It is often eaten clothed in fine herbs when fresh from the cheese vat. Crottin … A mild, fresh goats' milk cheese with lemony flavor notes and a nutty finish. This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants. Protected by the AOC Seal, Crottin de Chavignol is produced today with traditional methods. As the cheese ripens and the mold on the rind matures it develops a much richer flavor. Montchevre® and the brands and logos shown herein are registered or common law trademarks used by Saputo Cheese USA Inc. The cheese is marketed and eaten at all three stages of maturity.. It is produced from raw milk of the alpine goats which can be easily recognized by their brown thick coats. In its youth (Chavignol jeune), its dough is solid and compact, and its rind is white. As the rind develops, it will take on a rather unique rippled appearance. Crottin de Chavignol is the most famous goat cheese of the many varieties produced in the Loire Valley. A classic dish is baked Crottin de Chavignol on a green salad. https://en.wikipedia.org/w/index.php?title=Crottin_de_Chavignol&oldid=947088999, French products with protected designation of origin, Cheeses with designation of origin protected in the European Union, Short description is different from Wikidata, Creative Commons Attribution-ShareAlike License, This page was last edited on 24 March 2020, at 06:54. Possibly most famous cheese of the Loire Valley, Crottin de Chavignol has been produced since the 16th century in and around the village of Chavignol. Fresh Crottin. Crottin de Chavignol is subtle and slightly nutty. It is one of those rarest cheeses that can be eaten at various stages of its maturity. The blue doesn't mean that the cheese is bad but that a more complex flavor has developed. Another explanation is that old Crottin gets harder and browner and tends to look like dung, the French word for an animal dropping being crotte. The young cheese has a subtle nutty flavor that shows off the quality of the goats milk. Crottin is a fresh pasteurized goat's milk cheese made by Andante Dairy in California, United States. The milk naturally coagulates, is slowly drained and carefully blended with high quality ingredients to ensure rich and smooth texture and delicious flavors. If a cheese is labelled "Crottin de Chavignol", it has to be from the area around Chavignol, and it has to meet the stringent AOC production criteria. Crottin is an aged goat cheese based on the traditional French 3-ounce disc. Crottin Goat Cheese Montchevre ® Crottins cheeses are made with high quality milk, with full respect for traditional French cheese making techniques.  This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants. Very soft, almost fluffy texture with taste of fresh milk . The milk naturally coagulates, is slowly drained and carefully blended with high quality ingredients to ensure rich and smooth texture and delicious flavors. It is aged for two to four weeks, when young it is pleasant and simple. Crottin de Chavignol cheese originates from the Loire, Chavignol in France. Montchevre® Crottins cheeses are made with high quality milk, with full respect for traditional French cheese making techniques. As it ripens (Chavignol bleuté), it takes on a stronger flavour and develops a harder rind. The dish is said to go well with a Sancerre wine from its home region. Our soft-ripened Crottin begins with fresh, local goat milk and is then aged for 8-12 days so that it develops a bloomy, wrinkled rind. Crottin de Chavignol is the most famous goat cheese of the many varieties produced in the Loire Valley. It has a dense, slightly chalky texture surrounded by a soft, creamy layer. The small cylindrical goat cheese from the area around Chavignol has been produced since the 16th century, but the earliest extant written record dates from 1829 when its name and brief details of the cheese were recorded by a tax inspector.. Serve on a cheeseboard alongside other fresh and aged ... Where to Buy. The etymology is dubious: the word "Crot" described a small oil lamp made from burned clay, which resembles the mould used to prepare the cheese. A young goat cheese with a special culture giving it a unique taste. With full maturity (Chavignol affiné), the dough becomes crumbly and the mould on the rind matures into a bluish colour. The fully-aged cheese has a marble-like texture while the taste is tangy and pleasant with a long and nutty finish. Incorporate these 3.5oz cheeses into your favorite recipes, or use them to build the perfect cheese board! We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19). Click Here to read our message to our community.  Although commonly served as a baked starter, Chavignol is also often found cold as a component element of a cheese board selection. Crottin de Chavignol cheese is a goat's milk cheese which is made from unpasteurized or pasteurized milk. Go for the goat. Crottin de Chavignol is a small cheese made of goats milk. As it ripens it becomes crumbly and the rind becomes a bluish color. © 2020 Saputo Cheese USA Inc. All rights reserved.
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