Crottin de Chavignol

1. History

The Crottin de Chavignol derives its name from the Berrichon term “crot”, meaning “hole” or small clay oil lamp used for draining curds. Mentioned as early as 1829 in the Statistiques du Cher as a Sancerrois goat cheese, production boomed in the 19th century after the phylloxera crisis freed land for goat grazing. In the early 20th century, the first affineurs collected farm cheeses, aided by the Paris-Nevers railway, to supply Parisian markets.

2. Physical characteristics

This goat cheese made from raw whole milk has a slightly convex cylindrical shape, weighing about 60 grams. Its thin natural rind is covered with white or blue mold. The paste is smooth, tender, and white to ivory in color.

3. Taste profile

Crottin de Chavignol offers a melting texture with intense goat and nutty flavors. Depending on aging, it ranges from fresh and mild to more pronounced, salty, and lingering. It's perfect as a meal-ender or traditional vigneron snack.

4. Production zone and period

Produced in the Sancerrois area, the AOP zone spans the Cher, Nièvre, and Loiret departments over about 550,000 hectares. It relies on local goat milk with traditions dating to the 16th century. Optimal tasting runs from late winter to spring.

5. Certification

Crottin de Chavignol has held AOC status since 1976 and AOP since 1996, ensuring origin and production methods. The Syndicat du Crottin de Chavignol unites breeders and cheesemakers to protect the designation. These are the European equivalents of French national recognition.