Chabichou du Poitou( AOP) 法國夏比丘山羊乳酪(素)

口感層次：整個乳酪都可以吃。外皮質地結實，具有鹹香與洋蔥般的刺激感。雪白色的內芯，含水量高，質地柔軟細膩入口即化，奶香濃郁，有酸、鹹、甜等多重的味道，具有蘑菇、堅果、花香和烤羊排般的濃香。特殊的口感與豐富的層次是法國人乳酪板不可缺少的主角。

賞味方式：放室溫30分鐘，切開直接配法國長棍麵包或蘇打餅乾就是美味。乳酪板(cheese board)可以選擇沙拉、白葡萄或西洋梨一起品嚐。熱食料理入菜也非常適合，例如:烤節瓜、義大利麵或披薩都是不錯的美食，搭配不甜的香檳酒、白葡萄酒、粉紅酒、或是富含果香的紅葡萄酒，風味更是絕美!

保存方法：由於含水量高，4度冷藏保存，注意保溼和防潮。尤其是開封後，要用保鮮膜或防油紙包妥放在保鮮盒中，避免冰箱內其他食物解凍水的污染，而降低口感風味或腐壞。

The legend of this cheese dates as far back to the 8th century when the Saracens arrived to the area with goats and goat cheeses. In fact, its name is derived from the Arabic word chebi, meaning a young goat. They are manufactured in small cylindrical shapes that are 6cm tall and weigh approximately 6oz.

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.