| CROTTIN |
 Description:
This is one of the rare
cheeses that can be eaten at different stages of maturity. for example when the
cheese continues to mature after 6 the rind becomes rough and hard over time.
Texture:
Fresh from the
cheese vat, it is often eaten clothed in fine herbs and at this stage in the
maturing process it has a creamy texture. After about six weeks the smell is
stronger and its pate has become dry and brittle and has a harder texture.
Taste:
Fresh, it has a
creamy, nutty taste. Later on in the maturing process it acquires a pronounced
flavour. As the cheese continues to mature, the robust taste increases, but is
never sour. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
90 g |
| Affinage |
 |
6 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
