This cylindrical shaped cheese is our take on the Chabichou du Poitou or  Chabis – a fundamental cheese to that region. This cheese is a larger cheese than the Crottin which some people might be more familiar with.

Photo of Jessie cheese

The cheese is named after the goat, Jessy-Joy, who gave us our first experience of kidding and the start of milk production.  We took the more common spelling of the shortened version of the name Jessica.

Jessy the Goat

The shape of these cheeses cause the cheese to have a stronger, slightly more acidic flavour than the Bûche and a more crumbly texture.


The Jessie won a silver medal at the 2017 Royal Queensland Food & Wine Show (Ekka).