This is without doubt the most famous goat cheese from the Berry. Everyone can find a level of ripening that suits them. Some people prefer it demi-sec, when it has been aged for about ten days, whereas after about a month Penicillium appears and gives it flavours of the undergrowth. When it is very dry, flavours of hazelnuts and other nuts emerge. It is a splendid addition to a cheese cheeseboard but also makes for a fine treat as an apéritif paired with a glass of white Sancerre, which comes from the same region and, together, they form a blissful union! It is also used very frequently in cooking, as it can be chopped or used on a gratin.

  • chevre
    Goat’s milk
  • AOP
  • thermometre
    Raw milk
  • fromages
    Goats and brousses
Key figures
  • 68 Milk producers
  • 33 Farmhouse producers
  • 1 Cheesemaking plants
  • 3 Maturing plants
  • 897 Tons marketed in 2020

Our tasting tips

Pains à déguster avec le Chavignol


Seeded baguette
Vienna bread
Traditional baguette
Fruit bread

Accords gourmands

Food pairings

Alcohol abuse is harmful to your health.
Drink in moderation.

White Sancerre is a native of the same region as Chavignol and the couple make for a blissful union. You can also pair this cheese with other white wines from Centre-Val de Loire or a light red.