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Crottin de Chavignol Cheese
This soft to firm goat's milk cheese comes from the Sancerre region
of the Loire. About 5 cms in diameter, it is generally served hot (see
below for recipe suggestions).
Photograph of Crottin de Chavignol
Hot goat cheese
The simplest way to serve the cheese is on toast. Begin by cutting
the piece of cheese in half (to make two circles and not two half
circles) so that it is less thick. Slightly toasting some slices of
bread. Place round pieces of cheese on the toast and grill until the
cheese begins to brown. Serve with green salad and a dry white wine
such as Sancerre.
Honey toasted goat cheese
If you enjoyed the above, then you'll really enjoy the next version.
Fry some pine cone seeds so that they are slightly burnt. Repeat all
the steps as mentioned in the previous recipe, just before the cheese
begins to brown, add a small quantity of honey on top of the cheese
and a place a few of the pine cone seeds. Continue to grill until
the honey melts and spreads over the cheese; Once again serve with
a green salad.
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