Crottin de Chavignol

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Crottin de Chavignol[edit | edit source]

Crottin de Chavignol cheese

Crottin de Chavignol is a type of goat cheese that originates from the village of Chavignol in the Loire Valley, France. It is a small, cylindrical cheese with a distinctive wrinkled rind and a creamy, dense interior. Crottin de Chavignol is known for its strong, nutty flavor and is often enjoyed as a table cheese or used in various culinary preparations.

History[edit | edit source]

The history of Crottin de Chavignol dates back several centuries. It is believed that goat farming and cheese production in the region can be traced back to the Roman era. The cheese gained popularity in the Middle Ages and has since become a staple in French cuisine.

Production[edit | edit source]

Crottin de Chavignol is made from the milk of Alpine goats that graze on the lush pastures of the Loire Valley. The milk is collected and then curdled using traditional methods. The curds are then molded into small cylindrical shapes and left to age for a minimum of 10 days.

During the aging process, the cheese develops its characteristic wrinkled rind and its interior becomes creamy and slightly crumbly. The aging period can vary, with some Crottin de Chavignol cheeses being aged for up to several months, resulting in a more intense flavor.

Culinary Uses[edit | edit source]

Crottin de Chavignol is a versatile cheese that can be enjoyed in various ways. It can be served on a cheese platter alongside fruits, nuts, and bread. Its strong flavor pairs well with a variety of wines, such as Sancerre or Pouilly-Fumé.

The cheese can also be used in cooking. It can be melted on top of salads or used as a filling for savory pastries. Crottin de Chavignol is particularly delicious when paired with honey or figs, creating a perfect balance of sweet and savory flavors.

External Links[edit | edit source]

References[edit | edit source]


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Contributors: Prab R. Tumpati, MD