Crottin de Chavignol fermier
Crottin de Chavignol fermier
These small pieces of goat cheese would probably some of the most interesting as there is so many ways to eat them !
Some slice them on top of pizza, others eat them oven-baked on a piece of bread with honey and rosemary along with a salad, I also know many who just love them just like that as a desert !
Crottins de Chavignol are a fairly old French tradition and made 100% with Alpine goats and raw milk. The word crottin comes from the mould from which Crottins de Chavignol used to be produced.
These Crottins de Chavignol were matured for a few weeks until it got this blue/gray mushroom growing on it called Penicillium Album, that will enhance its nutty and mushroomy flavor !
When less matured, it’s delicate, goaty and lactic, and melts wonderfully!
Our Crottins de Chavignol are produced by the Dubois-Boulay family in Chavignol, and have a delicious taste.
ORIGIN
Haute-Savoie, France
DAYS OF MATURATION
4 weeks
MILK TYPE (RAW/PASTEURIZED)
Raw Goat's Milk 🐐
TYPE
Washed-Rind, Pressed, Uncooked
TEXTURE
Silky
AROMA
milky, mild gamy, long after-taste
RECIPE
Chevrotin cassolette with wild garlic, Chevrotin tuiles
PAIRING SUGGESTIONS
Cotes du Rhone, Bandol, Savoie
Produced with raw goat’s milk.
All products including this one are subject to availability and could be replaced by another product of similar category.
Imported from France.
