Crottin De Chavignol AOP Cheese

CROTTIN DE CHAVIGNOL AOP Marie-Anne CANTIN selection. The name of this goat's cheese comes from a small terracotta oil lamp called a "crot" which had the same shape as today's crottin. As for Chavignol, it is simply the name of the place where it was once produced. It is a cheese with a fruity taste that is eaten dry or slightly matured in culinary preparation on a slice of bread with a light drizzle of olive oil, baked for a few minutes and served with a salad. About 60 gr For you, the cheeses are refined in our cellars with daily care in order to delight your taste buds. The weight of all individual cheeses can therefore vary depending on the ripening.