-
Has butter become a luxury in France?
Price rises set to continue as milk production falls
-
From baguettes to oysters: France's vending machine industry is booming
We test the automated food dispensers that are popping up in car parks and lay-bys around the country
-
'We cannot keep up with demand': French Savoie wines are thriving in the US
Once overlooked in France, the region's offerings are now popular with Americans
Artisan cheese of the month: Crottin de Chavignol
The aroma is unmistakeably ‘goaty’
First granted the prestigious AOC label of excellence in 1976, the Loire Valley’s crottin de Chavignol is made with whole goat’s milk and matured for at least ten days.
Its fat content is 32% and each small, roundish cheese weighs around 60g.
The cheese offers an infinite range of flavours and textures depending on the degree of ripeness, meaning you can find a version suited to your taste, from fresh and light to more mature and poky in flavour, or from soft to hard.
You can eat the whole cheese while it is young but the rind on older goat’s cheese tends to firm up. Very nice accompanied by a local Sancerre white wine.