Crottin de Chavignol AOP with raw milk 12x60g

A farmhouse cheese with aromas of hazelnut and wild mushroom.

Its name comes from the Berry term “crot” which means “hole”. This was the name given to the places along rivers where women washed their clothes. The clay soil that bordered these “crots” was used by the peasants who first made oil lamps from them and then cheese molds for draining the curd. “Crot” is said to have given rise to “Crottin”, the container giving its name to the contents.

Made with a delicious base of raw goat's milk from the Sancerre region, the manufacturing steps remain unchanged: curdling takes place for 48 hours, draining is done on a fine cloth for 24 hours. The resulting curd is turned only once, which gives the Crottin its rounded shape, then salted... The Crottin de Chavignol fermier can be enjoyed from "semi-dry" to "very dry".

Number of servings: 12 servings of 60g

Country of production France

All our fresh produce is shipped in specially designed insulated packages that include cooling gels to keep it fresh throughout the journey.