CROTTIN DE CHAVIGNOL Aoc,an edible...................dung!
CROTTIN de CHAVIGNOL AOC is a small cylindrical cheese of the Loire valley made from raw goat's milk with 45% fat content.It was first produced since the 16th century in a small village of Cher department in the Centre region of France named Chavignol,close to Sancerre,a town famous for its white wines.Produced with traditional methods according to the Aoc criteria,it has to be made in the area around Chavignol.
Its etymology is uncertain:the name may come from a small oil lamp (crot) or more certainly from the"horse droppings" in French crottin,because when this cheese matures and becomes brown,it..................dung.
Curdling is made with natural rennet,then manually moulded,taken out of the mould 24 hours after,salted,a delicate step and ripened at least 10 days in a ripening cellar.
The Crottin is one of the rare cheeses that can be eaten at various levels of maturation.It has a goaty and nutty flavor.As the cheese matures,the taste increases ,the compact dough becomes crumbly and the white mould on the rind starts turning blue.After several months of maturation,the very hard rind becomes brown,sometimes black with a a strong flavor.
As I never eat goat cheeses but to please some buddies,I suggest as wine pairing:a Loire WHITE!! wine such a Sancerre,or a Valençay and for the fans of red,a red Valençay.
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