Crottin Fresh (3oz)
Crottin de Champcol is a small cylindrical goat's milk cheese from Fromagerie Jacquin in the Loire Valley of France, sold here in its fresh, young state, what the French call jeune.
At this stage the paste is moist and creamy, with a compact body that still holds a little chalkiness through the middle. The rind is very pale and barely developed, so soft it folds into the paste under the knife. The flavor leans gentle and delicate, bright lactic tang on the front of the tongue with a citrusy edge, then a quiet nuttiness and a fresh-cream sweetness on the finish. Nothing pushy, nothing barnyardy, just clean goat's milk.
This is the version to reach for when you want the brightness and freshness of a Loire goat without the heavier mushroomy character of an aged Crottin. Eat it as is, or warm a disk on toasted baguette over a salad, an old-school Loire move that lets the lactic tang carry the dish.
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Crottin Fresh (3oz)
Crottin Fresh (3oz)
Crottin de Champcol is a small cylindrical goat's milk cheese from Fromagerie Jacquin in the Loire Valley of France, sold here in its fresh, young state, what the French call jeune.
At this stage the paste is moist and creamy, with a compact body that still holds a little chalkiness through the middle. The rind is very pale and barely developed, so soft it folds into the paste under the knife. The flavor leans gentle and delicate, bright lactic tang on the front of the tongue with a citrusy edge, then a quiet nuttiness and a fresh-cream sweetness on the finish. Nothing pushy, nothing barnyardy, just clean goat's milk.
This is the version to reach for when you want the brightness and freshness of a Loire goat without the heavier mushroomy character of an aged Crottin. Eat it as is, or warm a disk on toasted baguette over a salad, an old-school Loire move that lets the lactic tang carry the dish.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Crottin de Champcol is a small cylindrical goat's milk cheese from Fromagerie Jacquin in the Loire Valley of France, sold here in its fresh, young state, what the French call jeune.
At this stage the paste is moist and creamy, with a compact body that still holds a little chalkiness through the middle. The rind is very pale and barely developed, so soft it folds into the paste under the knife. The flavor leans gentle and delicate, bright lactic tang on the front of the tongue with a citrusy edge, then a quiet nuttiness and a fresh-cream sweetness on the finish. Nothing pushy, nothing barnyardy, just clean goat's milk.
This is the version to reach for when you want the brightness and freshness of a Loire goat without the heavier mushroomy character of an aged Crottin. Eat it as is, or warm a disk on toasted baguette over a salad, an old-school Loire move that lets the lactic tang carry the dish.
