Chabis is a

French French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), ...

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

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 Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay ...

. It features a "croûte fleurie" coating of soft white mould reminiscent of such better known cheeses as

Camembert Camembert ( , , ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look, taste and texture to brie cheese, albe ...

. Originating in the

Nouvelle-Aquitaine Nouvelle-Aquitaine () is the largest Regions of France, administrative region in France by area, spanning the west and southwest of Metropolitan France. The region was created in 2014 by the merging of Aquitaine, Limousin, and 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.

Herbs Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnish (food), garnishing food, for medicinal purposes, or for fragrances. Culinary use typi ...

and

spices In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...

are frequently added to the cheese for taste.

References

French cheeses Goat's-milk cheeses {{France-cheese-stub

See also

References