Packed in a clamshell. This is the most popular goat’s cheese in France! It has also obtained numerous awards at international competitions, such as the World Cheese Awards (gold medal 2018-19) and the Concours Général Agricole de Paris (silver medal 2018). It is made in France and matured in the traditional way for at least 7 days. Its vermiculated rind is characteristic of traditional Crottin cheeses. When sliced, its very white chalky heart is revealed in contrast with its slightly ivory coloured rind, and firm, soft, melt-in-the-mouth texture. On the palate, it has a slightly woody taste. The Crottin Picandine can be eaten hot or cold.