Crottin de Chavignol is a cheese made from goat’s milk.
The name of Crottin de Chavignol cheese is attached to that of the hamlet of Chavignol in the town of Sancerre in Berry. The habit of leaving cheeses to age for the end of the season causes them to become brown and dry, hence dung. Although the name Crottin de Chavignol is inappropriate when it comes to young or semi-aged cheeses, it has been retained for the designation of origin.
Crottin de Chavignol cheese takes the form of a small round puck and weighs around 60 grams. It is dry-aged in a cool, ventilated cellar for minimum 10 days.
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