A subtle blend of hazelnut and wild mushroom aromas
Covered by a natural white flora, the Crottin de Chavignol is made into a cylindrical shape on average 4cm in diameter - no bigger than a piece of candy, but incredibly tasty. The Crèmerie Royale’s Crottin de Chavignol is aged until semi-firm with a white paste that melts in the mouth to reveal a light goaty aroma with a hint of hazelnut and wild mushrooms. These flavours come from the heart of the Sancerre region in the village of Chavignol where the cheese is produced. The very first Crottins were made by winegrowers who left the goats to graze on the grass growing between the rocks in the vineyards, allowing these small cheeses to be produced. The name “Crottin” is derived from the word “crot” meaning “hole”. This is also the name given to the place where women washed linen on the riverside. The clay, which bordered these “crots”, was used to make the cheese molds to strain the whey. So “crot” gave birth to the word “crottin”, the content taking the name of the container. The Crèmerie Royale’s Crottin de Chavignol is PDO-designated, certifying that the cheese is produced in a specific geographical zone around Chavignol and that 80% of the goats’ feed – fresh grass, oats and barley – are also produced in the same region.
A unique taste and history
The Crèmerie Royale’s Reblochon has a soft saffron coloured rind enveloping a generously velvety heart. The texture is so soft and smooth that it caresses the palate. The unique flavours of the Reblochon de Savoie have a faint reminder of hazelnuts and mountain flowers. We advise you try this cheese with a slice of farmhouse bread or nut loaf – a pure delight!
Reblochon is also a historical cheese whose name derives from the term “reblocher”, meaning “twice milked”. In the XIV century, a farmers’ tax contribution were based on their milk production. During the tax inspection the craftier farmers did not completely milk the cows – this was only done once the inspectors had left. This raw, full cream and untaxed milk was made into cheese for the farmers’ personal consumption. Today Reblochon is an essential element of French gastronomy and is AOC-designated (controlled designation of origin). The cheese is made in the Savoie fruit fields according to traditional Savoyard methods and matured in the caves carved out of the mountainside. During the 3-week aging period in these caves, the Reblochon is regularly rubbed and turned with permanent care and attention to produce this most unique of cheeses.