[3] The etymology is dubious: the word crot described a small oil lamp made from burned clay, which resembles the mould used to prepare the cheese.

Another explanation is that old Crottin gets harder and browner and tends to look like dung, the French word for an animal dropping being crotte.

Protected by the AOC Seal,[1] Crottin de Chavignol is produced today with traditional methods.

As it ripens (Chavignol bleuté), it takes on a stronger flavour and develops a harder rind.

[5] Although commonly served as a baked starter, Chavignol is also often found cold as a component element of a cheese board selection.