Vermeer Crottin is a hard, artisan, soft-ripened cheese
that is made from goat's milk
The texture is smooth.
The rind is natural
This cheese is full-flavored, and nutty
The Aroma is goaty
Crottin originated in France. The original Crottin de Chavignol cheese
originates from Loire, Chavignol in France.
It is produced from raw milk of the alpine goats which can be easily recognized
by their brown thick coats. It is one of those rarest cheeses that can be eaten at
various stages of its maturity.
(Note: the milk I used was pasturized
to satisfy the requirements of the contest)
It is often eaten clothed in fine herbs when fresh .
At this stage of maturing process, it has a creamy, nutty taste.
After about six weeks, while its smell starts getting stronger,
its pâté becomes dry and brittle. Moreover, a harder 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.