Maturation: minimum 4 weeks
Cheese Type: Uncooked, Unpressed cheese, soft cheese with natural rind
Known since the XVIth century, the name Crottin has two origin stories. 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 Crottin de chèvre 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.
Store in the fridge and consume within a few days.
Red wines (Cotes du Rhone, Pinot Noir)
White wines (Sauvignon, Fume Blanc, Sancerre)
Sparkling wines (Champagne)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team