Crottin de Chavignol is a

goat cheese Goat cheese, or chèvre ( or ; from French language, French ''fromage de chèvre'' 'goat cheese'), is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world w ...

produced in the Loire Valley. This

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants.

History

The small cylindrical goat cheese from the area around Chavignol has been produced since the 16th century, but the earliest extant written record dates from 1829 when its name and brief details of the cheese were recorded by a tax inspector. The etymology is dubious: the word ''crot'' described a small oil lamp made from burned clay, which resembles the mould used to prepare the cheese. Another explanation is that old Crottin gets harder and browner and tends to look like dung, the French word for an animal dropping being ''crotte''.

Quality control

Protected by the AOC Seal, Crottin de Chavignol is produced today with traditional methods. If a cheese is labelled "Crottin de Chavignol", it has to be from the area around Chavignol, and it has to meet the stringent AOC production criteria.

Flavour and age

Crottin de Chavignol is subtle and slightly nutty. In its youth (''Chavignol jeune''), its dough is solid and compact, and its rind is white. As it ripens (''Chavignol bleuté''), it takes on a stronger flavour and develops a harder rind. With full maturity (''Chavignol affiné''), the dough becomes crumbly and the mould on the rind matures into a bluish colour. The cheese is marketed and eaten at all three stages of maturity.

Recipes

A classic dish is baked Crottin de Chavignol on a green salad. The dish is said to go well with a

Sancerre Sancerre () is a medieval hilltop town (ville) and commune in the Cher department, France overlooking the river Loire. It is noted for its wine. History Located in the area of Gaul settled by the powerful Celtic (Gaule Celtique) tribe, the Bitu ...

wine from its home region.Wine recommendation o
cheese-France
website. Although commonly served as a baked starter, Chavignol is also often found cold as a component element of a cheese board selection.

References

External links