The characteristics of Goat Crottin
Crottin de Chèvre is a cheese made from thermized goat's milk with 25% fat.
This cylindrical cheese is a member of the bloomy-rind soft cheese family. Its thin ivory rind may or may not have white or blue mold to a darker stage.
its goaty odor gives way to a mild flavor that can become more pronounced with time. Depending on the maturity of the Goat's Crottin its taste becomes tougher and reveals stronger flavors and aromas.
The name Crottin de Chèvre comes from the Berrichon language, and more particularly from the word "crot", which means a hole near a river. The Berrichon countries used the clay soil collected in these "crots" to create cheese molds for draining the curds. The word "crot" thus gave the name "Crottin."
What to enjoy Goat's Crottin with?
Goat's Crottin can be enjoyed throughout the year with an optimal time period of March to December.
Their flavors will pair perfectly with a Sancerre AOC wine, both red and white. More fruity and lively, an AOC Saint-Bris Sauvignon wine will make tasting this Goat's Crottin even more special.
Raising goats in the Sancerre region is a tradition that seems to date back to the sixteenth century. Both Sancerre and Saint-Bris Sauvignon come from the same terroir as Crottin de Chèvre, making this combination a tasting of local flavors.
