#crottin

[julienbrkmr]

Amiens (Zoo)

[toutplacid]

Deux Chevaux à Sainte-Suzanne (Mayenne) – rotring 0.20, carnet nº 110, 2016 Dessin paru dans « Mayenne Underground », trouvable en Mayenne : demander aux autochtones.

[unepetitefaim]

Crottins De Chèvre Panés

Coucou mes gourmands. Je suis une fan des fromages de chèvre, sur toutes ses formes Ces crottins de chèvre panés, sont fondants et croustillants à la fois Un pur moment, délicieusement gourmand😋😋 Les servir chaud, sur un lit de salade verte Voilà comment faire un bon petit repas Bonne journée à tous😘😘

http://une-petite-faim.fr/crottins-de-chevre-panes/

[t-i-p-s]

one cheese, two cheese, white cheese, blue cheese

when i want to bring a crowd-pleaser to a party, i turn to little rounds of fresh or aged goat cheese, called Crottin (x)

guests find them cute and easy to manage, not too overwhelming and just tangy enough to feel special. just a few mins under high heat and these little buggers turn into golden medallions of happy, melty dairy atop a slice of baguette.

[papotipapota]

Salade de crottin de chèvre aux graines

Salade de crottin de chèvre aux graines

Petite recette facile, rapide et réalisable en toute saison que ce soit en entrée, en plat ou pour le fromage :-)

Temps de préparation : 5 min

Temps de cuisson: 3 min

Ingrédients (pour 4 pers.):

4 crottins de chèvre nature

120g de graines décortiquées (lin, tournesol, courge…)

50g de graines germées ( type alfalfa, poireau, shizo…)

jeunes pousses de salade

vinaigrette

Roulez les crottins dans…

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[whatafriendwehaveincheeses]

Le Crottin D'Antan

This little disc is Crottin, a goats cheese made in the Loire Valley in France (a place I recommend going at some point if you like cheese and castles because they have loads of both and very often you can combine the two).

This is not a very big round - it's maybe four centimetres across. As it ages, Crottin goes from being a soft cheese with a bloomy rind, to a hard cheese covered in a variety of different moulds. You can let it mature for up to four months, but I think mine has made it to about three weeks - it had a slight blue bloom beginning on the top (to be expected, and not because it was off. I'm not sure Crottin can go off, to be honest, or at least I think the French have a slightly different idea about what constitutes "off" to the rest of us).

At first I sliced of a few thin rounds and had them on crackers - it was lovely, smooth and nutty - very creamy but with that crisp edge you get from goats cheese. Then I left it for a few days and prepared it the way the man who sold it to me had suggested: sliced thinly and grilled on toast with thyme and honey:

Ok so there is a bite taken out of it because I initially forgot the honey and then as I chewed my first mouthful I realised that there was definitely something missing - no way would you specifically instruct someone to just grill it with thyme, it was nothing particularly special. The honey completed it in just the most astonishing manner but then, with the last few mouthfuls it all just became a bit too much and I had to cram the rest in before I was overwhelmed by the goatyness and the sweetness and the thyme piping up in the back there.

[patakraouz]

Toulouse

(Septembre 2013)

[nicomillerioux-blog]

Apéro pré-vendanges entre vignerons, #sancerre #crottin de chavignol, La base ! (à Joseph Mellot)