Emmanuel and Margeurite Melet make Crottin de Chavignol from the milk of their 500 Alpine goats at the Ferme du Port Aubry in the Sancerre region. As a starter culture, they use whey from a previous day's production which propagates the indigenous, natural flora of their milk and creates a complex flavour. The curd sets over 2 days. Exceptional milk quality is needed to make this possible. Crottin is a densely textured cheese which can taste of bright citric acidity, rich yeasty brioche, mushroom and butter with a delicately floral aftertaste.
Allergens - milk
Made with raw goat's milk
