Crottin de Chavignol cheese is a goat's milk cheese which is made from unpasteurized or pasteurized milk. 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. As the cheese ripens and the mold on the rind matures it develops a much richer flavor. The flavor is subtle and slightly nutty.
Crottin de Chavignol is often used in salads and as an integral part of a cheeseboard. This cheese can be purchased in various stages from young, middle aged to extra aged. Serve with a white Sancerre (or a California Sauvignon Blanc).
If you are a cheese maker you may want to try making this cheese at home. Here is the recipe for making Crottin de Chavignol.
This cheese is found only intermittently in the U.S. You can try asking for it at your local well-stocked specialty cheese shop. iGourmet.com sells it sometimes as do a couple other sellers on Amazon.com: Crottin de Chavignol