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  • The Crottin de Chavignol x2
  • The Crottin de Chavignol x2
  • The Crottin de Chavignol x2
9.90 €

2x60g
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9.9

The Crottin de Chavignol x2

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.

Maturation


1 week

Profile and character :

Lait cru de chèvre
Intensity
1 2 3

soft pâte

Tasting Advice :

This small hard cheese is kept chilled between 4° and 8°c. It can be eaten hot or cold in a salad or on a slice of bread, a true delight. Accompany with a white or red Sancerre wine.

Region Centre
Sancerre blanc
Pain viennois


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