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.