Crottin de Chavignol 
Crottin de Chavignol is a small cylindrical goat cheese from the Loire Valley and the claim to fame of the village of Chavignol. It tastes subtle and slightly nutty, and it is sold at three stages of ripening, from a white rind and compact paste to a crumbly one with bluish mould.
Key Facts
| Country of Origin | France |
| Specific Origin | Sancerre region |
| Protection | PDO (1996), AOC (1976) |
| Milk Type | Goat's milk |
| Milk Treatment | Unpasteurized |
| Rind | Natural, white or blue |
| Texture | Firm, smooth |
| Flavor | Light goat to walnut and hazelnut |
| Aroma | Light goat to mushroom and forest undergrowth |
| Colors | White, ivory |
| Forms | Small |
| Age | At least 10 days |
| Also Known As | Crottin Du Chavignol, Crottin |
What is Crottin de Chavignol Cheese?
Crottin de Chavignol comes from the Loire Valley, and it is what the village of Chavignol is known for. The village has only two hundred inhabitants. Small cylindrical goat cheeses have been made in the area since the 16th century, though the oldest surviving written record dates to 1829, when a tax inspector put down the name and a few brief details.
The origin of the name is not settled. One account traces it to crot, a small lamp of burned clay that resembles the mould used to prepare the cheese. Another points to crotte, the French word for an animal dropping, because old Crottin gets harder and browner.
An AOC seal protects the cheese, which is still produced with traditional methods. A cheese labelled Crottin de Chavignol has to come from the area around Chavignol and meet the stringent AOC production criteria.
The flavour is subtle and slightly nutty. Young, as Chavignol jeune, the dough is solid and compact and the rind is white. Ripened into Chavignol bleuté, the taste turns stronger and the rind hardens. At full maturity, as Chavignol affiné, the dough becomes crumbly and the mould on the rind takes on a bluish colour. All three stages are marketed and eaten.
The classic dish is baked Crottin de Chavignol on a green salad, usually served as a starter, and it is said to go well with a Sancerre wine from the same region. The cheese also turns up cold as one element of a cheese board.
How Does Crottin de Chavignol Cheese Compare?
The most relevant cheeses to compare Crottin de Chavignol against.
