Chavignol salad needs no introduction, but it can also be appreciated served on slices of apple.
Perfect wine match: Sancerre


Chavignol (PDO)
Chavignol is the most famous goat’s cheese from the Berry area. Its taste and texture change according to the ageing time. Some people prefer it semi-dry, a texture which is achieved after around ten days’ maturation. It is also possible to find blue Chavignol, as Penicillium mould develops after a month or so, unveiling aromas of woody undergrowth. Nutty and hazelnut flavours develop when fully ripened. Ideal for the cheeseboard, Chavignol is also perfect as a cooking ingredient, either breadcrumbed, thinly sliced, grilled or marinated.
Chavignol
Valençay
Selles-sur-Cher
Pouligny-St-Pierre
Sainte Maure de Touraine
Casciotta d’Urbino
Noord-Hollandse Edammer
Fromage de Herve|
EDITOR Graphic design : Françoise DOLL |
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• AOP depuis 1976
• 1,006 tons