From where I was born, across the Loire river, lay a couple of nice villages more or less famous around the world amongst food and wine specialists. One of them is called Chavignol. Its specialty is a cheese - I know every French village has a special cheese - named Crottin de Chavignol. It is always surprising to see that a tiny village hardly housing 200 inhabitants can make it on the world cheese map as it produces the most famous goat cheese of the many varieties produced in the Loire Valley. The name seems to be coming from something no too glamourous as it is believed that while getting old, the "Crottin" gets harder and browner and tends to look like dung (Crottin = dung). Appetizing, isn't it?
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