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.

Chabichou du Poitou

Brie de Melun is said to be the ancestor of all Brie's which originated in the region of northern France known as Seine-et-Marne. It was granted an AOC protection in 1980 that requires that the cheese be manufactured under strict guidelines for supreme quality.

Brie de Melun is produced from either whole or skimmed, raw milk of cows grazing in the valleys of Seine et Marne and some departments of Aube and Yonne. It is semi-soft cheese inoculated with a Penicillium mold and aged in a cellar for at least 4-5 weeks. If the cheese is left to ripen for a longer period, say several months then it matures to a Brie Noir. Since, Brie de Melun is coagulated with lactic acid as opposed to animal rennet it is a vegetarian cheese.

It is an aromatic cheese with slightly musty and straw-like smells floating the air. Over-ripening the Brie can result in an unpleasant odor from bacteria that are used to ripen the mould. The texture is semi-soft and the rind slightly dry. As the cheese matures to a Brie Noir, the rind turns darker and crumbly. In addition, the pate is drier and darker and the flavour stronger to taste. The usual flavours are strongly lactic and slightly salty finished by soft, barnyard, sour notes. Brie de Melun is used to prepare regional dishes like croûte au brie. It pairs well with Gaillac and wines from Burgundy or the Rhone Valley.

Brie de Melun

Bleu des Causses is a French blue cheese made from raw milk of Montbeliarde and Aubrac breeds of cow. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979.
Traditionally, the cheese was made from a mixture of sheep's milk mixed either with cow's or goat's milk. But according to French cheese laws, the cheese came to be made exclusively from cow's milk.
Bleu des Causses has a high fat content of 45% and is matured for at least seventy days. However, the cheese can also be matured for up to six months in Gorges du Tarn's natural limestone caves to develop a full and fine flavour.
The cheese is similar to Blue d'Auvergne in many ways, despite Bleu des Causses having a noticeably firmer, creamier texture and spicy flavours. Bleu des Causses produced in winter and summer slightly differ in texture and flavour. Cheeses made in winter are light in colour than their summer equals. The winter produce also tends to be slightly drier.
A taste of the Bleu des Causses will proffer a blend of rich milkiness amidst the peppery and spicy notes of the blue mould. The summer produce bring out their unique grassy and clover flavours. It pairs excellently with sweet white wine and dessert wines such as Sauternes or Mulderbosch Late Harvest Sauvignon Blanc.

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