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French goat's milk cheese made in the Poitou region, south of the Loire valley. Cured dried, this cheese is molded in a cylinder shape and allowed to age for a month or two as a thin white, rough rind becomes yellowed and blue with mold. When served young (3 to 4 weeks of age), the cheese has a fresh, distinctive goat cheese flavor. As it ages and dries, the cheese becomes smooth and dense, providing a rich and somewhat sweet tasting flavor with a salty overtone. Produced as a farmhouse and a factory cheese, chabichou is typically available as a Chabichou du Poitou or a Chabichou Chablis.