Crottin de Chavignol
Crottin de Chavignol [pronounced as crot-an' deu cha-veen-yol] is the most famous goat cheese from the village of Chavignol, France in Loire Valley with protected designation of origin or the AOC Seal. It has been produced since the 16th century with traditional methods, aged through three stages. Its flavor and aroma develops as it matures, refined and perfected by cheese makers. It is one amongst the rare cheeses that can be served in all stages of its maturity.
This artisan cheese is made of fresh raw milk of alpine goats and has a crumbly soft-ripended texture with subtle nutty flavor, produced in a cylindrical shape with rounded edges. As it comes of age, its flavor becomes more robust and pronounced, its exterior becomes a rough hard coat, and its fragrance ranges from the aroma of fresh cream to that of the undergrowths of Autumn.
Type: hard cheese
How to Serve:
- baked and tossed on a green salad, used in varied recipes
- cold in a cheese board selection, dried fruit-cheese tray or berries, ham & cold cuts platter
- warm or grilled as starter
- spread, filled, or topped on sandwiches
Wine pairing: white wine from the same region, Sancerre or Pouilly-Fumé, any Sauvignon blanc
Classic Cheese board with subtle flavor differences: Camembert - Comté - Munster - Reblochon - Crottin de Chavignol
Diverse cheese board with different sizes, color and flavor: Camembert - Crottin de Chavignol - Brie - Munster - Comté - Sainte Maure - Reblochon - Roquefort
Crottin de chavignol is one of the types of cheeses that is pure and original providing a range of nutrients for the daily dairy intake. A hundred gram serving is an excellent source of protein, calcium, vitamin A, vitamins B2 and B9 and essential minerals such as copper, phosphorus and selenium. It contains healthy fats as well and provide beneficial bacteria from its lactic ferments with naturally growing probiotics.
Two to three portions of cheese a day for the normal diet cover the dairy part of the diet supporting bone health, metabolism, satiety, and assisting in the absorption of minerals. Goat's milk also has a relatively low content of lactose compared to cow's milk and so cheese made from goat milk are easier to be digested.
Ingredients: raw goat milk, lactic ferments
Storage: Chiller, keep refrigerated between +2 - +8°C.
Shelf life: 28 days
Toast of Crottin de Chavignol
1 Crottin de Chavignol
2 slices of bread
2 slices Prosciutto Di San Daniele
1 ripe tomato
2 tsp mashed pitted black olives
1 tbsp olive oil
1 pinch herbes de Provence
Pepper in a grinder
Cut the tomato in half horizontally and rub on one side of the bread slices.
Spread the tomato slice and the mashed olives on the bread.
Layer with ham slices.
Lightly scrape the crust of cheese and cut into slices to fit the bread.
Layer over the ham.
Sprinkle with olive oil, pepper, and herbs.
Toast in oven toaster until the cheese turns to brown and melts slightly.
Serve and enjoy!