Loire Valley goat cheese that deepens from tang into toasted-hazelnut nuttiness.
Aged Crottin from France's Loire Valley. Firm, dense goat's milk cheese with bright lactic tang and a pronounced toasted-hazelnut finish.
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A traditional aged Crottin from the Loire Valley, the little wrinkled puck of goat's milk cheese that the region is built on. Crottin is one of those cheeses that changes character entirely depending on when you catch it, and the aged version is a different animal from the young one, denser, drier, and a lot more pronounced.
The paste tightens up as the wheel ages, going from soft and chalky to firm and slightly flaky, with the rind wrinkling and pulling in around it. On the palate it leads with that bright goat-milk tang you expect from a Loire chèvre, then opens into a real toasted-hazelnut nuttiness through the middle, with a quiet mushroomy note coming off the rind. The finish is clean and dry, more savory than sweet.
This is the version for people who already love young goat cheese and want to see where the recipe goes once it's had some time. Small format, big character, the kind of cheese that anchors a board without taking it over.
Firmer than a young crottin, the paste has tightened into a dense, slightly flaky core under a wrinkled rind. Breaks cleanly rather than spreading.
The extra age pushes the gentle young-goat character into something more pronounced, with a goaty tang up front and a deeper, nuttier savoriness underneath.
The nutty, goaty notes hold on the palate for a steady mid-length finish, fading into a clean, dry lactic tang.
Still carries the bright goat-milk tang that defines Loire chèvre, though tempered as the moisture has pulled out with age.
Age concentrates the paste into a pronounced toasted-hazelnut note that is the hallmark of a well-aged crottin.
A mushroomy, cellar-cool note rides off the wrinkled rind, giving the cheese a quiet forest-floor depth.
A faint peppery lift on the back of the palate, more from concentration than any real piquancy.
Bloomy rind
Crottin stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
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“A traditional Loire-Poitou affineur working in lactic-set goat cheese — slow drainage, hand-ladling, and geotrichum-driven rind development across the region's classic shapes.”
Lactic-coagulated goat curds hand-ladled into individual molds and ripened on wooden boards until a wrinkled geotrichum rind develops.
Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
