Crottin de Chavignol
Crottin de Chavignol
| Latin name | Chavignol AOP |
|---|---|
| Family | Dairy & eggs |
| Origin | Chavignol, Sancerrois, Berry |
| Season (France) | April – October |
| Flavour | Tangy · Musky · Nutty · Pungent |
| Typical price (France) | 3–5 €/pièce |
What it is
Nothing to do with droppings: a crot in Berry is the hollow in a riverbank where clay was dug, and that clay was turned into small oil lamps of the same name, which then served as moulds for draining curd. The container gave the cheese its name.
In the kitchen
Buy it by stage, not by weight: at ten days it is white and mild and that is the one to grill on toast; past two months it shrinks, hardens and goes blue-grey, and that one is for grating.
Goes with
Walnut Walnut oil Honey Frisée Apple Chives White wine vinegar Thyme
In season alongside
Bianchetto truffle Picodon Burgundy truffle Chabichou du Poitou Chevrotin Chinese toon shoots
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