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.
Profile and character :
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.
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A traditional goat cheese log
Sainte-Maure de Touraine in unlike any other cheese. Beneath the ash-covered rind lies a firm white paste delicately harbouring light goaty aromas and subtle notes of hazelnut – it is quite simply irresistible. Exclusively produced in the barren lands of the Touraine region, Saint-Maure is renowned for its cylindrical log shape. A rye straw runs through the centre to hold the fragile cheese together during production. Once drained and salted the Sainte-Maure is left to age in a fresh and humid room for 2 weeks to allow all the flavours to fully develop. A recipe dates back to the XIII century when the Moors occupied SW France until defeated by the Frankish Knights led by Charles Poitel in Poitiers. This victory became the symbolic beginning of the Muslim expansion in Europe. The Sainte-Maure is perhaps a vestige of the Saracen presence in the region.