maturing
Crottin de Chavignol
| Milk | Region | O.T.o.M | Best Season |
| Goat | Sancerre | 14 to 100 days | April-October |
| Wine recommended | White Sancerre |
| A.O.C. obtained in 1976. | A crumbly pate and a very fine flavour for this goat cheese which is also great for grilling or toasting. |
