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Crottin de Chavignol AOP

      Crottin de Chavignol PDO

The Crottin de Chavignol PDO is a cheese produced only with raw goat milk from breeds located in the area of Loire, in the hills of Sancerrois and in the lands of Berry.

The production area of Crottin de Chavignol PDO is located in the department of Cher and arrives until the Nièvre and Loiret, in the regions Centre and Burgundy. It includes 171 municipal areas of Cher, 27 of Nièvre and 15 of Loiret in total.

The origins of Crottin de Chavignol PDO go back to the 16th century, but its name is documented in books wrote only from 1829. The name comes from Crot which means hole. So were called the places on the riversides where the women washed their cloths in the Berry region. The clayey ground which bordered these Crots was used by farmers to make cheese moulds. So the Crot gave the name to the cheese that later has become Crottin.

The Châteaux de la Loire area is the homeland of numerous goat cheeses, but the Crottin de Chavignol PDO is the most famous and it made famous also the tiny Chavignol village and its 200 inhabitants. The different levels of ripening give it various tastes and aromas which make it much appreciated


Crottin de Chavignol PDO has a cylindrical shape, slightly rounded on the sides. The paste has a white-ivory colour, smooth, compact and fondant. The rind is flowered, white or blue. Depending on ripening, it can be semiripe, with a soft flavour of goat appreciated due to its sweetness and freshness; ripe, slightly flowered with Penicillium, white or blue with an aroma of mushrooms and brushwood; dry, with walnut and hazelnut flavours; Repassé, conserved in ceramic pots.


Usually, it is tasted at the end of a meal or as aperitif, but it is also used to prepare different recipes like the Chavignol quiche or the Chavignol aubergine cream. It is ideal with a wine from the Châteaux de la Loire like, for example Sancerre produced in the same area or Reuilly, Quincy and Pouilly Fumé.

The Crottin de Chavignol PDO is conserved in the least cold compartment of the refrigerator, sealed in its original package. It must be tasted at room temperature, so it must be taken from the refrigerator about half an hour before eating


PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996

AOC (Appellation d'origine contrôlée)(Fr). Year of registration 1976



Dietary product


Lactose-free product




   329 kcal per 100 gr.


   19.7 gr. per 100 gr.


   26.9 gr. per 100 gr.

Fat in dry matter

   45 %


   1.25 gr. per 100 gr.


   1.7 gr. per 100 gr.

Saturated acids

   16.2 gr. per 100 gr.


   5.08 gr. per 100 gr.


(Ca) Calcium

  151 mg. ( 83% )*

(K) Potassium

  300 mg. ( + 241% )*

(Mg) Magnesium

  19.1 mg. ( 45% )*

(Na) Sodium

  679 mg. ( 16% )*

(P) Phosphorus

  251 mg. ( 50% )*

Dietary element

(Fe) Iron

  0.28 mg. ( 72% )*

(Se) Selenium

  11 mcg. ( 29% )*

(Zn) Zinc

  0.883 mg. ( 78% )*


(A) Retino.

  204 mcg. ( 29% )*

(B2) Riboflavin.

  0.881 mg. ( + 194% )*

(B3) Niacin.

   1.3 mg. per 100 gr.

(B5) Pantothenic acid.

   2.15 mg. per 100 gr.

(B6) Pyridoxine.

  0.252 mg. ( + 152% )*

(B9) Folatsin..

  89.5 mcg. ( + 371% )*

(E) Tocopherol

  0.535 mg. ( + 7% )*

*(the difference from the average value)


23,7 -  Individual visits per month (average)
1451 -  All individual visits
03 01 2017 -  Date of publication of this article

Crottin de Chavignol PDO. Foto № 1
Crottin de Chavignol PDO. Foto  № 2
Crottin de Chavignol PDO. Foto  № 3

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