Vermeer Crottin made 10/27/2018
Styled after Crottin de Chavignol

Crottin de Chavignol is a very famous goat cheese produced in the French Loire Valley. This cheese gets it name from the village of Chavignol, France, which has only two hundred inhabitants.

The name Crottin de Chavignol is protected by an AOC seal and can not be used except for cheece from Chavignol, France. Vermeer Crottin is not Crottin de Chavignol, but it is made in the Style of Crottin de Chavignol.

Vermeer Crottin is made from goat's milk and it is styled after Crottin de Chavignol.

Vermeer Crottin is one of those rare cheeses that can be eaten at various stages of its maturity. It can be eaten when fresh from the cheese vat. At this stage it is often eaten clothed in fine herbs, and it has a creamy, nutty taste. After about six weeks, its smell starts getting stronger, its pâté becomes dry and brittle. At this stage it has a harder texture with a pronounced flavor. Finally the cheese continues to mature and the robust taste increases, but it never gets sour. The rind develops into a rough and hard layer over a period of time.

Vermeer Crottin "is subtle and slightly nutty. In its youth (Chavignol jeune), its dough is solid and compact, and its rind is white. As it ripens (Chavignol bleuté), it takes on a stronger flavour and develops a harder rind. With full maturity (Chavignol affiné), the dough becomes crumbly and the mould on the rind matures into a bluish color.

This cheese can be eaten at all three stages of maturity". However, it is rarely around to be eaten at the third stage of maturity [1]

You can send a comment to Joan
by typing in the box below and pressing SEND

Send

(1) From Wikipedia under "Crottin de Chavignol"