The Crottin de Chavignol AOP Fermier Affinage d’Excellence is made on a small farm in La Nièvre. It is ripened for 3 to 4 weeks. In the mouth, its texture ranges from tender to dry and brittle. Its subtle goat cheese notes, at first subdued, assert themselves whilst retaining a sensation of balance which is a hallmark of Crottin de Chavignol. It has a lovely bluish rind.