The true Crottin de Chavignol is produced from the raw milk of an alpine race of goats, easily recognised by their brown thick coats. This is one of the rare cheeses that can be eaten at different stages of maturity. Fresh from the cheese vat, it is often eaten clothed in fine herbs and at this stage in the maturing process it has a creamy, nutty taste. After about six weeks, the smell is stronger and its pâté becomes dry and brittle and has a harder texture with a pronounced flavor. After this period, the cheese continues to mature and the robust taste increases, but is never sour. The rind becomes rough and hard over time.