Zesty and grassy with a deep mineral flavor, Chabichou Du Poitou builds on an eighth-century cheesemaking technique to create a modern marvel. Goats graze among the lush vegetation of the cheese’s native Poitou, just south of the Loire in France, and the flavors of the terroir shine through. Made from pasteurized goat’s milk, Chabichou is easily recognized by its characteristic cylinder shape and delicately wrinkled rind. Try it with a glass of Sancerre and a bowl of Rustic Bakery Crisps.  It also pairs well with any honey.

After winning AOP name protection in 1996, this cheese can only be manufactured in certain regions of France—specifically, Poitou-Charentes, Berry, and Perigord.

AOP is short for the French “appellation d’origine protégée,” translating to “controlled designation of origin.”