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Crottin de Chavignol, so named due to the tiny village where this tasty and exciting cheese originates. Chavignol is located in the Loire Valley and is considered to be a Mecca for gastronomists from all over the world. Wonderful cheeses and wonderful wines are just a few of the expertly artisanal treats that hail from this Shangri La.
Crottin de Chavignol is an interesting cheese. It is semi-soft, so it holds its structure well, while being easy to slice at the same time. What makes this cheese particularly unique is not only the strict adherence to the type of goat’s milk used in production, but the fact that it can be eaten all through the aging process - from young to old. Should one taste this cheese while it’s still young (before being aged), the flavor will be quite flowery and the appearance clean. After aging, the cheese takes on a far more pronounced flavor and appearance. Major notes of hazelnut and walnuts will be observed and any floweriness will be lost.
This cheese works well on cheese plates, or simply with fresh, crusty baguette, served with a side of grapes or another slightly sweet, slightly tart fruit. For wine, a nice fruity white or rose work well. For reds, look for something equally fruity, such as a nice Beaujolais.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.