CROTTIN DE CHAVIGNOL

Le Chavignol is a cheese whose name remains attached to a village, a region, and a specific history of production. A Crottin de Chavignol from a farm does not begin in the cellar, but as close as possible to the milk and the producer's gesture. This origin is evident in the paste, in the rind, in the way the cheese ages without losing its shape.

The aging of Crottin de Chavignol requires little effort and a lot of attention. Young, the cheese retains a soft, fresh, slightly lactic, almost melting paste. More aged, the crottin becomes drier, firmer, sometimes a bit crumbly, with a sharper goat flavor. The taste then gains in length, but must remain fine, without excess, with a proper expression of the milk and the material.

This goat cheese evolves over time. That's what makes Chavignol interesting: the same cheese, different states, different pleasures, from the freshest to the most pronounced. The Crottin de Chavignol AOP remains a cheese of character, but held in balance. Its protected designation of origin also recalls the requirement of a specific setting, area, and expertise.

Crottin de Chavignol is easily shared as an appetizer, on a platter, or at the end of a meal. It also finds its place with a salad. Crottin de Chavignol pairs perfectly with a white Sancerre wine, whose freshness complements this local cheese just as well as an aperitif as it does during a meal.