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Crottin de Chavignol is found a stone throw from Sancerre in the Upper Loire Valley. It is produced from whole goat milk and has a natural rind which ranges from pale ivory to almost black.
Crottin can be eaten at various stages of the maturity process. It has a creamy, nutty taste. After about six weeks, while its smells starts gettings stronger, its pate becomes dry and brittle. Moreover, a hard texture with a pronounced flavour starts to develop. Hereafter, the cheese continues to mature and the robust taste increases, but never get sour. Its rind develops into a rough and hard layer over a period of time.
Crottin de Chavignol will match local white wine appellation such as Sancerre or Pouilly Fume. Enjoy it on a cheese platter or grilled on top of a salad with bacon.
