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Crottin De Chavignol 60g

Name: Crottin De Chavignol 60g
SKU: CRO2
Price: 5.50 EUR
Availability: InStock

About This Cheese

Crottin de Chavignol is subtle, slightly earthy and nutty. The texture is crumbly and the mould on the rind matures into a bluish colour. Great on a cheese board and/or once a little older and on the firmer side, shaved onto a salad.

€5.50

Story

Crottin de Cavignol is a unique goat cheese that can be eaten and enjoyed throughout its stages of maturity. At a couple of weeks old, the crottin hasn’t developed a complexity of flavour and the rind is a faint fuzz of white mould. A couple of weeks later the cheese is covered in a downy white Penicillium rind and a speckle of blue mould has appeared on it. Inside, the paste remains white but the flavour has become more robust and complex. By two months the downy rind is covered in blue mould. As the cheese ages it dries further and the mould dies off, leaving a bluey-black rind. The paste protected by this hard exterior remains white and firm but the flavour is deeper, still sweet but a little sharp.

Producer

This fermier (farmhouse) goat’s cheese is made from raw milk in the Loire, not far from the celebrated wine-village of Sancerre. Dubois-Boulay are one of the three or four family owned affineurs dealing exclusively in Crottin de Chavignol. The production area for the cheese stretches from Sancerre to Berrichonne in Champagne, although the AOC states that all affinage must take place within a strictly delimited AOC area. For this reason, there is a preponderance of producers but few affineurs. Dubois-Boulay alone deal with over 200 different cheesemakers. Although the AOC permits the use of frozen curds, a measure designed to ensure year-round availability of goat’s cheese, the use of frozen curds is forbidden in cheeses labelled fermier.