Crottin de Chavignol, Goat's milk, Loire Valley, France, 2 oz/ Each

Crottin de Chavignol is one of France’s classic goat cheeses, produced around the village of Chavignol near Sancerre in the Loire Valley. Small, cylindrical, and traditionally made from whole raw goat’s milk, it is particularly interesting because its flavor and texture change dramatically as it ages. It has held French AOC status since 1976 and European AOP status since 1996.

Crottin de Chavignol AOP must be made from whole, raw, non-homogenized goat’s milk from within its designated production area. The milk undergoes a slow, predominantly lactic coagulation for at least 24 hours. The curd is traditionally pre-drained on cloth, gently placed into small molds, turned, salted, dried, and then matured for at least 10 days.

The result is a petite cheese with a natural rind, which can progress from white to blue-gray as it matures. Inside, the paste begins smooth and tender and becomes progressively firmer and more concentrated with age.

Recommended wine pairing: Sancerre, Pouilly-Fumé, Menetou-Salon, Touraine Sauvignon Blanc