Chabis
Encyclopedia
Chabis is a French
cheese
with a delicate flavour and a texture that becomes firmer as it matures.
Chabis is a soft cheese produced without heating or pressing, using goat's milk. It features a “croûte fleurie“ coating of soft white mould reminiscent of such better known cheeses as Camembert
.
Originating in the Poitou-Charentes
region of western France, the cheese is formed in small discs each of approximately 100 g . Both farm-produced and factory-manufactured versions exist.
The best time of year for Chabis is between April and August, though it can be enjoyed through from March until December. Ideally the cheese should be left to ripen for about twenty days following manufacture.
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
with a delicate flavour and a texture that becomes firmer as it matures.
Chabis is a soft cheese produced without heating or pressing, using goat's milk. It features a “croûte fleurie“ coating of soft white mould reminiscent of such better known cheeses as Camembert
Camembert
Camembert is a commune in the Orne department in north-western France.It is most famous as the place where camembert cheese originated.Camembert has been called "The largest small village in France." This is because the area of the commune itself is out of proportion to the center of the village...
.
Originating in the Poitou-Charentes
Poitou-Charentes
Poitou-Charentes is an administrative region in central western France comprising four departments: Charente, Charente-Maritime, Deux-Sèvres and Vienne. The regional capital is Poitiers.-Politics:The regional council is composed of 56 members...
region of western France, the cheese is formed in small discs each of approximately 100 g . Both farm-produced and factory-manufactured versions exist.
The best time of year for Chabis is between April and August, though it can be enjoyed through from March until December. Ideally the cheese should be left to ripen for about twenty days following manufacture.