Description
Crottin is emblematic of the Loire Valley region. Its wavy rind, its dense, melting center, and its pure, clean goat's cheese flavor make it the largest of the small cheeses.
The Crottin d'Antan is the equivalent of the Crottin de Chavignol and is an exceptionally rich and flavorful traditional French cheese from the Loire Valley. Excellent on its own, or over fresh greens.
The name of Crottin de Chavignol cheese is attached to that of the hamlet of Chavignol in the town of Sancerre in Berry. The habit of leaving cheeses to age for the end of the season causes them to become brown and dry, hence dung.
Crottin de Chavignol cheese is a small, round puck that weighs around 60 grams. It is dry-aged in a cool, ventilated cellar for a minimum of 10 days.
The Crottin d'Antan is the equivalent of the Crottin de Chavignol and is an exceptionally rich and flavorful traditional French cheese from the Loire Valley. Excellent on its own, or over fresh greens.
The name of Crottin de Chavignol cheese is attached to that of the hamlet of Chavignol in the town of Sancerre in Berry. The habit of leaving cheeses to age for the end of the season causes them to become brown and dry, hence dung.
Crottin de Chavignol cheese is a small, round puck that weighs around 60 grams. It is dry-aged in a cool, ventilated cellar for a minimum of 10 days.