CROTTIN TWO MATURINGS

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.

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. 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.