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.]
Mentioned in ?
References in periodicals archive ?
ROASTED BABY HEIRLOOM BEETS, VANILLA-INFUSED GOAT CHEESE, PUMPKIN SEED PESTO Serves 4 1 bunch each of baby yellow, candy, and red beets 1 cup white balsamic 1 cup EVO 3 garlic cloves 3 sprigs thyme 2 blood oranges 1 vanilla bean 1 small wheel Crottin de Champcol 1 bunch wild arugula 1 bunch yellow frisee 1 bunch mustard greens Any type of cress 1/2 cup pumpkin seed oil 1/2 cup pumpkin seeds, toasted Salt, pepper, coriander seeds CUT GOAT cheese lengthwise along the side into two long halves.
My wife had her usual goat cheese starter with this version being a crottin on ciabatta toast with a walnut and pear salad.
Et aussi le crottin des chevaux de la police montee chargee de la securite
Younger daughter's grilled goat's cheese crottin salad, pounds 6, with bonny coloured light pink heritage beetroots from Ken Holland, was exquisite.
Using crottin goat cheese for this recipe is ideal because it is quite firm but when hot it doesn't completely melt.
The winning dish created by sous chef Jenny which won her the Coventry chef title was a crottin and red onion pithivier on sorrel with beetroot coulis.
If you can't get crottin then use 1cm thick slices off a normal goat cheese log.
The Coffee Plate includes France's finest such as Crottin frais, Fleur due Maquis, Mimolette, and Ossau-Iraty.
They might go there to browse or as a last attempt to find, say, a delicious goat's milk cheese called Crottin de Chavignol, resigning themselves to the fact that they will pay three times its retail cost anywhere else.
Triballat, a family-owned French company with a portfolio of artisan cheese plants making AOP (appellation) cheeses such as Epoisses, Langres, Selles-Sur-Cher, Crottin de Chavignol, and Rocamadour.
After agonising over dishes such as roasted corn-fed chicken and lobster salad, I opted for a starter of grilled crottin goat's cheese served with dressed seasonal leaves (pounds 4.