{"id":23852,"date":"2015-09-21T17:10:55","date_gmt":"2015-09-21T21:10:55","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=23852"},"modified":"2022-05-11T06:04:48","modified_gmt":"2022-05-11T10:04:48","slug":"shaking-chevre-chabichou-du-poitou-sainte-maure-de-touraine","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shaking-chevre-chabichou-du-poitou-sainte-maure-de-touraine\/","title":{"rendered":"Shaking Up Ch\u00e8vre: Chabichou du Poitou & Sainte-Maure de Touraine"},"content":{"rendered":"
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Welcome to<\/em> Shaking Up Ch\u00e8vre<\/strong>, a six-part collaboration between<\/em> Goat Cheeses of France<\/a>\u2014the official US campaign for spreading the word on the tasty goodness of French ch\u00e8vre\u2014<\/em> culture<\/strong>, and some amazing food bloggers. Our mission? To hand down tips and tricks on how to cook with and pair French goat\u2019s milk cheeses! In this post, renowned cheese writer Tenaya Darlington a.k.a. Madame Fromage<\/a> spends some quality time with Chabichou du Poitou and Sainte-Maure de Touraine. Missed Thursday’s post on Le Chevrot & Ch\u00e8vre d\u2019Argental? Take a look-see.<\/a><\/em><\/p>\n

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Purrrr.<\/em> That was my first response when a box of French goat cheeses arrived on my rowhouse stoop in Philadelphia. A pair of them, like a bride and groom. Soft, delicate. The scent of the French countryside was still detectable on their rinds.<\/p>\n

Yes, this post is going to get romantic. If you\u2019re eating lunch at your desk, you may want to close the door. You see, I have spent the last week with this pair in a little threesome\u2014picnicking, drinking cocktails on the sofa, making eyes at each other over breakfast, sneaking into the kitchen at night for love bites. It\u2019s not often that such perfectly ripe goat cheeses appear in one\u2019s life.<\/p>\n

And so Chabichou du Poitou and Sainte-Maure de Touraine seduced me. Utterly.<\/p>\n

\"GCoF_MdmFro_1\"<\/a><\/center>Chabichou (pronounced like shabby<\/em> shoe) hit the wet bar right away. The bottle of Chartreuse<\/a> was in her hands before we were properly introduced. No surprise. Chabichou is one of France\u2019s oldest and most honorable cheeses\u2014allegedly developed by the Saracens in the 8th century A.D. It seemed fitting, then, that she reached for Chartreuse, a historically French liqueur created by Carthusian monks. With its many wild herbs, it\u2019s a perfect match for goat cheese, especially in an afternoon sipper.<\/p>\n

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Chartreuse Cocktails for Chabichou<\/a><\/h2>\n

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Genever<\/a>, a precursor to gin, has malty notes\u2014perfect for underscoring the nutty, yeasty flavors in Chabichou.<\/em><\/p>\n

Ingredients<\/h3>\n