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Cheese from France, Haut-Poitou
Raw whole goat milk is seeded with whey or lactic cultures, matured, set with a little rennet at 25 °C or less and left to curdle for at least 16 hours until the curd reaches pH 4.6. The curd is ladled into perforated truncated-cone moulds, drained for at least 18 hours, salted and dried, then ripened at least 10 days while Geotrichum and moulds form a thin skin.
| Raw whole goat milk | Stored on the farm no more than 48 hours in refrigerated tanks[chab-am2020] |
| Starter culture | Fresh or frozen whey from the dairy, commercial lactic ferments or the group's own starters; bacteria, yeast and mould cultures are also allowed[chab-am2020][chab-cdc2018] |
| Rennet (520 mg chymosin per litre)At most 8 mL per 100 L of milk | [chab-am2020] |
| Salt (applied to the surface, or in saturated brine) | [chab-am2020][chab-sum1996] |
| Starter | whey from the dairy, commercial lactic ferments or the group's own starters |
Total time across the recorded steps: 13 days
What changes: Raw goat milk waits in a chilled farm tank for up to two days
The milk may stay no more than 48 hours in refrigerated tanks on the farm. It must be raw goat milk; heat treatment is not allowed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole goat milk is seeded with whey or lactic cultures, matured, set with a little rennet at 25 °C or less and left to curdle for at least 16 hours until the curd reaches pH 4.6. The curd is ladled into perforated truncated-cone moulds, drained for at least 18 hours, salted and dried, then ripened at least 10 days while Geotrichum and moulds form a thin skin. Made in 9 steps over 13 days. The longest step, ripen, takes at least 10 days (European Commission 2020) and runs at at least 8 °C (European Commission 2020).
| Main step | at least 10 daysSet[chab-am2020] | Ripen |
|---|---|---|
| Temperature | at least 8 °CSet[chab-am2020] | Ripen |
| Acidity | pH up to 4.6Set[chab-am2020] | Curdle slowly |
Its bonde shape comes from a fixed perforated mould that controls draining, and the specification sets a long lactic set of at least 16 hours at 25 °C or less with very little rennet.
The milk is raw. The specification limits farm storage to 48 hours in refrigerated tanks and requires a very acid curd (pH 4.6 or lower) before moulding.
Every number is labelled with how it is known. How this atlas is made
The 1996 summary records the name 'Chabichou' in a 1782 Poitiers travel guide; AOC status came in 1990. The French specification says the phylloxera crisis from 1876 turned local farmers from vines to livestock and that the goat herds of Deux-Sèvres and Vienne then grew. From the early twentieth century, it says, dairy cooperatives that had collected cow milk began to collect goat milk too.
