CheeseXML 1.00
Crottin de Chavignol
Ingredients
| Goat milk, not ultra-pasteurized | 1 gal |
| C20G chèvre culture | 1 item |
| Geotrichum candidum | 0.06 tsp |
| Non-iodized cheese salt | 0.25 tsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat the milk to 23 °C Heat the vat to the culture temperature published for this make. | Heat · Milk preparation · Temperature: 23 °C | |
| 2 | Add culture Sprinkle the starter, rehydrate, then rest at temperature. | Step code · Ripening · Temperature: 23 °C · Time: 20 h · Addition: Amount: 1 item; Rest: 2 min | |
| 3 | Ladle the curd Ladle uncut curd into the hoops. | Step code · Cutting | |
| 4 | Draw whey and hoop Draw whey to the grain and fill the hoop. | Drain · Draining · Flips: Turn: After: 5 min; Turn: After: 15 min | |
| 5 | Salt Salt the curd or the wheel. | Salt · Salting | |
| 6 | Age Age 48–52 °F / 90% RH, turn daily until white mold covers (~10 days), then cooler. About 2 months; 2–3 weeks already has character. | Age · Aging |
Crottin de Chavignol
Soft-ripened cheese · Difficulty: 3
Batch scale
Scale factor:
Description
Wallace Crottin: 1 gallon goat milk at 74 °F, C20G chèvre culture (or MA011 plus drops of rennet) and Geotrichum, 18–24 hour lactic set, salted little buttons, bloomy ~2 months.
Recipe details
- Style
- Soft-ripened cheese
- Country
- France
- Region
- Chavignol, Sancerre
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Goat milk, Pasteurized, Not homogenized
- Milk volume
- 1 gal
- Expected yield
- 1 lb
- Yield ratio
- 0.119826 ratio
- Active time
- 40 min
- Total time
- 30 h
- Scale
- For milk volume: 1 gal
Ingredients
- Goat milk, not ultra-pasteurized — 1 gal
Role: Base milk · Kind: Milk Goat
- C20G chèvre culture — 1 item
Role: Culture · Kind: Culture
Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.
- Geotrichum candidum — 0.06 tsp
Role: Mold · Kind: Mold Geotrichum Candidum · Optional: Yes
- Non-iodized cheese salt — 0.25 tsp (Details: Salt: Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Slotted ladle
- Cheese hoop / mold
- Draining mat
- Ripening box
- Aging fridge or cave
- Bamboo mat
Process
Heat the milk to 23 °C
Heat · Milk preparation
Heat the vat to the culture temperature published for this make.
Temperature: 23 °C
Add culture
Step code · Ripening
Sprinkle the starter, rehydrate, then rest at temperature.
Temperature: 23 °C · Time: 20 h · Addition: Amount: 1 item; Rest: 2 min
Ladle the curd
Step code · Cutting
Ladle uncut curd into the hoops.
Draw whey and hoop
Drain · Draining
Draw whey to the grain and fill the hoop.
Flips: Turn: After: 5 min; Turn: After: 15 min
Salt
Salt · Salting
Salt the curd or the wheel.
Age
Age · Aging
Age 48–52 °F / 90% RH, turn daily until white mold covers (~10 days), then cooler. About 2 months; 2–3 weeks already has character.
Aging
Duration: 21 d; Stage: Name: Crottin box; Duration: 21 d; Temperature: 10 °C; Humidity: 90 %; Turning: Every 1
Storage
Temperature: 4 °C; Shelf life: 21 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Crottin de Chavignol Recipe; Creator: Jim Wallace / New England Cheesemaking Supply; Year: 2023; URL: https://cheesemaking.com/collections/recipes/products/crottin-de-chavignol-recipe
Tags
Tag: Vegetarian