Crottin d'Antan Poitou I Le Fromage Yard

Crottin d’Antan is a traditional French goat’s cheese made by Fromagerie Poitou Chèvre, located in the historic Poitou-Charentes region, one of France’s heartlands of chèvre. Small, cylindrical, and wrinkled, this little cheese matures from a fresh, tangy youth into a firmer, more complex form as it ages. When young, it is mild, lactic, and delicately creamy; with time, it develops nuttier, earthier flavours and a drier, more crumbly texture. 

Country of origin: France
Region, town: Poitou Charentes, 
Source of milk: Goat's Cheese
Texture: Creamy and dense when young; firm, crumbly, and nutty with age
Flavour: Fresh and tangy at first; nutty, earthy, and complex when matured
Aging time: 10 days – 2 months

Serving suggestion: Serve Crottin d’Antan on a cheeseboard with figs, grapes, or a drizzle of honey. Spread the younger version on toasted sourdough, or crumble the more mature cheese into salads for a tangy, savoury kick.

Wine Pairing: Classic pairings include a crisp Sauvignon Blanc from the Loire (such as Sancerre or Pouilly-Fumé). For something different, try it with a light Pinot Noir or a sparkling brut.

A little history:
The crottin shape has been a symbol of French goat cheese for centuries. Farmers traditionally allowed it to dry and harden, creating a cheese that could be stored for long periods and grated over dishes — a practical tradition that continues to this day.

The name Crottin comes from the Berry dialect word crot, meaning “hole.” These were the spots along riverbanks where women once washed laundry. The surrounding clay soil was shaped into oil lamps and later into small moulds for draining goat’s curds. In time, the moulds gave their name to the cheese itself — a rustic story that ties Crottin d’Antan directly to the daily life of rural France.