Description
Crottin de Chavignol PDO Cheese
About Crottin de Chavignol PDO
Crottin de Chavignol is a small but perfectly formed goat’s cheese from the Loire Valley in France. It comes from the tiny village of Chavignol, right in the heart of Sancerre wine country, and is one of those cheeses that proves you really don’t need to be enormous to have plenty of character.
Goat’s cheese has been made in this part of France for generations. The rolling hills, chalky soils and relatively gentle climate are well suited to goats, and the area has become famous for producing some of France’s best-known goat’s cheeses.
What makes Crottin particularly interesting is how much it changes as it matures. Young, it’s fresh, creamy and citrusy. Give it time and it becomes firmer, drier and much more concentrated in flavour. I think it’s fascinating to taste the cheese at different stages and see just how much difference a few weeks can make.
Protected by PDO Tradition
Crottin de Chavignol has been protected by PDO status since 1996, which means its production is tied to a defined area around Chavignol and must follow strict rules governing how the cheese is made.
It’s an important protection for a cheese whose identity is so closely linked to its home. You can’t simply make a little goat’s cheese somewhere else in France and call it Crottin de Chavignol.
Crottin de Chavignol PDO – Jen’s Tasting Notes
This is a cheese that really demonstrates what maturation can do.
When it’s young, Crottin de Chavignol is soft and delicate, with a pale centre and a fresh, lactic flavour. I get lots of citrus, yoghurt and grassy notes, with that lovely clean tang you expect from a good goat’s cheese.
As it matures, everything begins to change. The rind develops, sometimes becoming wrinkled or taking on blue-grey moulds, while the cheese itself becomes firmer and the flavours much more concentrated. The fresh citrus starts to mellow and I begin to pick up nuttier, earthier and sometimes slightly floral flavours.
Leave it longer still and it becomes noticeably drier and firmer, with a much more intense flavour. It’s a brilliant reminder that cheese isn’t a finished product when it leaves the dairy — it carries on changing.
And because they’re only little, there’s absolutely no reason not to eat a whole one…
How to Serve and Pair Crottin de Chavignol
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: What grows together goes together, and you really can’t argue with Crottin de Chavignol and Sancerre. The Sauvignon Blanc’s acidity, citrus and mineral notes work beautifully with the cheese.
- Something a little different: If you prefer red wine, try a light Loire Pinot Noir. Keep it fruity and relatively low in tannin so the wine doesn’t overwhelm the cheese.
- On the plate: Fresh figs, grapes or pears bring just enough sweetness to balance that lovely goat’s milk tang.
- In the kitchen: I love baking a whole Crottin until it’s warm and just beginning to soften, then serving it with roasted butternut squash. Simple but absolutely delicious.
Jen’s note: There’s a bit of confusion about where the name Crottin comes from, and one explanation isn’t terribly appetising! “Crottin” can mean dung in French, and some say the name comes from the cheese’s little round shape, particularly as it dries and hardens with age. Another explanation links it to “crot”, a small oil lamp once used in the local wine cellars. I’m rather hoping it’s the lamp.
Buying Crottin de Chavignol PDO
- Brand or Producer: P. Jacquin & Fils
- Product name: Crottin de Chavignol PDO
- Milk: Goat
- Country: France
- Region: Chavignol
- Strength: Medium
- Vegetarian: No
- Suitable for pregnancy: No
- Allergens: MILK
Sizes and Prices
- Sold as a whole little cheese (approx. 80g), £3.95
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet, mould cultures.
