Le Crottin de Chavignol, the best goat cheese.
Originally from the Sancerres region, it is at its best in the spring, when the goats return to pasture.
The name of Crottin de Chavignol cheese is attached to that of the hamlet of Chavignol in the town of Sancerre in Berry. The habit of leaving cheeses to age for the end of the season causes them to become brown and dry, hence dung. Although the name Crottin de Chavignol cheese is inappropriate when it comes to young or semi-aged cheeses, it has been retained for the designation of origin.
The breeding of goats has been part of the tradition of the Sancerre country since the 16th century. The size of the Crottin de Chavignol cheese is linked to its history, the milk produced by the goats not making it possible to make large cheeses.
AOP since 1976, Crottin de Chavignol cheese takes the form of a small round disc and weighs around 60 grams. It is dry-aged in a cool, ventilated cellar for two weeks.
How to taste it:
The Crottin de Chavignol will naturally find its place on your cheese platter and it will also lend itself well to cooking.
Wine Pairing:
Crottin de Chavignol goes perfectly with a white Sancerre.
