{"id":71,"date":"2026-08-23T18:47:52","date_gmt":"2026-08-23T15:47:52","guid":{"rendered":"https:\/\/gvinage.co.il\/product\/crottin-baladi\/"},"modified":"2026-10-15T15:16:07","modified_gmt":"2026-10-15T12:16:07","slug":"crottin-baladi","status":"publish","type":"product","link":"https:\/\/gvinage.co.il\/en\/product\/crottin-baladi\/","title":{"rendered":"Crottin Baladi"},"content":{"rendered":"
\n

Crottin Baladi is a small, ripened goat cheese made from 100% pasteurized goat milk. It ripens for at least two weeks and reaches its peak after about a month. Its rind is edible and develops with the help of a secret blend of cultures.<\/p>\n

\n
\"GoatGoat milk<\/strong><\/span><\/div>\n
<\/span>Wine pairing: Sauvignon Blanc<\/strong><\/span><\/div>\n<\/div>\n

Its inspiration<\/h3>\n

A small, ripened goat cheese that combines inspiration from the traditional crottin cheeses of France\u2019s Loire Valley with the goat milk and local character of the Galilee.<\/p>\n

Making and ripening<\/h3>\n

Made from 100% pasteurized goat milk and shaped into a small cheese of about 180 g. It ripens for at least two weeks and reaches its peak after about a month. During this time a natural rind develops on its surface with the help of the dairy\u2019s secret blend of cultures. The rind is edible and an important part of the flavour, aroma and texture.<\/p>\n

\n
\n

Taste and aromas<\/h3>\n

At its peak (after about a month) there is a balance between the aromatic rind and the ripe centre \u2014 the texture becomes firmer and slightly more crumbly, and the flavours develop towards nutty, herbal and earthy notes, alongside the fresh character of goat milk.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

Take it out of the fridge about 20 minutes before serving. Serve it whole or cut into wedges that include the rind, with baguette, sourdough bread or delicate crackers, and with honey, nuts, apples, pears and figs. Also good in salads and sandwiches, or placed on a slice of bread and briefly toasted.<\/p>\n<\/div>\n

\n

\u201cCrottin is one of the goat cheeses most closely associated with the French countryside: a small, modest-looking cheese that manages to change and surprise as it matures. When young it is soft, fresh and delicate; with time it firms up, its flavour deepens and its rind takes on a character of its own.<\/p>\n

The cheese\u2019s name probably comes from the word Crot in the dialect of the Berry region, meaning \u201chole\u201d. That was the name for the places on the riverbanks where people used to wash clothes. From the clay soil found there they made, among other things, the small moulds in which the cheeses were shaped. So, contrary to what is often thought, the name has nothing to do with how the cheese looks, but with the vessel in which it was made.<\/p>\n

When I set out to create our crottin, I felt that the connection to goat milk was already at the heart of the cheese. The challenge was not to replace the raw material, but to translate the cheese from one terroir to another \u2014 from the hills of central France to the pastures of the Galilee.<\/p>\n

Our crottin is a small lactic cheese with a delicate texture and clean goat flavours, accompanied by the aromas of the local pasture. When young it is moist, soft and fresh; as it ripens it becomes firmer and more concentrated, and its flavours grow deep and complex. It is a cheese that keeps developing even after it leaves the dairy \u2014 and every stage of its life offers a slightly different experience.<\/p>\n

For me, the crottin tells a story of translation: a French tradition that finds a new voice through the milk of our goats, the seasons and the Galilean soil. Hence its name \u2014 \u201cCrottin Baladi\u201d: as in Brik Baladi, the Arabic word \u201cbaladi\u201d means local, of the place.\u201d<\/p>\n

\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/p><\/blockquote>\n

\n

Frequently asked questions about Crottin Baladi<\/h2>\n
\nWhat is Crottin Baladi made from, and how long does it ripen?<\/summary>\n

Made from 100% pasteurized goat milk and shaped into a small cheese of about 180 g. It ripens for at least two weeks and reaches its peak after about a month. During this time a natural rind develops on its surface with the help of the dairy\u2019s secret blend of cultures. The rind is edible and an important part of the flavour, aroma and texture.<\/p>\n<\/details>\n

\nHow should I serve Crottin Baladi, and with which wine?<\/summary>\n

Take it out of the fridge about 20 minutes before serving. Serve it whole or cut into wedges that include the rind, with baguette, sourdough bread or delicate crackers, and with honey, nuts, apples, pears and figs. Also good in salads and sandwiches, or placed on a slice of bread and briefly toasted. Recommended wine pairing: Sauvignon Blanc.<\/p>\n<\/details>\n

\nHow should I store Crottin Baladi at home?<\/summary>\n

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 and place it loosely in a bag or box in the fridge, so the cheese can breathe without trapping excess moisture. The full guide: How to store cheese at home<\/a>.<\/p>\n<\/details>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A soft goat milk cheese inspired by traditional crottin cheeses. Made at the GVINAGE dairy in the Galilee and ripened under controlled conditions as its flavours gradually develop.<\/p>\n","protected":false},"featured_media":70,"comment_status":"open","ping_status":"closed","template":"","meta":{"_gv_en_title":"Crottin Baladi","_gv_en_excerpt":"

A soft goat milk cheese inspired by traditional crottin cheeses. Made at the GVINAGE dairy in the Galilee and ripened under controlled conditions as its flavours gradually develop.<\/p>","_gv_en_content":"

\n

Crottin Baladi is a small, ripened goat cheese made from 100% pasteurized goat milk. It ripens for at least two weeks and reaches its peak after about a month. Its rind is edible and develops with the help of a secret blend of cultures.<\/p>\n

\"GoatGoat milk<\/strong><\/span><\/div>
<\/span>Wine pairing: Sauvignon Blanc<\/strong><\/span><\/div><\/div>\n

Its inspiration<\/h3>\n

A small, ripened goat cheese that combines inspiration from the traditional crottin cheeses of France\u2019s Loire Valley with the goat milk and local character of the Galilee.<\/p>\n

Making and ripening<\/h3>\n

Made from 100% pasteurized goat milk and shaped into a small cheese of about 180 g. It ripens for at least two weeks and reaches its peak after about a month. During this time a natural rind develops on its surface with the help of the dairy\u2019s secret blend of cultures. The rind is edible and an important part of the flavour, aroma and texture.<\/p>\n

\n
\n

Taste and aromas<\/h3>\n

At its peak (after about a month) there is a balance between the aromatic rind and the ripe centre \u2014 the texture becomes firmer and slightly more crumbly, and the flavours develop towards nutty, herbal and earthy notes, alongside the fresh character of goat milk.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

Take it out of the fridge about 20 minutes before serving. Serve it whole or cut into wedges that include the rind, with baguette, sourdough bread or delicate crackers, and with honey, nuts, apples, pears and figs. Also good in salads and sandwiches, or placed on a slice of bread and briefly toasted.<\/p>\n<\/div>\n

\u201cCrottin is one of the goat cheeses most closely associated with the French countryside: a small, modest-looking cheese that manages to change and surprise as it matures. When young it is soft, fresh and delicate; with time it firms up, its flavour deepens and its rind takes on a character of its own.<\/p>

The cheese\u2019s name probably comes from the word Crot in the dialect of the Berry region, meaning \u201chole\u201d. That was the name for the places on the riverbanks where people used to wash clothes. From the clay soil found there they made, among other things, the small moulds in which the cheeses were shaped. So, contrary to what is often thought, the name has nothing to do with how the cheese looks, but with the vessel in which it was made.<\/p>

When I set out to create our crottin, I felt that the connection to goat milk was already at the heart of the cheese. The challenge was not to replace the raw material, but to translate the cheese from one terroir to another \u2014 from the hills of central France to the pastures of the Galilee.<\/p>

Our crottin is a small lactic cheese with a delicate texture and clean goat flavours, accompanied by the aromas of the local pasture. When young it is moist, soft and fresh; as it ripens it becomes firmer and more concentrated, and its flavours grow deep and complex. It is a cheese that keeps developing even after it leaves the dairy \u2014 and every stage of its life offers a slightly different experience.<\/p>

For me, the crottin tells a story of translation: a French tradition that finds a new voice through the milk of our goats, the seasons and the Galilean soil. Hence its name \u2014 \u201cCrottin Baladi\u201d: as in Brik Baladi, the Arabic word \u201cbaladi\u201d means local, of the place.\u201d<\/p>\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/blockquote>\n

Frequently asked questions about Crottin Baladi<\/h2>
What is Crottin Baladi made from, and how long does it ripen?<\/summary>

Made from 100% pasteurized goat milk and shaped into a small cheese of about 180 g. It ripens for at least two weeks and reaches its peak after about a month. During this time a natural rind develops on its surface with the help of the dairy\u2019s secret blend of cultures. The rind is edible and an important part of the flavour, aroma and texture.<\/p><\/details>

How should I serve Crottin Baladi, and with which wine?<\/summary>

Take it out of the fridge about 20 minutes before serving. Serve it whole or cut into wedges that include the rind, with baguette, sourdough bread or delicate crackers, and with honey, nuts, apples, pears and figs. Also good in salads and sandwiches, or placed on a slice of bread and briefly toasted. Recommended wine pairing: Sauvignon Blanc.<\/p><\/details>

How should I store Crottin Baladi at home?<\/summary>

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 and place it loosely in a bag or box in the fridge, so the cheese can breathe without trapping excess moisture. The full guide: How to store cheese at home<\/a>.<\/p><\/details><\/div>","_gv_fr_title":"Crottin Baladi","_gv_fr_excerpt":"

Un fromage de ch\u00e8vre \u00e0 p\u00e2te molle inspir\u00e9 des crottins traditionnels. Fabriqu\u00e9 \u00e0 la fromagerie GVINAGE en Galil\u00e9e et affin\u00e9 dans des conditions contr\u00f4l\u00e9es pendant que ses saveurs se d\u00e9veloppent progressivement.<\/p>","_gv_fr_content":"

\n

Le Crottin Baladi est un petit fromage de ch\u00e8vre affin\u00e9, fabriqu\u00e9 \u00e0 partir de 100 % de lait de ch\u00e8vre pasteuris\u00e9. Il s\u2019affine au moins deux semaines et atteint son apog\u00e9e apr\u00e8s environ un mois. Sa cro\u00fbte est comestible et se d\u00e9veloppe gr\u00e2ce \u00e0 un m\u00e9lange secret de ferments.<\/p>\n

\"LaitLait de ch\u00e8vre<\/strong><\/span><\/div>
<\/span>Accord vin : Sauvignon blanc<\/strong><\/span><\/div><\/div>\n

Son inspiration<\/h3>\n

Un petit fromage de ch\u00e8vre affin\u00e9 qui associe l\u2019inspiration des crottins traditionnels de la vall\u00e9e de la Loire au lait de ch\u00e8vre et au caract\u00e8re local de la Galil\u00e9e.<\/p>\n

Fabrication et affinage<\/h3>\n

Fabriqu\u00e9 \u00e0 partir de 100 % de lait de ch\u00e8vre pasteuris\u00e9 et fa\u00e7onn\u00e9 en un petit fromage d\u2019environ 180 g. Il s\u2019affine au moins deux semaines et atteint son apog\u00e9e apr\u00e8s environ un mois. Pendant ce temps, une cro\u00fbte naturelle se d\u00e9veloppe \u00e0 sa surface gr\u00e2ce au m\u00e9lange secret de ferments de la fromagerie. La cro\u00fbte est comestible et constitue une part importante de la saveur, de l\u2019ar\u00f4me et de la texture.<\/p>\n

\n
\n

Go\u00fbt et ar\u00f4mes<\/h3>\n

\u00c0 son apog\u00e9e (apr\u00e8s environ un mois), un \u00e9quilibre s\u2019installe entre la cro\u00fbte aromatique et le c\u0153ur affin\u00e9 \u2014 la texture devient plus ferme et l\u00e9g\u00e8rement plus friable, et les saveurs \u00e9voluent vers des notes de noisette, d\u2019herbes et de sous-bois, aux c\u00f4t\u00e9s du caract\u00e8re frais du lait de ch\u00e8vre.<\/p>\n<\/div>\n

\"Roue<\/div>\n<\/div>\n

Suggestion de service<\/h3>\n

Sortez-le du r\u00e9frig\u00e9rateur environ 20 minutes avant de servir. Servez-le entier ou coup\u00e9 en quartiers avec la cro\u00fbte, avec de la baguette, du pain au levain ou des crackers d\u00e9licats, et avec du miel, des noix, des pommes, des poires et des figues. \u00c9galement d\u00e9licieux dans les salades et les sandwichs, ou pos\u00e9 sur une tranche de pain et bri\u00e8vement grill\u00e9.<\/p>\n<\/div>\n

\u00ab Le crottin est l\u2019un des fromages de ch\u00e8vre les plus \u00e9troitement associ\u00e9s \u00e0 la campagne fran\u00e7aise : un petit fromage d\u2019apparence modeste qui parvient \u00e0 changer et \u00e0 surprendre en m\u00fbrissant. Jeune, il est tendre, frais et d\u00e9licat ; avec le temps, il se raffermit, sa saveur s\u2019approfondit et sa cro\u00fbte prend un caract\u00e8re qui lui est propre.<\/p>

Le nom du fromage vient probablement du mot \u00ab crot \u00bb dans le parler du Berry, qui signifie \u00ab trou \u00bb. C\u2019\u00e9tait le nom des endroits au bord des rivi\u00e8res o\u00f9 l\u2019on lavait le linge. Avec l\u2019argile qu\u2019on y trouvait, on fabriquait notamment les petits moules dans lesquels les fromages \u00e9taient fa\u00e7onn\u00e9s. Ainsi, contrairement \u00e0 ce que l\u2019on pense souvent, le nom n\u2019a rien \u00e0 voir avec l\u2019aspect du fromage, mais avec le r\u00e9cipient dans lequel il \u00e9tait fait.<\/p>

Quand j\u2019ai entrepris de cr\u00e9er notre crottin, j\u2019ai senti que le lien avec le lait de ch\u00e8vre \u00e9tait d\u00e9j\u00e0 au c\u0153ur du fromage. Le d\u00e9fi n\u2019\u00e9tait pas de remplacer la mati\u00e8re premi\u00e8re, mais de traduire le fromage d\u2019un terroir \u00e0 un autre \u2014 des collines du centre de la France aux p\u00e2turages de Galil\u00e9e.<\/p>

Notre crottin est un petit fromage lactique \u00e0 la texture d\u00e9licate et aux saveurs de ch\u00e8vre nettes, accompagn\u00e9es des ar\u00f4mes du p\u00e2turage local. Jeune, il est humide, tendre et frais ; en s\u2019affinant, il devient plus ferme et plus concentr\u00e9, et ses saveurs deviennent profondes et complexes. C\u2019est un fromage qui continue d\u2019\u00e9voluer m\u00eame apr\u00e8s avoir quitt\u00e9 la fromagerie \u2014 et chaque \u00e9tape de sa vie offre une exp\u00e9rience un peu diff\u00e9rente.<\/p>

Pour moi, le crottin raconte une histoire de traduction : une tradition fran\u00e7aise qui trouve une voix nouvelle \u00e0 travers le lait de nos ch\u00e8vres, les saisons et la terre galil\u00e9enne. D\u2019o\u00f9 son nom \u2014 \u00ab Crottin Baladi \u00bb : comme dans Brik Baladi, le mot arabe \u00ab baladi \u00bb signifie local, d\u2019ici. \u00bb<\/p>\u2014 No\u00e9mie Richard Stein, ma\u00eetre fromag\u00e8re certifi\u00e9e, GVINAGE<\/cite><\/blockquote>\n

Questions fr\u00e9quentes sur le Crottin Baladi<\/h2>
De quoi est fait le Crottin Baladi, et combien de temps s\u2019affine-t-il ?<\/summary>

Fabriqu\u00e9 \u00e0 partir de 100 % de lait de ch\u00e8vre pasteuris\u00e9 et fa\u00e7onn\u00e9 en un petit fromage d\u2019environ 180 g. Il s\u2019affine au moins deux semaines et atteint son apog\u00e9e apr\u00e8s environ un mois. Pendant ce temps, une cro\u00fbte naturelle se d\u00e9veloppe \u00e0 sa surface gr\u00e2ce au m\u00e9lange secret de ferments de la fromagerie. La cro\u00fbte est comestible et constitue une part importante de la saveur, de l\u2019ar\u00f4me et de la texture.<\/p><\/details>

Comment servir le Crottin Baladi, et avec quel vin ?<\/summary>

Sortez-le du r\u00e9frig\u00e9rateur environ 20 minutes avant de servir. Servez-le entier ou coup\u00e9 en quartiers avec la cro\u00fbte, avec de la baguette, du pain au levain ou des crackers d\u00e9licats, et avec du miel, des noix, des pommes, des poires et des figues. \u00c9galement d\u00e9licieux dans les salades et les sandwichs, ou pos\u00e9 sur une tranche de pain et bri\u00e8vement grill\u00e9. Accord vin recommand\u00e9 : sauvignon blanc.<\/p><\/details>

Comment conserver le Crottin Baladi \u00e0 la maison ?<\/summary>

Enveloppez-le dans du papier sulfuris\u00e9 ou du papier cuisson \u2014 pas dans du film \u00e9tirable, qui \u00e9touffe le fromage et lui donne un arri\u00e8re-go\u00fbt \u2014 et placez-le sans serrer dans un sac ou une bo\u00eete au r\u00e9frig\u00e9rateur, pour que le fromage puisse respirer sans emprisonner l\u2019exc\u00e8s d\u2019humidit\u00e9. Le guide complet : Comment conserver le fromage \u00e0 la maison<\/a>.<\/p><\/details><\/div>"},"product_brand":[],"product_cat":[22],"product_tag":[],"class_list":["post-71","product","type-product","status-publish","has-post-thumbnail","product_cat-lactic","pa_milk-27","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product\/71","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/comments?post=71"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media\/70"}],"wp:attachment":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media?parent=71"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_brand?post=71"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_cat?post=71"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_tag?post=71"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}