How to Make Crottin de Chavignol at Home

Crottin de Chavignol is one of the most iconic goat cheeses of France. Hailing from the Loire Valley, this small, round cheese is known for its earthy flavour, crinkly natural rind, and ability to age gracefully. Traditionally made with unpasteurised goat’s milk, it can range from fresh and tangy to firm and nutty, depending on its stage of ripeness.

In this post, you'll discover how to make Crottin de Chavignol at home using ingredients and tools accessible in the UK. Perfect for home cheesemakers, food lovers, and cheese board enthusiasts alike.

--- published by foodie Parmod.

🧀 What Is Crottin de Chavignol?

Crottin de Chavignol (pronounced kro-tan duh sha-veen-yol) is a small French goat cheese named after the village of Chavignol. It has Protected Designation of Origin (PDO) status, meaning authentic versions must come from that region. However, you can replicate its texture and flavour at home with a bit of patience and care.

The cheese is roughly 60g in size and becomes firmer, denser, and more flavourful as it matures. Fresh Crottin is mild and creamy; aged Crottin is dry and robust with a wrinkled rind.

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🛒 Ingredients for Homemade Crottin de Chavignol

To make 4 small cheeses:

4 litres fresh goat’s milk (unpasteurised or pasteurised)

1/8 tsp mesophilic starter culture (e.g., MA4001 or MM100)

4 drops liquid rennet diluted in 1/4 cup cool, non-chlorinated water

1/4 tsp cheese salt (non-iodised)

Optional: Geotrichum candidum mould (for a natural bloomy rind)

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🧂 Equipment You’ll Need

Stainless steel pot

Thermometer

Cheese ladle or slotted spoon

Small cylindrical moulds (crottin-style or baby camembert moulds)

Butter muslin or fine cheesecloth

Draining tray and mat

Ripening container or cheese cave

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🥣 Step-by-Step Instructions

1. Warm the Milk

Gently heat your goat’s milk to 22°C. Use a thermometer to monitor the temperature accurately.

2. Add Starter Culture

Sprinkle the mesophilic starter over the surface of the milk. Let it rehydrate for 1–2 minutes, then stir gently with an up-and-down motion.

If using Geotrichum candidum for a natural rind, add a pinch at this stage.

3. Add the Rennet

Add the diluted rennet and stir gently for 30 seconds. Cover the pot and let the milk set at room temperature (around 21°C) for 16–18 hours until a soft, yoghurt-like curd forms.

4. Ladle into Moulds

Using a ladle or slotted spoon, carefully scoop the curd into small cylindrical moulds. Allow them to drain naturally for 24 hours. No pressing is needed.

5. Salt the Cheese

After unmoulding, sprinkle the cheeses evenly with fine cheese salt on all sides. Let them sit for a few hours at room temperature to begin forming a skin.

6. Dry and Age

Place the cheeses on a cheese mat in a ripening box with good airflow. Keep them at 10–12°C with 85–90% humidity. Turn the cheeses daily.

Within a few days, a thin wrinkled rind will begin to form. Age for:

5–7 days for a fresh, mild Crottin

2–3 weeks for a firm, tangy cheese

4–5 weeks for a drier, more complex flavour

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🧊 Storage Tips

After desired ageing, wrap the cheese in breathable cheese paper or waxed paper and refrigerate. Consume within 7–10 days of peak maturity.

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🍽 How to Serve Crottin de Chavignol

Serve with rustic bread, grapes, or apples

Drizzle with honey for a sweet contrast

Crumble over salads or roasted vegetables

Bake whole with herbs for a warm appetiser

Pair with Loire Valley white wines like Sancerre or Pouilly-Fumé

Let cheese come to room temperature before serving to enjoy its full flavour and aroma.

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💡 Tips for Success

Use high-quality goat’s milk—fresh is best

Maintain consistent temperature and humidity during ageing

Keep tools and surfaces clean to prevent contamination

Don't rush the process—flavour improves with time

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✅ Benefits of Making Crottin at Home

Affordable gourmet cheese

Control over ageing and flavour

No artificial preservatives

Proudly homemade and customisable

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🔍 

How to make Crottin de Chavignol

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How to age goat cheese

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🧀 

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Easy Homemade Chèvre

French Cheese Board for Beginners

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Now You Know How to Make Crottin de Chavignol!

Whether enjoyed fresh or aged, this little French cheese is a beautiful addition to any cheeseboard or kitchen repertoire. Give it a try, and you’ll taste the Loire Valley in every bite.

📌 Don’t forget to save this recipe and follow us for more homemade cheese tutorials!

--- write ✍️ by foodie Parmod.