Origins :

EMainly in the Berry (Cher) with its central point being the Sancerrois, and more especially the village of Chavignol, the production area also stretches over the entire southern part of the Giennois (South-Eastern Loiret).

Whilst we are not sure about the exact date of birth of the Crottin de Chavignol, we have reason to believe that it goes back to the 16th century at least, as in 1573 we find references to goats in the works of the historian Jean de Léry.

Characteristics:

Milk: goat
Interior: from soft to dry depending on the point of maturity.
Crust: natural
Maturing: 10 days minimum
Shape: small flat round cheese, 4 cm in diameter and 3 cm thick.


Falvour:

Mild if it is young, the flavour becomes stronger, even sharp, if it is very dry.


Best season for eating:

From April to the end of November.


Recommended wines:

White wines from the Giennois, Sancerrois or the Menetou.