Crottin dry

Crottin can be fresh or mature but never sour


Crottin is produced from the milk of an alpine breed of goat easily recognized by it brown thick coat.

This is one of the rare cheese that can be eaten at different stages of maturity, for example when the cheese continues to mature after 6 weeks the rind becomes rough and hard over time.

Fresh, he has a creamy, nutty tasteLater 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, his 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 his pate became dry and brittle and has a harder texture.

100 g
(3,5 Ozs)
Minimum 8 weeksFor US deliverymaturing extended over 60 days

Pairing wine

White wine: Sancerre (Sauvignon grape)

More info

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