Crottin du Viornay

1. History

The Crottin du Viornay is a farmstead cheese produced at the educational farm « La Cabrett’ du Viornay » in Marcilly-sur-Maulne, Indre-et-Loire. It fits into the Touraine Angevine cheesemaking tradition, using raw goat's milk transformed artisanally via lactic coagulation. This small artisanal cheese is sold locally and in the greater west, reflecting the farm's family expertise.

2. Physical characteristics

This small cheese weighs about 100 g, with a white or ivory paste that is firm, dense, and homogeneous, potentially becoming crumbly after extended aging. Its rind is natural, thin, and flowery, often with blue or white bloom, and a smooth cut. Typical of crottins, it measures around 6 cm in diameter and 3 to 5 cm in height.

3. Taste profile

The nose suggests hazelnut, while the taste features a very characteristic goat flavor, slightly salty and tangy. The firm texture delivers intense caprine notes that intensify with aging, sometimes with undergrowth aromas. It pairs ideally with a Touraine white wine.

4. Production zone and period

Produced exclusively in Indre-et-Loire (37), Centre-Val de Loire region, at La Cabrett’ du Viornay farm. Production follows the goats' rhythm, with twice-daily milking and immediate raw milk transformation. Aged in controlled cellars, it is available year-round, from about 90,000 liters of milk processed annually.

5. Certification

The Crottin du Viornay has no AOP, AOC, or IGP certification, unlike relatives such as Crottin de Chavignol. It is made artisanally and farmstead-style with raw goat's milk, without specific official labeling. The farm joins networks like Bienvenue à la Ferme, ensuring local quality.