Description
From the Sancerre region, crottin is covered with a thin slightly bloomy white and blue natural rind. The paste is firm and can be brittle after prolonged aging. The aroma and the taste have are very characteristic of a fine goat fine cheese. Crottin is wildly appreciated and remains the favorite snack of the Sancerre winemakers. It can be eaten smooth (young) or very dry (aged) and is found as an ingredient in many regional recipes. It goes perfectly with white Sancerre, Pouilly, or Sauvignon Blanc.
Located in the Centre-Val de Loire, Fromagerie Pascal Jacquin et Fils has specialized in making and aging the region’s traditional and exemplary goat’s milk cheeses since 1947. This fairy tale region is a land known for its majestic castles, wildlife, fishing, Sauvignon and Chenin Blanc-rich vineyards, and, of course, goat’s milk delicacies.
Fromagerie Jacquin is currently managed by two generations of the Jacquin family. Working on the manufacturing side is Pascal and his brother Christian. Pascal’s son, Romain, handles the sales department. Their cheeses are based on centuries-old recipes and production knowledge passed down throughout generations in the Loire Valley. Their expertise is in hand-ladled molding and traditional affinage. Fresh milk is collected daily within a 30-mile radius of Fromagerie Jacquin from fifty local farms whose average herd is about 150 goats. All of the cheeses made for the US market use the same milk, recipe, and craft as used for the French market, but are pasteurized to appease governmental regulations.