Bloomy rind Goat’s milk

Crottin de Chavignol

A goat’s-milk button from Sancerre that gets fiercer as it shrinks.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Roughly 60 g of goat's milk cheese from the Loire, sold at any of several ages. Young, it is white, moist and lemony. Left to dry it shrinks, darkens through blue-grey to almost black, and concentrates into something dense and pungently goaty — the stage called *repassé*.

Grilled on a round of bread over dressed leaves, it is the *salade de chèvre chaud* of every Loire brasserie.

Tastes of

lemon fresh goat hay a nutty dryness with age

Put it next to

Sancerre Walnut oil Bitter leaves Honey