#crottin

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😘😘

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)

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…

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:

Toulouse