From the high limestone plateau of upper Poitou, where goats have been milked since Neolithic times, Chabichou du Poitou is said to have come by its current name after Charles Martel defeated the Arabs in the 8th-century Battle of Poitiers.
Some Arab goat herds stayed in the area, and so the cheese became known as cheblis (’goat’ in Arabic), and then chabichou thereafter (although it also sounds suspiciously ike Sean Connery trying to pronounce cabécou, the goat cheese from Rocamadour).
Chabichou du Poitou has a blond crust and tender interior and is sold as frais (after two weeks), demi-sec (four weeks), sec (six weeks), or très sec (eight weeks), getting stronger and goatier with age.
AOP status awarded in 1990.
Image by Grammarstickler en