Crottin de Chavignol A.O.C.
Region: Centre Val de Loire
Made by: Fromagerie Pasdeloup
Milk Treatment: Raw
Coagulant: Animal Rennet
Equally delicious as a very young cheese, semi-mature or aged over several months, this goat’s cheese has put the tiny village of Chavignol on the foodie map.
Characteristics: depending on its maturity, it can be light and floral, mushroomy and rich or nutty. Its appearance moves from ivory to blue to a hard brown rind.
Best with: bake for ten minutes and serve with a mustard vinaigrette and green leaves.