Crottin au poivre

1. History

Crottin au poivre is a spiced variant of the iconic Crottin de Chavignol goat cheese from Sancerrois. Its name comes from the Berrichon term 'crot,' referring to riverbank cavities whose clay was used as molds for draining curds. Emerging with goat farming since the 16th century, it gained fame in the 19th century post-phylloxera crisis via rail transport to Paris.

2. Physical characteristics

This small cylindrical cheese weighs about 60 grams, with a thin natural rind covered in pepper grains and light mold. The paste is white to ivory, smooth, supple, and creamy to the touch. Made from raw goat's milk, it typically measures 6 cm in diameter and 2-3 cm thick.

3. Taste profile

The pronounced caprine flavor is enhanced by pepper, adding spice and character. The aroma blends goaty notes with peppery piquancy that tingles the nose. In the mouth, it delivers a melting, creamy texture balanced by bold spices.

4. Production zone and period

Produced notably in Lot-et-Garonne (47) and Normandy, this variant draws from Sancerrois Crottin in Cher (18). Production follows goat milking cycles, mainly spring and summer. Involved departments include traditional cheese areas in Southwest and West France.

5. Certification

The base Crottin de Chavignol has AOC since 1976 and AOP since 1996, but Crottin au poivre, as a flavored variant, lacks specific certification. It often follows local know-how without protected label. Artisan production emphasizes raw alpine goat milk.