Crottin de Pays 80g


What an interesting cheese! Not to put anybody off but Crottin in French means ‘dung’ and is called this because of the cheese’s resemblance to horse dung when mature (in appearance, not taste!!). The rind sucks in and ripples into something to behold.

In stock

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Category: SKU: TDS-2563


Fresh, delicate and goaty!

Name: Le Crottin
Age: 2-6 Weeks
Country + Region: France, Deux-Sèvres
Milk Type: Goats
Pasteurised: No
Style Of Cheese:
Soft ripened which gets harder as the weeks go on
Vegetarian: No

Strength: Buttery - Super Tangy
Soft and Runny to hard and tough

Producer: Fromagerie de Fontenille

For our French cheeses we have partnered with Beillevaire.

Small company started in the 1980s in the West of France by Pascal Beillevaire, a dairy farmer.

All cheeses are artisan or farmhouse, produced or handpicked by Pascal, selected for their quality and originality. 

The Crottin de Pays is a goat cheese made from thermised milk in our Fontenille workshop. The texture is both crumbly and melting in the mouth. The cheese has a fresh and delicate “goaty” taste.We like it with a crusty baguette.

How it's made

The milk is allowed to curdle for 24 to 48 hours, then the curd is drained through a cloth and ladled into moulds with small holes to allow further drainage. The cheeses are then taken out of the moulds, salted, and aged for 10 days at a temperature between 55 and 60 F (13 to 16 C.)

It can be then be eaten at any stage from fresh to very mature. When fresh, Crottin de Pays  is off-white and creamy inside, with no rind, and a mild goaty taste. As it starts to ripen, it develops a beige rind with white mould on it, and the inside darkens from pure white to ivory.

At 6 weeks, Crottin de Chavignol Cheese is dry and brittle inside, with a strong taste and smell. The rind is hard, with a stronger taste than the inside. At 4 months, it needs to be grated to get into it and the strength has become quite potent.


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