Crottin is a small, round French goat cheese traditionally from the Berry region in central France. The name translates loosely to “small dropping” (referring to its shape, not its quality), and these compact little discs are among the most expressive goat cheeses available.

Flavor Profile

Young crottin is mild, creamy, and gently tangy with a soft, moist texture. As it ages, the rind develops a wrinkled, sometimes mottled surface, and the paste becomes progressively denser and more concentrated. Fully aged crottin is dry, crumbly, and intensely goaty, with a sharp, assertive flavor that goat cheese lovers prize.

How to Serve

Young crottin is excellent on salads, spread on bread, or served warm on a bed of greens (crottin chaud). Aged crottin is best on a cheese board where its concentrated flavors can be savored with wine. Try slicing young crottin in half, drizzling with honey, and broiling until bubbly.

Pairing Suggestions

Pair with Sancerre, Pouilly-Fumé, or any crisp Sauvignon Blanc. The wine’s acidity complements the cheese’s tang perfectly.