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Guide to cheeses

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What you need to know...

Goat cheese from Poitou, with a fine texture, firm to breakable following its affinage. Its light conic shape and truncated bottom ensures the cheese develops an active bluish flora in the beginning of its affinage. Its taste, discreet but very typical caprine, is characterized by sometimes hazelnut flavored nuances. Chabichou particularly should be eaten at ambient temperature, ideally accompanied by a dry white whine from Anjou.