Crottin, especially “Crottin de Chavignol” is one of my favorite goat cheeses. It is small (about 2 inches wide and 1.5 inches high), it can be eaten at various stages of maturity – either mild and soft or strong and dry.
It normally looks like this: (photo courtesy of Wikipedia)
The rind is slightly moldy, the shape is fairly even and the center is fairly solid and smooth. It actually can get quite chalky and crumbly as it ages. A beauty.
I found a recipe in my favorite cheese recipe book right now, “200 Easy Homemade Cheese Recipes” by Debra Amrein-Boyes. I also got 4 crottin molds from The Beverage People a couple of weeks ago when we visited our friends up in Santa Rosa.
Yesterday, the crottins reached their 10th day of maturity, which is technically when you can start eating them. The result looked pretty good!
Except, it looks not as high as the one above and a little softer/wrinklier than intended.
Uhhh maybe a lot softer?
I mean look at this gooeyness!
This looks way more like a mini goat camembert than a crottin.
It also tasted like a mini goat camembert! Super creamy, with a strong tasting rind and deliciously balanced with a glass of Côtes du Rhône.
I’m not sure what I did wrong in the process, but I am embracing the mistake.
gosh those pictures are dreamy!
I remembered this posting when I was the SF Ferry Building on Thursday and picked up a Cowgirl Creamery Crottin because of it. (also got a nice stinky cheese there)
Mini Goat Camembert sounds (and looks) pretty good to me! :)
I am looking for a recipe for crottin. We made different soft goat cheese and some hard. But after reading Goat Song and The Year of the Goat, I want to make a crottin. Tell me the steps please. Anne
wow…I’m so inspired! Your cheeses really look professional! If you have a chance and are in Berkeley, do check out “The Cheeseboard,” which has all sorts of amazing cheeses (next to Cheeseboard Pizza, also a must try!) and La Farine Bakery (yummy desserts)
I bought the book “200 Easy Homemade Cheese Recipes” after reading your blog, and am anxiously waiting for it in the mail. yay! Happy Holidays!
Thanks Kim! Every cheese making experiment is such an adventure, I love it! I’m so glad you got the “200 Easy Homemade Cheese Recipes” book. It really has become my consistent go-to. Also thanks for the Berkeley tips, they are noted! :-)
Anne – I would highly recommend buying this book: http://www.amazon.com/200-Easy-Homemade-Cheese-Recipes/dp/0778802183 But one tip about making Crottin, is to really fill the molds more than you think can fit. Not by squishing the curds down into the molds, but by waiting for them to drain for a few minutes and then re-filling.
Happy Holidays, ladies!