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I recently purchased several selections of chevre from Pascal Trotte in Paris, and most of them are medium to hard, aged goat cheeses. I know that Sancerre is an excellent match for the crottin de chavignol, but is it the best choice for those other nuggets of chevre? The other cheeses include his favorites, one from the Savoyard and one from Poitou, neither of which are the longest-aged, as well as four or five boutons which may be best used grated onto a salad. Thanks for any suggestions. I am having issues with my camera but might be able to post pictures to display the selections.

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