Crottin de Chavignol is a goat cheese produced in the Loire Valley. [2] This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants. History Rind: natural Colour: white Flavour: full-flavored Aroma: strong Vegetarian: no Synonyms: Crottin Du Chavignol Crottin de Chavignol cheese originates from the Loire, Chavignol, in France. It is produced from the raw milk of the alpine goats, which can be easily recognized by their thick brown coats. The cheese is protected by the AOC Seal.
Berry Découvrir les secrets de fabrication du crottin de Chavignol
What is Crottin de Chavignol? Crottin de Chavignol is a fascinating cheese that hails from the charming village of Chavignol in France's Loire Valley. This small, cylindrical cheese is made from the milk of Alpine goats, which lends it a distinct flavor and texture that sets it apart in the world of cheeses. Crottin de Chavignol offers various health benefits, including being a good source of essential nutrients, supporting cardiovascular health, promoting strong bones and teeth, and boosting immune function. It also contains antioxidants that may help protect against heart disease. History and Origin Le crottin de Chavignol est un fromage de chèvre français originaire du village berrichon de Chavignol situé dans le département du Cher, la région Centre-Val de Loire et la région naturelle du Sancerrois . Il bénéficie d'une appellation d'origine contrôlée (AOC) depuis 1976 et de l' appellation d'origine protégée (AOP) depuis 1996 1. Contact Accès pro Mille et une façon de déguster un Chavignol - le grand cru des crottins. Fromage de chèvre au lait cru, de forme cylindrique très légèrement bombé à la périphérie. Affinage jeune, mi-sec, bleuté, bleu, repassé…
Le Crottin de Chavignol, il nous rend « chèvre » ! et une délicieuse
Heat oven to 325 F. Cut the crottin in to small pieces Melt butter in a small sauce pan. Add the flour and whisk thoroughly. Cook for 2-3 minutes, whisking regularly, to make a white roux. Add. taste: Crottin de Chavignol, typically dense at any age and slightly shattering when cut, offers a concentrated richness, the flavors growing stronger as it dries, passing through the blue state and beyond. Specially aged repassé cheeses are creamy, powerful, and peppery. Crottin de Chavignol Chavignol is a small cheese made from raw goat's milk that must weigh at least 60 grams. Its color is white or ivory and it has a dense, moist texture with a thin, moldy rind on the outside. The flavor of Chavignol is full, slightly nutty and 'goaty'. The Crottin de Chavignol is a small cheese made of goats milk. In its young stage of life, it is about 2 inches in diameter and 1 inch in height weighing in at about 2 oz. per cheese. In it's youth it develops a rather distinctive white surface coat due mostly to natural yeast and a natural geotrichum bacteria. As the rind develops, it will.
Crottin de Chavignol, un fromage AOP du Centre Val de Loire
Crottin is made in these small disks (as pictured) and as it ages, they become more dense and lighter. (If only!) One town away from where the famous Crottin de Chavignol has been made since the 16th century, you will find it's perfect drinking companion: Sancerre. Florette. Florette (flow-ret) is the brie of the goat cheese world. Crottin de Chavignol is a protected cheese which means that it has to be made from Alpine goat milk within the Sancerre region. This area around the Loire Valley is famous for its goats' cheeses alongside its wine production. Originally the cheese would have been made within the vineyards of the region where they kept goats.
Begin by bringing the milk to room temp 74°F (23°C). Once the milk is at room temp the culture and geotrichum can be added. To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in. Crottin de Chavignol. kroh tan. Younger Crottin is slightly moist and tangy. As it ages, this goat's milk cheese develops a pleasantly sharp flavor and a harder texture. Excellent heated and served atop salad greens, Crottin goes well with light, dry white wines. Origin Loire Valley, France. Production & Aging 2-4 weeks.
A la découverte du Crottin de Chavignol à Sancerre
One of the most popular and traditional cheeses used for Salade de Chêvre Chaud is Crottin de Chavignol. This is an unpasteurised goat's cheese produced in the the tiny village of Chavignol in the Loire Valley. The size of the Crottin de Chavignol cheese is linked to its history, the milk produced by the goats not making it possible to make large cheeses. AOP since 1976, Crottin de Chavignol cheese takes the form of a small round disc and weighs around 60 grams. It is dry-aged in a cool, ventilated cellar for two weeks.
