Cheese-France
French Cheese Guide
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Crottin de Chavignol
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Everywhere in the USA with the FreshWave system (UPS or US Postal) Buy now!About Crottin de Chavignol: Crottin de Chavignol is probably the most famous cheese of the Loire Valley. Crottin de Chavignol has been produced since the 16th century in the village of Chavignol, near Sancerre where good white wine is made. Chavignol has a natural rind which ranges from pale ivory to almost black.
Crottin de Chavignol making: Crottin de Chavignol is made exclusively from whole goat's milk; moulded; then taken out of moulds after 12-24 hours, salted, dried and ripened at least ten days.
Tasting Crottin de Chavignol: Crottin de Chavignol can be eaten at various stages of the maturity process. Crottin de Chavignol after 8 days weights 140gr and has a stong nutty taste. After 4 months, the cheese weights only 40gr and has turned into a richer cheese.
Tasting advice: Warm and grilled, Crottin de Chavignol is the basing ingredient of a chevre (goat) salad. It is also good as a starter. This is an important cheese on a cheeseboard.
Crottin de Chavignol and wine: Loire white wine such as Sancerre or Pouilly Fumé. Any Sauvignon Blanc wine (about Chablis with French Wine Guide)
More French Cheeses: Chabichou du Poitou, Valencay
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