|This article does not cite any sources. (September 2012) (Learn how and when to remove this template message)|
Originating in the 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.
|This cheese-related article is a stub. You can help Wikipedia by expanding it.|