Chavignol
This is without doubt the most famous goat cheese from the Berry. Everyone can find a level of ripening that suits them. Some people prefer it demi-sec, when it has been aged for about ten days, whereas after about a month Penicillium appears and gives it flavours of the undergrowth. When it is very dry, flavours of hazelnuts and other nuts emerge. It is a splendid addition to a cheese cheeseboard but also makes for a fine treat as an apéritif paired with a glass of white Sancerre, which comes from the same region and, together, they form a blissful union! It is also used very frequently in cooking, as it can be chopped or used on a gratin.
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Cheeser
Goat’s milk -
YEAR OF LABELLING
1976 -
Raw milk
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Goats and brousses
Key figures
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68 Milk producers
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33 Farmhouse producers
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1 Cheesemaking plants
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3 Maturing plants
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897 Tons marketed in 2020
READ MORE
www.crottindechavignol.com
