Crottin de Chavignol is subtle and slightly nutty. In its youth (Chavignol jeune), its dough is solid and compact, and its rind is white. As it ripens (Chavignol bleuté), it takes on a stronger flavour and develops a harder rind. With full maturity (Chavignol affiné), the dough becomes crumbly and the mould on the rind matures into a bluish colour.
The cheese is marketed and eaten at all three stages of maturity.
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'Tête de Moine' as a proper term has been used since about 1790, but the cheese has a much longer history. The monastery of Bellelay was established in 1136 and confirmed by Pope Innocent II six...
It was first created by Robin Condon and later moved to Sharpham's when Robin decided to focus on blue cheeses. The curd is carefully packed into moulds to achieve its unique rustic shape and then...
Mario Olianas’ Yorkshire Pecorino Leeds Blue is made exclusively from top-quality ewe's milk sourced from a local farm in Harrogate, North Yorkshire. This award-winning cheese has received numerous...
It boasts a golden-yellow rind and a pale interior dotted with small holes, characteristic of its traditional aging process, which lasts from several months to a year or more. French Gruyère is...
Crottin de Chavignol is subtle and slightly nutty. In its youth (Chavignol jeune), its dough is solid and compact, and its rind is white. As it ripens (Chavignol bleuté), it takes on a stronger flavour and develops a harder rind. With full maturity (Chavignol affiné), the dough becomes crumbly and the mould on the rind matures into a bluish colour.
The cheese is marketed and eaten at all three stages of maturity.
