Talk:Chabichou

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WikiProject class rating[edit]

This article was automatically assessed because at least one article was rated and this bot brought all the other ratings up to at least that level. BetacommandBot 02:41, 27 August 2007 (UTC)[reply]

Pressurized[edit]

What does this mean?

"It is quickly but slightly pressurized: less than 100 microliters per liter of milk."

How much pressure is that equivalent to? Is "pressurized" a bad translation of some French term?

With zero citations in the section, it's impossible to know.

MrDemeanour (talk) 16:36, 17 August 2022 (UTC)[reply]

Poitou[edit]

Is all Chabichou Chabichou de Poitou? The article switches freely between "Chabichou" and "Chabichou de Poitou" with gestures to AOC.

If all Chabichou is Chabichou de Poitou, then that should be stated in the lede; and the article title should be changed.

MrDemeanour (talk) 16:40, 17 August 2022 (UTC)[reply]

Chabichou could be a general term, and it was, before appellations existed (see my next comment), but there doesn't seem to be any "chabichou" currently produced under that name that isn't labelled "chabichou du Poitou". There are many regional names for goat's cheese in France, most of them related, deriving ultimately from Latin capra as this one does. Andrew Dalby 10:08, 25 March 2023 (UTC)[reply]

Source[edit]

Our article currently says Since 1782, Chabichou du Poitou has been mentioned in the French "Guide du voyageur à Poitiers et aux environs". That's a real source, but the available 3rd edition was published in 1872: either a typo here, or one of those little slips that are normal in publicity about historic foods. The author writes a nice preface to his 3rd edition and seems to suggest that his 1st edition was 1867. Anyway, there really is a mention of chabichou, without the name du Poitou, in the 1872 edition. p. 170. Andrew Dalby 10:08, 25 March 2023 (UTC)[reply]