Crottin | 🩆The Bow Tie Duck Manila


Prizes from the Loire Valley

Pro­duced in the Loire Val­ley since the 16th cen­tu­ry, crot­tin cheeses blos­som in ver­sa­til­i­ty as they age. Our cousin vari­ants are sub­tly dif­fer­ent, a treat for every turophile!


The crot­tin is a deli­cious goat’s milk delight, a spe­cial type of cheese that has a dis­tinct, enjoy­able taste at every point in its matu­ri­ty. At 10 days old (jeune), it has a faint fra­grance and very mild, nut­ty taste. The rind is almost as soft as the pĂątĂ©. At around 6 weeks (bleutĂ©), this is when the wrin­kling begins. The disc begins to shrink and gains a bluish hue, crum­bli­er pĂątĂ©, and more pun­gent scent. By the three-month mark (affinĂ©), the crot­tin is deemed mature. It los­es about half its orig­i­nal size and gain the pun­gency of aged Brie. 

Crot­tin de Pays – Oth­er­wise known as Crot­tin de Pays-Fort, after the nat­ur­al micro-region adja­cent to Chav­i­g­nol, this is slight­ly larg­er than its cousin, with a milky taste when fresh and a gen­er­al nut­ty palate that strength­ens as it ages.

Crot­tin de Chav­i­g­nol — Crot­tin de Chav­i­g­nol is a small cheese made of goats milk. As the rind devel­ops, it will take on a rather unique rip­pled appear­ance. The young cheese has a sub­tle nut­ty fla­vor that shows off the qual­i­ty of the goats milk. As it ripens it becomes crumbly and the rind becomes a bluish color.


At a cool room tem­per­a­ture, a crot­tin makes a delight­ful addi­tion to any cheese board, espe­cial­ly with slices of crisp fruit or pro­sciut­to and a driz­zling of hon­ey. It also bakes well into a rich, creamy appe­tiz­er dip, a fluffy souf­flĂ©, or even a savory tart. As the cheese ages, it can be crum­bled into a sal­ad of bit­ter greens with a light vinai­grette dress­ing. Try it in a warm Croque Madame for your week­end brunch. It makes a great alter­na­tive for Roque­fort cheese in burg­ers or baked oys­ters too.

Chilled white wine goes best with crot­tin cheese, espe­cial­ly Sancerre and Pouil­ly-FumĂ©, right from the Loire Val­ley too. Red wine drinkers will enjoy aged Chav­i­g­nol with a Pinot Noir or CĂŽtes du RhĂŽne. And, of course, this gem of a cheese goes well with a cel­e­bra­to­ry Cham­pagne or any oth­er sparkling wine, too. 


As deli­cious as we now know crot­tin cheeses to be, the sto­ry behind that name is a rather humor­ous one. French goat cheese sell­ers want­ed to describe their wares to their buy­ers in famil­iar terms. They used crot­tin to refer to the wrinkly rinds, but the word also hap­pens to mean ​“ani­mal drop­pings”. Thank­ful­ly, by smell and col­or alone, there’s no mis­tak­ing which crot­tin is which!

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but­ter draw­er of a refrig­er­a­tor, not on the shelves them­selves. This is to help reg­u­late their tem­per­a­ture and humid­i­ty lev­els — and pre­vents the for­ma­tion of mold. Once opened, they should not be kept in their orig­i­nal pack­ag­ing. Soft cheeses with del­i­cate rinds need to breathe, so they are best placed in glass con­tain­ers lined with paper tow­els to absorb extra mois­ture. Leave the lid open a tiny bit for air to cir­cu­late. Cheeses are air-flown from France on demand. They are meant to be con­sumed with­in 1 to 2 weeks of their arrival at your residence.

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