Frebch cheese – Crottin de Chavignol
Crottin de Chavignol is probably the most famous cheese of the Loire Valley. It has been produced since the 16th century in the village of Chavignol, near Sancerre, where good white wine is made. Chavignol has a natural rind that ranges from pale ivory to almost black. Crottin de Chavignol is made exclusively from whole goat’s milk; moulded; then taken out of moulds after 12-24 hours, salted, dried and ripened for at least ten days. The cheese can be eaten at various stages of the maturing process. Crottin de Chavignol after 8 days has a stong nutty taste, and after 4 months has turned into a richer cheese. Crottin de Chavignol is the basic ingredient of a chevre (goat) salad. It is also good as a starter. This is an important cheese on a cheeseboard.
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