Colleen and I ate a lot of goat’s-milk cheese while we were in New York, and one of our favorites was Chabichou du Poitou. We picked it up at Murray’s and enjoyed it in the nearby park where we staged our outdoor cheese photo shoot. Remember, this was Pride weekend, so a cheese photo shoot was likely the least unusual sighting in New York that day.

A relatively young cheese (aged six weeks), Chabichou must be made from pasteurized milk to be imported to the United States, and I can’t say the pasteurization detracted from its taste. Though it had the typically goaty smell, the paste wasn’t too goaty. Instead, it was firm and chalky with notes of flowers and grass. Chabichou is AOC-protected, which guarantees that the cheese you by with this name will have come from the Poitou region of France. It’s a good cheese to seek out if you don’t think you like goat cheese – its clean flavor may convert you!

Of course, wines from nearby Loire Valley would make an excellent match for Chabichou. Artisanal recommends Pouilly-Fume, Sancerre, Muscadet and Sauvignon Blanc. The more the cheese matures, however, the more likely it would pair well with a red wine.

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