Produced in the Loire Valley in France which is home to some of the country's best goat's milk cheeses, the origins of Crottin de Chavignol date back to 1573.
Traditionally this cheese was matured to the very limits of edibility, at which point its appearance ultimately becomes black and knobbly. However, tastes have evolved in recent years and now it is much more common to see Crottin de Chavignol at an age of about three to four weeks, when the cheese has a light covering of mold against a yellow-orange rind.
Annual production of Crottin de Chavignol amounts to about 16 million cheeses, which may be either fermier, artisanal or industrial. According to AOC standards, affinage must take place within the AOC specified areas and for fermier production, milk has to come from the breed of Oberhasli goat.
When young, Crottin de Chavignol have a light, moist texture and a distinctly milky tang. With age, cheeses become drier and firmer, developing more assertive and gamier flavors.
Crottin de Chavignol pairs very well with either a Sancerre or Sauvignon Blanc