Crottin de Champcol
Named after the tiny village of Champcol, Crottin de Champcol is famous as the pasteurised version of Crottin de Chavignol. Button shaped, soft with a rich flavour that develops on maturity. Made from goat’s milk. Comes with a natural edible rind that varies from pale ivory to yellow and a blue or grey interior. Its delicacy is increased at every stage of ripening this is clearly demonstrated by the different shades observed during the period of aging. It attains a moist texture and a gentle aroma after 8 days of development, a soft interior along with a nuttier taste after 2 weeks, and finally a fruity, denser and excellently creamed cheese after 20 days. After 5 weeks a fantastic meaty texture with a robust flavour is obtained, that is lovingly appreciated by the cheese-lovers. Crottin de Champcol is a great table cheese that is used in baking or in salads depending on its age. Yummy when served at room temperature. A bottle of Sancerre accompanied with fruit, bread and Crottin forms a marvelous combination.