Crottin de Cocumont

1. History

Crottin de Cocumont is part of the cheesemaking tradition of the Lot-et-Garonne region, which dates back several centuries. Although the exact date of its creation is not precisely documented, this farmhouse cheese perpetuates ancestral knowledge of goat cheese production in southwestern France. The artisanal production of this crottin represents a continuity of local cheesemaking practices.

2. Physical characteristics

Crottin Fermier de Cocumont is a fresh cheese made from whole goat's milk with a smooth white paste that is firm yet tender. It exists in two varieties: plain and ash-covered, the latter being topped with a fine black ash crust. The cheese weighs approximately 200 grams and is characterized by a homogeneous and compact texture.

3. Taste profile

This cheese offers a mild taste profile with delicate hazelnut notes on the nose. The firm yet tender texture allows for pleasant and balanced tasting. The subtle aromas and characteristic mildness make it an accessible cheese appreciated by goat cheese lovers.

4. Production zone and period

Crottin de Cocumont is produced in Nouvelle-Aquitaine, specifically in Lot-et-Garonne, at Jean-François Bandet's farm. Production uses raw goat's milk from a herd of over 60 Poitevin goats, a breed renowned for milk quality. Aging takes place between 5 and 15 days, allowing the cheese to develop its organoleptic characteristics.

5. Certification

Crottin Fermier de Cocumont does not benefit from a controlled origin appellation (AOC) or protected designation of origin (AOP). However, the producer received the Gold Medal at the Fromagora competition in 2011 in the Aged Cheese category (4-15 days), attesting to the recognized quality of his artisanal production.