Crottin de Chavignol
£5.50
Cost per individual cheese.
MILK
Unpasteurised goat’s milk
RENNET
Traditional
TEXTURE
Crumbly and smooth
REGION
Cosne sur Loire, Bourgogne, Nievre
WHAT IT TASTES LIKE: Piquant, nutty, mushroomy and goaty paste with a nice salty balance.
WHERE IT COMES FROM: A true farmhouse cheese, Crottin has been made in Chavignol – a village with only 200 inhabitants – and the surrounding area since the 16th century. Our Crottin de Chavignol is made by Emmanuel and Margueritte Melet on their farm near the Loire Valley town of Cosne sur Loire, just a few miles from Chavignol itself. When fresh, Crottin is soft, lactic and crumbly but later becomes harder, stronger and chewier with a robust, creamy, nutty flavour. Some people think that the name comes from the French word for dung – crottin – because the cheese goes hard and brown as it ages. Goes well with the local Sancerre wines.
