Crotin de Chavignol is usually seen and eaten quite young when the interior is soft and the rind is pale brown-white. It becomes more dry and crumbly with sharper taste as it ages.
Description
Description
Le Crotin de Chavignol est généralement vu et consommé assez jeune, lorsque l'intérieur est tendre et que la croûte est brun-blanc pâle. En vieillissant, il devient plus sec et friable, avec un goût plus prononcé.
Taste Preferences
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