, edible wrinkled rind dotted with occasional gray patches. Cut the cheese and it reveals a firm, creamy “bright white” interior but not before unwinding a thin buttery layer. Even though it smells typically “goaty”, the flavours are sweet with a bit of salty and tangy edge at the end. As the cheese ages, it becomes savory,piquant and nutty. Balance the flavours of the cheese with light white wine, champagne, and pilsner beer.