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crottin de chavignol
$0
$56
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Crottin de Chavignol - The Set of Two
This pasteurized version of the Crottin de Chavignol should be consumed hard. It has a bluish rind with a glossy texture when young. It is a little slaty and the balance of sourness, sweetness, and the smell of milk enhance the taste. When aged, the smell is strong with a meaty texture and a robust flavor with a rough and hard rind which should be removed by grating. Hot crottin on salad with wine vinegar makes a good appetizer. Pairs well with a "Sancerre" white wine.
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Crottin de Chavignol
Real Crottin de Chavignol must be made of raw milk, though the pasteurized imitation Crottin Champcol is regularly offered the more recognizable name, which literally translates as turd. Looking like little charcoal briquettes, Crottin ages into fossilized, crusty rounds that develop a blanket of dark blue mold. Rustic, tangy, and piquant, your mouth will water for hours. Sancerre or other Sauvignon Blancs are the ticket for any picnic.
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French Goat Cheese Crottin De Chavignol 2.1 oz
Texture: Fresh from the cheese vat, it is often eaten clothed in fine herbs and at this stage in the maturing process it has a creamy texture. After about six weeks the smell is stronger and its pate has become dry and brittle and has a firmer texture. Taste: Fresh, it has a creamy, nutty taste. Later on in the maturing process it acquires a pronounced flavor. As the cheese continues to mature, the robust taste increases, but is never sour.
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A pasteurized version of the famed Crottin de Chavignol. This versatile nugget of goat's milk cheese can be found young or aged. Either way, you get a cheese with a dense goat's milk flavor and a nutty finish. We love it grilled quickly and added as a topping to our favorite salad.
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So many uses for this versatile goat's milk cheese. As close as you are going to get to an "AOC crottin de Chavignol" in the U.S. Pascal Jacquin put a lot of effort in this cheese so that it can be enjoyed from young for salads and crostini to old for grating. Crottin de Champcol is made in the Loire around Sancerre and Berry and is named for the tiny village of Champcol. Crottin in French means horse or mule dung. Not a particularly appetizing description but nonetheless a rich and flavorful cheese...
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From the same region that produces the lovely Sancerre wine comes this fabulous goat cheese, perhaps the most famous of the region. A small, round-shaped cheese, Crottin de Chavignol has been produced since the 16th century in the tiny village of Chavignol. Serve it warm over toast or salad with pine nuts for an incredible, very much Loire Valley inspired appetizer.
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Possibly most famous cheese of the Loire Valley, Crottin de Chavignol has been produced since the 16th century in and around the village of Chavignol. This cheese can be eaten at various stages of the maturity process. The flavor is subtle and slightly nutty. As the cheese ripens and the mold on the rind matures it develops a much richer flavor. Crottin de Chavignol is often used in salads and as an integral part of a cheeseboard.
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(US)
