Crottin de Chavignol

A small flat-cylindrical raw goat's milk cheese produced in a defined area centred on the Pays-Fort sancerrois region of Cher, with parts of Loiret and Nièvre. Obtained by lactic coagulation with a small quantity of rennet, pre-drained on cloth, and matured for a minimum of 10 days from moulding. A 'repassé' stage, in which the cheese is matured in a confined atmosphere until soft and darkened, is also recognised.

About this designation

Registered as a PDO under file number PDO-FR-0117, with eAmbrosia identifier EUGI00000012900, and granted EU protection on 21 June 1996, 'Crottin de Chavignol'/'Chavignol' covers a small flat-cylindrical cheese made from raw whole goat's milk by lactic coagulation with the addition of a small quantity of rennet. The curds are pre-drained on cloth before moulding. The minimum maturing period is 10 days from the moulding date. The shape is a flat cylinder with rounded edges; the central diameter is greater than the top and bottom diameters. Total dry matter content per cheese must be between 37 g and 45 g; fat content must be at least 45 % of the dry matter content; and weight upon leaving the business must be between 60 g and 90 g. By 1 January 2017 at the latest, herds must comprise only goats of the Alpine breed. Fodder must represent at least 50 % of the dry matter in the daily ration and must be composed of at least 70 % grass, hay or wrapped fodder; ensilaged fodder is not permitted. Milk production, cheesemaking, and maturing must all take place within the defined geographical area, which covers municipalities in the departments of Cher, Loiret, and Nièvre. A 'repassé' variant — covered in blue Penicillium and matured in a confined atmosphere until soft, with a rind that may become darker or brown — is explicitly recognised by the specification. Each cheese or batch must carry the designation name, the words 'appellation d'origine protégée', and the EU PDO symbol.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-FR-0117; eAmbrosia identifier EUGI00000012900.
• The specification sets total dry matter content at between 37 g and 45 g per cheese and a maximum weight of 90 g upon leaving the business.
• By 1 January 2017 at the latest, herds must comprise only goats of the Alpine breed; no other breed is permitted.
• Ensilaged fodder is not permitted; fodder must comprise at least 70 % grass, hay or wrapped fodder.

Tasting notes

Berry-Sancerrois goat's milk small button-shaped cheese aged 10+ days, evolves dramatically with age: young (10-20 days, white pelliclé and creamy), demi-sec (20-30 days, firmer ivory), bleui (30-50 days, blue-grey mold), repassé (50+ days, hard amber, very intense). Tangy goat-milk flavor evolves from fresh-floral to intensely sharp-savory.

HoReCa use

**Crottin chaud** — warmed on toast over salade verte, the iconic French bistro starter; aged versions on plateau de fromages; classic Sancerre wine pairing.

Packaging

• single-button-60g
• single-button-50g
• gift-tray-6x60g
• gift-tray-12x60g

Seasonality