| CROTTIN DE CHAVIGNOL |
 Description:
The true Crottin de
Chavignol is produced from the raw milk of an alpine breed of goat easily
recognized by it brown thick coat. This is one of the rare cheeses that can be
eaten at different stages of maturity. for example when the cheese continues to
mature after 6 the rind becomes rough and hard over time.
Texture:
Fresh from the cheese vat, it is
often eaten clothed in fine herbs and at this stage in the maturing process it
has a creamy texture. After about six weeks the smell is stronger and its pate
has become dry and brittle and has a harder texture.
Taste:
Fresh, it has a creamy, nutty taste.
Later on in the maturing process it acquires a pronounced flavour. As the
cheese continues to mature, the robust taste increases, but is never sour.
|
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1976 |
| Weight |
 |
90 g |
| Affinage |
 |
6 weeks (demi-sec) |
| Pate
(dough) |
 |
Pate : Soft |
|
