Made in the Poitou, Berry and Perigord regions of France Chabichou du Poitou is an AOC fermier or farmstead cheese produced from goat’s milk. The cheese is mainly produced by farmers or cheese retailers in its area and many of the cheeses are sold only locally. These regions have been long renowned for their high quality goat cheese production. Goats were first introduced to the area with the arrival of the Saracens in the eighth century together with their goats and their recipes for goat's cheeses. Fortunately for us, both the goats and the cheese knowledge remained after the invaders were forced to leave. Chabichou du Poitou is made in both raw and pasteurized milk versions, although it is only the pasteurized version that is allowed to be sold in the United States. The cheese is usually released at a minimum age of 2 weeks. Some are matured beyond this and enjoyed is enjoyed at five to six weeks. Cheeses are shaped like a small cylinder and have a wrinkled natural rind, sometimes dotted with the occasional gray patch, a result of the geotricum mold. Chabichou de Poitou is similar to its neighboring cheeses, Le Chevrot or Crottin de Chavignol. The interior texture is dense, yet velvety at the center when young, with a fresh, clean, and mildly sweet ‘goaty' tang. With age the cheese develops a chalky or flinty texture with more piquant goat-like flavors and nuttiness.