The cheese comes in the shape of a truncated cylinder called "bonde", approximately 6 cm in height and 5 to 6 cm in diameter. After 10 days of the maturing process, Chabichou contains a minimum 45% fat and comes coated with a thin layer of grey-blue islets.

Upon ageing, Chabichou develops a characteristic, edible wrinkled rind dotted with occasional grey patches. Cut the cheese and it reveals a firm, creamy “bright white” interior but not before unwinding a thin buttery layer. Even though it smells typically “goaty”, the flavours are sweet with a bit of salty and tangy edge at the end. As the cheese ages, it becomes savoury, piquant and nutty. Balance the flavours of the cheese with light white wine,
champagne, and pilsner beer.

Goat's Milk, France