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Crottin de Chavignol - Fermented Food
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Crottin de Chavignol

description Crottin de Chavignol Overview

Crottin de Chavignol is a small French goat cheese originating from the village of Chavignol in the Loire Valley. Made from raw or pasteurized goat's milk, the cheese is typically sold at various stages of aging, from young and moist to mature, dry, and crumbly. Its flavor intensifies and becomes more robust as it matures, developing earthy and nutty notes. It received French Appellation d'Origine Contrôlée (AOC) status in 1976 and later a European Protected Designation of Origin (PDO), protecting its regional methods and name.

help Crottin de Chavignol FAQ

Where does Crottin de Chavignol cheese originate?

Crottin de Chavignol is a small French goat's milk cheese that originates from the village of Chavignol in the Loire Valley. It is widely considered to be one of the most classic and celebrated goat cheeses (chèvres) in all of France.

What protected status does Crottin de Chavignol hold?

Crottin de Chavignol has been recognized with an Appellation d'Origine Contrôlée (AOC) status since 1976, which was later upgraded to an AOP (Protected Designation of Origin). This ensures that only cheese produced in the specific Sancerre region of the Loire Valley using traditional goat milk can legally bear the name.

How does the flavor of Crottin de Chavignol change as it ages?

When young, Crottin de Chavignol has a soft, moist texture and a mild, slightly tangy, and nutty flavor. As it ages, the rind hardens, develops blue or grey mold, and the interior becomes dry and crumbly, while the flavor intensifies into a sharp, earthy profile.

What is the traditional way to eat an aged Crottin de Chavignol?

When fully aged and hard, Crottin de Chavignol is often sliced in half and baked or warmed in the oven. It is traditionally served over a green salad made with frisée or endive, frequently accompanied by crusty bread and a glass of local Sancerre wine.

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