Chavignol, tradition and know-how
The history of Chavignol begins in the 16th century, in the heart of the hills of Sancerre, when goats were honored on small farms.
Generous producers of milk and low feed consumption, this is where the full potential of Sancerre goats is revealed. Today, goats of the alpine breed make up the herds and the emphasis is on their well-being so that the production of raw milk is done with the greatest respect for the animal.
Since then, strong of unequaled know-how, the region continues to produce Crottin de Chavignol whose range has the merit of satisfying all palates and the art of cheesemakers and their perfect mastery of maturing techniques make Chavignol a cheese of 'exception.
There will be something for everyone!
The particularity of Crottin de Chavignol lies, among other things, in the possibility of producing a range of flavors depending on the duration of the chosen ripening. Indeed, its rind, its body or its flavor in the mouth will vary according to the degree of maturation of the Chavignol. Matured for a minimum of 10 days, here are some tips for choosing your Chavignol:
Le Mi-sec, matured between 10 and 15 days, is a young and fresh goat's cheese, light in taste and with milky aromas whose melting texture is very appreciated. It will be perfect for your guests who like delicate flavors.
The Bleuté is a little more flowery and thanks to its degree of ripening (between 15 and 22 days), it has gained in maturity, while retaining its finesse. original.
Le Bleu is enriched with aromas of mushrooms and undergrowth. Its cover is covered with a blue penicillium, the texture in the mouth remains supple. It will be perfect for your aperitif before starting your festive dinner. Le Sec, on the other hand, has a harder and more brittle texture, revealing aromas of walnuts and hazelnuts.
Le Repassé will be your ideal choice if you want to offer your guests a cheese with character. With a more assertive taste and a soft paste, it will delight cheese lovers.
Suffice to say that you are spoiled for choice and that you can vary the pleasures according to tastes and flavors you want to give to your tasting.
Serve on a tray with a delicious baguette or your favorite bread, then you can make a splash. Do not hesitate to treat yourself by concocting delicious recipes based on Chavignol. In this case, be aware that only a Chavignol Mi-Sec can be cooked and heated. Skewers of Crottin de Chavignol and Pears with Sesame, Crottin de Chavignol croquettes with pistachios and pine nuts or even Crottin de Chavignol on its beetroot rosette and its caraway shortbread, if there is a moment to make your desires speak, it's the one for the end of the year celebrations!
A protected sector
Also know that when you consume your Crottin de Chavignol, you are honoring a whole local and responsible sector. Chavignol has been AOC (Protected Designation of Origin) since 1976 and AOP (Protected Designation of Origin) since 1996. The manufacturing and production methods are all respectful of the greatest tradition that is passed down through generations in the region. . There are more than 110 producers in the appellation and a commercial tonnage of 800 tonnes in 2017, i.e. a little over 13 million Chavignols marketed, and we understand why!
You can easily find Chavignol in dairy and cheese shops as well as in supermarkets for Mi-sec. For more refined ranges, go to your cheesemonger or to the Carrefour quality line at the cut.
