The Crottin de Chavignol is a true treasure of French cheese culture and originates from the small village of Chavignol, located near Sancerre in the department of Cher. This goat cheese has been produced in the region since the 16th century and is now protected by a designation of origin (AOC). Its name, “Crottin”, derives from the old French word for “small clay jug”, because the cheese was formerly aged in such clay vessels.
Production and Aging
Crottin de Chavignol is made exclusively from the raw milk of goats that graze on the lush pastures of the region. The quality of the milk and the region’s distinctive flora give this cheese its unique flavor. After the milk coagulates, the curd is placed into small molds where it drains and is then salted.
The aging process of Crottin de Chavignol can last from a few weeks up to several months. In the first weeks the cheese has a white, soft rind and a creamy texture. As it matures, it dries out, its rind turns bluish, and the flavor intensifies, developing stronger and nuttier notes.
Flavor Profile
Fresh Crottin de Chavignol has a mild, slightly tangy flavor with a hint of citrus. It is creamy and has a soft, white rind. As it ages, the cheese becomes firmer and develops a complex, slightly earthy note, accompanied by nutty and sometimes fruity aromas. The rind turns brownish-blue and the taste can become piquant, making it an exciting component of many dishes.
Use in the Kitchen
Crottin de Chavignol is incredibly versatile and can be used in many dishes, whether served plain on a cheese board, baked, or as a refined ingredient in main courses. Here are two delicious recipes that showcase this cheese perfectly.
1. Baked Crottin de Chavignol on Salad with Walnuts
Ingredients (for 4 people):
- 4 Crottin de Chavignol (preferably young)
- 1 baguette (sliced thinly)
- 100 g walnuts (coarsely chopped)
- 1 salad mix (arugula, lamb’s lettuce or frisée)
- 2 tbsp Dijon mustard
- 3 tbsp white wine vinegar
- 6 tbsp olive oil
- Salt and pepper to taste
- Honey (optional)
Preparation:
- Preheat the oven to 180 °C. Place the Crottin de Chavignol on the baguette slices and arrange on a baking sheet.
- Put the baguette slices with the Crottin in the oven for about 10–12 minutes, until the cheese begins to melt and turns lightly golden.
- Meanwhile, toast the walnuts in a pan without fat until they are aromatic, then set aside.
- Wash and drain the salad.
- For the dressing, whisk together Dijon mustard, white wine vinegar and olive oil, season with salt and pepper. If desired, add a little honey for a mild sweetness.
- Arrange the salad on plates, sprinkle with the roasted walnuts and drizzle the dressing over it.
- Place the baked Crottin de Chavignol on the salad and serve immediately.
Tip: This dish pairs wonderfully with a glass of Sancerre wine.
2. Crottin de Chavignol in puff pastry with honey and thyme
Ingredients (for 4 people):
- 4 Crottin de Chavignol (medium ripeness)
- 1 sheet of puff pastry
- 2 tbsp liquid honey
- 1 sprig fresh thyme
- 1 egg (beaten)
- Salt and pepper
- Arugula salad as a side
Preparation:
- Preheat the oven to 200 °C (392 °F).
- Cut the puff pastry into four equal-sized squares large enough to fully wrap each Crottin de Chavignol.
- Place each Crottin de Chavignol on a piece of puff pastry. Drizzle with a little honey and add fresh thyme, season with salt and pepper.
- Seal the puff pastry around the cheese and press the edges firmly so nothing leaks out. Place the parcels on a baking sheet lined with parchment paper.
- Brush the tops of the pastry parcels with the beaten egg to achieve a nice golden crust.
- Bake the parcels in the preheated oven for about 15–18 minutes, until the puff pastry is golden brown and crispy.
- Serve with a fresh arugula salad and enjoy.
Tip: These little parcels are perfect as an appetizer or for a festive menu.
Conclusion
Crottin de Chavignol is much more than just a cheese – it is a piece of French culture, a symbol of the region’s craftsmanship, and a versatile ingredient that can be used in countless dishes. Whether as a simple snack with bread or as a refined main player in a dish, this goat cheese delights gourmets worldwide.