Crottin de Chavignol
Crottin de Chavignol cheese originates from the Loire, Chavignol, in France. It is produced from the raw milk of the alpine goats, which can be easily recognized by their thick brown coats. The cheese is protected by the AOC Seal.
It is one of those rarest cheeses that can be eaten at various stages of maturity. It is often clothed in fine herbs when fresh from the cheese vat. When young (Chavignol jeune), its dough is compact, and the rind is white. After about six weeks (Chavignol bleuté), its flavour becomes more robust, and the rind becomes harder. A fully matured cheese (Chavignol affiné) has a crumbly dough and hard rind with blue colour.