Named for the village it was created in, Crottin de Chavignol is quite possibly the most famous of all the goat cheeses made in the Loire Valley. The small cylinders are creamy, mild and spreadable when young. As they age, they dry out little by little, the texture inside becomes chalkier and a natural rind develops. At any age, these are excellent with dry white wines and Rhone varietals.
Cheese 101: 'Crottin' translates to 'little dropping'. Un petit sense of humor on the farm that day.
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