A real taste of Provence on your plate
This small raw goat milk cheese dates back to the 14th century and is also known as ‘le picauoudou’, a name that sings out the sounds of the Provence region. It is a cheese that has retained all its authenticity. It is a combination of the Mediterranean climate and the Alpine breed of goats that produces the best milk for the Picodon. It has a moist, melt-in-the-mouth texture with a hint of hazelnut. The rind is soft and bloomy.
Profile and character :
We recommend keeping between 4 and 8°C. Allow to reach room temperature so this exceptional cheese can express all of its subtle flavours
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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.