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Cheese from Berry, France
Raw whole goat milk is soured with whey from earlier makes and a little rennet, and left at least 24 hours to set into a lactic curd. The curd is pre-drained in cloth, spooned into small conical moulds, turned at least once and dry-salted, then ripened at least 10 days.
| Raw whole goat milk | From at most the last two days' milkings, used within 21 hours of the last milking[crottin-cdc-2022] |
| Rennet1–4 ml per 100 litres | Dose for a reference rennet of 520 mg chymosin per litre[crottin-cdc-2022] |
| Whey from earlier makes, or commercial starter first grown on local goat milk | Single-strain starters and direct-vat commercial starters are banned[crottin-cdc-2022] |
| Dry salt | [crottin-cdc-2022] |
| Starter | whey back-slopping (or local-grown commercial starter); optional yeast and mould flora on the rind |
Total time across the recorded steps: 12 days
What changes: Whey from an earlier make goes into raw goat milk to start the souring
Output: seeded raw milk.
Microbes at work in this step
lactic bacteria from whey or local-grown starter begin to grow
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole goat milk is soured with whey from earlier makes and a little rennet, and left at least 24 hours to set into a lactic curd. The curd is pre-drained in cloth, spooned into small conical moulds, turned at least once and dry-salted, then ripened at least 10 days. Made in 6 steps over 12 days. The longest step, ripen, takes at least 10 days (INAO 2022) and runs at at least 10 °C (INAO 2022). Lactic acid bacteria carried over in whey from earlier makes does most of the fermenting.
| Main step | at least 10 daysSet[crottin-cdc-2022] | Ripen |
|---|---|---|
| Temperature | at least 10 °CSet[crottin-cdc-2022] | Ripen |
Crottin is a lactic goat cheese like Selles-sur-Cher or Valençay. Its specification requires raw milk, pre-draining the curd on cloth, and very small conical moulds with at least one turn, which gives the bulge at its waist.
Made only from raw goat milk; the specification says the milk must have had no heat treatment or equivalent. Frozen curd may be mixed back in at no more than 50 %, within 15 months of freezing. ANSES, the French food safety agency, names soft raw-milk cheeses with a flowery rind, such as Camembert, Brie and crottin, among the main sources of Salmonella, Listeria and E. coli outbreaks from raw-milk cheese in France. It advises pregnant women, people with weak immunity, people over 65 and young children not to eat raw-milk cheeses, except pressed cooked cheeses such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
The specification says goat keeping and cheesemaking have been a source of extra income for farms in the area since at least the 16th century. Women ran the goats and the cheesemaking, and the small cheeses often fed workers in the fields and vines. The name may come from the Berry word "crot", a hole on a riverbank whose clay was used for cheese moulds.
