Crottin de Chavignol

Crottin 02

Crottin de Chavignol is a type of goat cheese produced in the Loire Valley of France. It is named after the village of Chavignol, which is located in the commune of Sancerre in the Cher department. This cheese has been granted Appellation d'Origine Contrôlée (AOC) status since 1976, ensuring its production methods and origin are protected.

History

The production of Crottin de Chavignol dates back to the 16th century. The name "Crottin" is derived from the French word "crot," meaning a small oil lamp, which the cheese resembles in shape. Over the centuries, it has become one of the most famous and beloved goat cheeses in France.

Production

Crottin de Chavignol is made from raw goat's milk. The milk is first curdled and then molded into small, round shapes. The cheese is then aged for varying periods, which can range from a few weeks to several months. The aging process allows the cheese to develop a firm texture and a rich, nutty flavor. The rind of the cheese can vary in color from white to blue, depending on the length of aging.

Characteristics

Crottin de Chavignol has a distinctive, robust flavor that becomes more pronounced with age. When young, the cheese has a creamy texture and a mild, slightly tangy taste. As it matures, it becomes firmer and develops a stronger, more complex flavor profile. The rind also changes, becoming harder and more wrinkled.

Serving Suggestions

Crottin de Chavignol can be enjoyed in various ways. It is often served as part of a cheese platter, paired with wines from the Sancerre region, such as Sauvignon Blanc. It can also be used in cooking, adding depth and richness to dishes like salads, tarts, and gratins.

Related Pages

• Goat cheese
• Loire Valley
• Sancerre
• Appellation d'Origine Contrôlée
• Cher (department)

See Also

• List of French cheeses
• Cheese production
• French cuisine

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