Mons - Crottin de Chavignol

Soft, raw goat's milk, animal rennet.

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.