Aged Goat Cheese “Crottin”

An American line of French-style ripened goat cheeses wouldn’t be complete without a small Bijou-like Crottin. Bijou is French for “jewel” and epitomizes all that is special about goats’ milk and the making and caring for a small cheese. This geotrichum-rinded cheese has a unique sweet and yeasty flavor.


Made with fresh pasteurized goats’ milk from family farms, Bijou curd coagulates overnight, drains in cheese cloth and is then shaped into little buttons. Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days. Serve toasted on baguette with a salad for a traditional French Bistro Chevre Chaud or on a cheeseboard.

  • French for "jewel"
  • With age develops a wrinkled rind and nutty taste
  • Wrapped in its own "microcave" for continued aging
  • Serve toasted on a Baguette with a salad or on a cheeseboard

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Nutritional Facts

2014 American Cheese Society

  • Bijou, 1st Place—American Made / International Style
  • Feta, 1st Place—Feta Cheese
  • Coupole, 2nd Place—Soft-Ripened Cheese
  • Bonne Bouche, 2nd Place—American Originals
  • Cultured Butter with Sea Salt and Maple, 2nd Place—Flavored Cheeses
  • Crème Fraîche, 3rd Place—Cultured Milk and Cream Products
  • Cultured Butter Unsalted, 3rd Place—Butters

2014 Fancy Food Show

  • Bijou, Winner—Best Perishable Food Service Product

2014 Whole Foods Market Supplier Awards


2010 Fancy Food Show

  • Bijou, Foodservice, Winner—outstanding foodservice product