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 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 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, 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.
White wine: Sancerre (Sauvignon grape)