crottin

crot·tin

 (krŏt′n)
n.
1. A pungent cheese made of goat's milk and formed into small disks.
2. A disk of this cheese.

[French, from Old French crotin, animal dropping, diminutive of crotte, dung, probably of Germanic origin.]
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References in periodicals archive ?
Sheep Milk Cheese Comprehensive Study by Type (Crottin, Rocamadour, Picodon, Valencay, Others), End Use (Commercial, Residential), Distribution Channels (Supermarkets and Malls, Restaurants and Hotels, Local Markets, Online Shopping Sites, Schools and Institutions, Others) Players and Region - Global Market Outlook to 2024
Starter highlights include white crab spring rolls; torched mackerel; and baked goat's cheese crottin.
Cypress Grove has a ripple of vegetable ash in their Humboldt Fog; Laura Chenel's fresh goat cheese is soft and milky; Andante Dairy takes a cue from the classic French crottin. What these cheeses all have in common (besides being made in Northern California and, as it happens, by women) is a creamy tang that is unmistakably goat cheese.
I enjoyed warm Crottin goat cheese salad, Cheshire beef bourguignon and treacle tart.
The filo wrapped crottin with honey soused tomatoes, lovage and kale (PS6.50) is a cute little parcel of creamy indulgence, with the tomato holding enough sharpness inside its sweet poaching juice.
Finally, the little Bijou from Vermont Creamery is made in the style of a traditional French Crottin de Chavignol.
Choices will include starters of rope-grown mussels, a warm British flaked ham salad, baked goat's cheese crottin or Loch Fyne fish soup and mains of grilled cod rarebit, whole roasted sea bass, salmon fillet, an Aberdeen Angus chargrilled burger or spelt risotto with Portobello mushroom.
Subjects evaluated Pacherenc, Sancerre, Bourgogne and Madiran wines after nibbling on epoisses, comte, Roquefort and crottin de chavignol cheeses.
Roedd o'n poeni o ddifri am ddyfodol yr hyfryd Brie de Meaux, le Crottin de Chavignol a'r Bleu d'Auvergne, a bron nad oes dagrau yn fy llygaid innau yn dychymygu dyfodol o'r fath.
Arguelles especially recommends the ancient Comte and Fourme d'Ambert; the creamy Camembert and Brie; the Reblochon; the goat cheeses Crottin and SainteMaure; the sheepmilk blue cheese Roquefort.
* a0x20 Spring Sonoma County Salad with Redwood Hill Farm Crottin, Meyer Lemon Zest and Fresh Apples