Crottin AOC

These small and individual goats cheeses from the Chevignol area in France have been around since the mid 16th century and have remained firm favourite ever since. Originally made for grape pickers, these goats’ milk cheeses were designed as a quick snack to satisfy the appetite and were known as Crottins, as once mature they take on the appearance of horse droppings, or Crottin in French! 

Each cheese is made with raw, unpasteurised milk from the Alpine goats, who are easily recognised by their thick brown coats and can be found grazing amidst the Loire countryside. The cheese can be eaten very fresh when the taste is light and lemony or left for 3 to 4 weeks when the taste deepens and matures leaving a strong goaty taste in the mouth. 

Such is the versatility of these cheeses that they can be crumbled into salads and summer dishes or can be grilled on top of rustic French bread and drizzled with Truffle oil or a tomato salsa; an excellent daytime snack. A fruit chutney or jelly makes a great accompaniment to these cheeses and a Charcoal biscuit really lifts the taste to another level.

For best results remove from the fridge no more than 30 minutes before the eating.