Chabi / 200g / Goat/Raw/Animal Rennet / Soft natural  / Poitou / 25% fat / Its paste is fine, it somewhat melts in mouth. Milky, buttery and lactic when young. It ages tremendously well, its paste tightens, its flavours deepen, it becomes nuttier with notes of undergrowth and somewhat spicy after a minute in mouth.
 
Our Chabi is inspired by one of its cousins Chabichou du Poitou. It is double its size though with a generous 200g when young. The name Chabi would come from "Chebli", the name given in Arabic to the goat. It would have remained in use locally after the defeat of the Saracens at Poitiers in 732. Chabi has the shape of a small truncated cone, It is often called a “Bonde” by analogy with the large wooden cork used to seal wine barrels.
 
Have it young with some walnut kernels and a thin drizzle of honey or aged with thinly sliced dried apricots or quince cheese.
 
It goes well with a Sauvignon blanc.