Fresh, delicate and goaty!
Name: Le Crottin
Age: 2-6 Weeks
Country + Region: France, Deux-Sèvres
Milk Type: Goats
Style Of Cheese:
Soft ripened which gets harder as the weeks go on
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.