Cheese in Poitou-Charentes is a tradition. The region produces two thirds of the French goat cheese production and accounts for one third of the total number of goats in France.
In this still very traditional region you can find round, square or pyramidal cheese. Be it fresh or creamy it is always awesome. These jewels of the Poitou-Charentes gastronomy are renowned throughout France for their authentic character.
Poitou-Charentes being a region where many goats are raised, the typical local cheese is obviously made with goat milk. A famous example of traditional cheese in this region is the Chabichou.
The Chabichou cheese is one of the first cheeses ever produced in France. Its quality has been controlled and certified since 1990 and thus this cheese benefits from an AOC (Appellation d’Origine Contrôlée) that is a distinctive label proving its authenticity, outstanding taste and the know-how of the producers.
This white-coloured French cheese is very creamy, soft and pretty dry. Its powerful flavour and taste can be supplemented with a glass of fine wine from the Charente department for example.
Top Tip! Poitou-Charentes wines are obviously ideal to accompany a local Poitou-Charentes cheese.
- The fresh goat cheese is even nicer if accompanied with Sauvignon or Gamay du Haut Poitou wines.
- Refined goat cheeses are more appreciated whilst sipping a red Saumur wine.
- The dry goat cheese is at its best with white Pineau des Charentes. Learn more about Poitou-Charentes wines.
Other famous cheeses produced in Poitou-Charentes (in the Deux-Sevres area) are the Mothais, Bûche du Poitou and Chabi cheeses. Their names originate from the places they are produced in.
If some French regions have wine routes, Poitou-Charentes have a Route du Chabichou et des fromages de chèvre, meaning 'goat cheese and Chabichou route', an excellent way to discover the region’s culinary wealth.
Other cheeses exist, notably some made with cow's milk but they are pretty rare since most of the milk produced in Poitou-Charentes is dedicated to producing the famous Echiré butter.