The Crottin de Chavignol, a type of cheese, has an interesting history and a unique name. It was originally created as a snack to be enjoyed during the grape harvest in the region of Chavignol, France. The cheese got its name from the small clay oil lamp that was traditionally used in the Sancerrois region, where Chavignol is located. These lamps were called “crottins,” which means “dung” in French, due to their shape and appearance.
Interestingly, the Crottin de Chavignol cheese itself earned the nickname “horse droppings” because of its resemblance to horse dung when it matured. While this may not sound appealing, it is important to note that the comparison is purely visual and does not reflect the taste or quality of the cheese. In fact, the Crottin de Chavignol is highly regarded and beloved by cheese connoisseurs around the world.
The name “Crottin de Chavignol” may initially elicit mixed reactions due to its association with dung. However, it is crucial to understand the historical and cultural context in which the cheese was named. The region of Chavignol has a long history of winemaking, and the grape harvest is a significant event in the local community. The cheese was originally created to provide sustenance and enjoyment to those working in the vineyards during this busy time.
The comparison of the cheese to dung is purely a visual one. When fully matured, the Crottin de Chavignol develops a wrinkled rind and a firm, dense texture. Its color can range from pale white to creamy yellow, depending on its age. The flavor profile of the cheese is complex, with a balance of nuttiness, tanginess, and earthiness. It can have a slightly goaty taste, which is characteristic of many goat's milk cheeses.
While the name may be unconventional and perhaps off-putting to some, it is essential to approach the Crottin de Chavignol with an open mind and a willingness to appreciate its unique qualities. Like many traditional foods, the naming of this cheese reflects the history, culture, and traditions of the region in which it originated.
The dung of Chavignol refers to the Crottin de Chavignol cheese, which earned its name due to its resemblance to horse droppings when matured. However, it is important to look beyond the name and appreciate the history, cultural significance, and delicious flavor of this beloved cheese.