Crottin de Chavignol 45% Laiterie de Feux 60g

Item No.IDA0WW0000073
 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. It is one of those rarest cheeses that can be eaten at various stages of its maturity. It is often clothe
Out of stock
Pre - Order Available

Description

 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.

It is one of those rarest cheeses that can be eaten at various stages of its maturity. It is often clothed in fine herbs when fresh from the cheese vat. At this stage of the maturing process, it has a creamy, nutty taste.

After about six weeks, while its smell starts getting more robust, its pâté becomes dry and brittle. Moreover, a more rigid texture with a pronounced flavour starts to develop. Hereafter, the cheese continues to mature and the robust taste increases but never gets sour. Its rind develops into a rough and hard layer over a period of time.

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There are no reviews yet.

Crottin de Chavignol 45% Laiterie de Feux 60g

Item No.IDA0WW0000073
 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. It is one of those rarest cheeses that can be eaten at various stages of its maturity. It is often clothe
Out of stock
Pre - Order Available

Description

 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.

It is one of those rarest cheeses that can be eaten at various stages of its maturity. It is often clothed in fine herbs when fresh from the cheese vat. At this stage of the maturing process, it has a creamy, nutty taste.

After about six weeks, while its smell starts getting more robust, its pâté becomes dry and brittle. Moreover, a more rigid texture with a pronounced flavour starts to develop. Hereafter, the cheese continues to mature and the robust taste increases but never gets sour. Its rind develops into a rough and hard layer over a period of time.

Reviews (0)

There are no reviews yet.