This cheese comes from the region around Chavignol, France, famous for it goats' cheeses. It has many of the same characteristics as the Crottin. It can be eaten fresh, semi-dried or dry. The taste is delicate and refreshing, after a few weeks maturing in the cellars the taste becomes more pronounced. The cheese is at its best, accompanied by a well baked country loaf of bread and a young cooled Sancerre.