Dairy
Crottin de Chavignol
Crottin de Chavignol is a small cylindrical AOP goat cheese from the Sancerre hills of the Loire, made from whole raw or thermised goat’s milk set with lactic cultures and moulded into compact crottins. Young wheels are moist and ivory with soft acid brightness; as they dry, the paste densifies, the rind greys, and flavours deepen toward hazelnut, hay, and gentle pepper. It is eaten at successive ages—from tender frais through demi-sec to firm sec—or halved and baked until the centre softens. Classic pairings include Sancerre wines, bitter greens, and simple baguette. Protected production rules tie milk, zone, and make to the Chavignol commune and neighbouring Berry villages.
Also known as: Crottin de Chavignol
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History
Small goat cheeses from Chavignol and the Sancerre hills were already known in local markets of the Berry and Loire.
Crottin de Chavignol received AOC protection for traditional size, milk origin, and ripening practice.
European PDO status reinforced geographic limits and method rules for Crottin de Chavignol.