Nos régions ont du talent
Nos régions ont du talent Crottin de Chavignol
What it is
Crottin de Chavignol is a small, cylindrical goat cheese from the Loire Valley in France. It is typically aged for a minimum of three weeks, during which time its rind develops a bloomy white mold that can turn greyish-blue as it matures. The interior paste starts firm and chalky when young, gradually becoming softer, creamier, and more pungent with age. Its distinctive shape and rich flavor make it a recognizable cheese.
How people cook with it
This versatile cheese can be enjoyed in many ways, both cooked and uncooked.
- Melted on toast
- In salads
- On cheese boards
- Baked in pastry
When young, Crottin de Chavignol is firm and can be sliced or crumbled. It is excellent served at room temperature on a cheese board, perhaps with a drizzle of honey or a dollop of fig jam. As it ages, it softens and becomes more spreadable, making it ideal for melting. Try baking it whole in a small pastry shell or slicing it and placing it on top of a warm salad. The cheese develops a wonderful nuttiness when heated, making it a delightful addition to many dishes.
How it differs from similar foods
Compared to larger, aged goat cheeses, Crottin de Chavignol's small size means it ages relatively quickly, developing a more concentrated flavor and a creamier texture in a shorter period. Its distinct rind also contributes to its unique taste profile.
Who it is for
Home cooks and cheese enthusiasts appreciate its authentic French character.
How to keep the rest
To store leftover Crottin de Chavignol, wrap it tightly in cheese paper or parchment paper. Place it in the warmest part of your refrigerator, usually the vegetable crisper. It is best consumed within a week or two of opening to enjoy its optimal flavor and texture.