Maturation: minimum 4 weeks
Cheese Type: Uncooked, Unpressed cheese, soft cheese with natural rind
Known since the XVIth century, Crottin de Chavignol has two different stories about its name. The first version is that ‘Crottin’ is derived from the word ‘crot’ which means ‘hole’ in Berrichon dialect. Crot was a small oil lamp made with burned clay that looked like the mould used to prepare the cheese.
The other explanation is that older ‘Crottin’ cheese gets harder and browner and tends to look like dung. The French word for an animal dropping being ‘Crotte’.
The texture of AOP Crottin de Chavignol is dry, firm, and breakable but the cheese is melting when you have it in the mouth. It is really herbal, nutty, farmy and goatty. Crumbled on the top of a beetroot salad for a perfect lunch.
Red wines (Cotes du Rhone, Bourgogne)
White wines (Sauvignon Blanc, Sancerre)
Sparkling wines (Champagne)
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Your Cheese Club Team
4 reviews for Crottin de Chavignol
Love its small size 😛
Driscoll ck –
A bit of lack of character
Jenny Shen –
great to snack on!
Badet (verified owner) –
My daughter s favorite. Very good goat cheese
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