TIP OF THE DAY: A Goat Cheese Crottin For Dessert | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: A Goat Cheese Crottin For Dessert | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: A Goat Cheese Crottin For Dessert

Sophisticated diners don’t indulge in sweet desserts on a daily basis. Instead, they finish the evening meal with cheese; perhaps with some fruit, but often just with a knife and fork. While we love all cheeses, a mild, creamy goat cheese is always a perfect choice for us.

The next time you’re near a cheese store or the cheese department of your market, pick up a crottin, a small goat cheese (often two inches in diameter) shaped like a drum (it’s the signature goat cheese shape of France’s Loire Valley).

Crottins are typically served with a mesclun salad (mixed baby greens), lightly dressed in vinaigrette, as a way to end the meal. It can be divided between two people or eaten as a single portion.

Use whatever greens you have on hand. We prefer to serve goat cheese with with a Champagne, sherry or white vinegarette and good olive oil or an olive oil/nut oil mix (hazelnut oil and walnut oil are absolutely delicious). Other special salad mixes to serve with crottin or other goat cheese:

  • Arugula, sliced apple or pear and pistachio nuts

    Crottins are generous individual portions. If you just want a bite of cheese, split a crottin in two. Photo of aged crottin by Elvira Kalviste | THE NIBBLE.

  • Baby spinach, orange segments and grape tomatoes
  • Endive, radicchio and toasted walnuts
    There’s no need to serve bread or crackers with the cheese. But if you want to, consider raisin, raisin-walnut or semolina, lightly toasted.


    A fresh crottin drizzled with honey and
    topped with chopped walnuts. We’d like to
    add some dried cherries! Photo courtesy Vermont Creamery.


    If you want more of a dessert, simply dress up the crottin. You can use individual crottins or slice a goat cheese log or round to create a dessert that’s essentially a deconstructed cheesecake.

  • Sauce. Drizzle honey, maple sugar or maple syrup over the top of the cheese. You can also use a fruit syrup, melted jelly or a dab of preserves,
  • Nuts. Sprinkle with chopped almonds walnuts, pecans or pistachios. Toasting the nuts adds a dimension of flavor (how to toast nuts).
  • Fruit. You can add a fruit element—dried blueberries or cherries, chopped apricots or dates, or a small dice of fresh strawberries, one blackberry or raspberry, melon or anything you have at hand.
  • Fresh herbs. Use ‘em if you’ve got ‘em: a rosemary plume, a chiffonade of basil or a scattering of anything minced to add color to the plate.
  • Bread. For an optional finishing touch, head to the bread group: graham crackers; toasted raisin, semolina or walnut bread; wheatmeal biscuits or other crackers. Almondina biscuits and biscotti also work for us. Assembling a lovely dish is often a function of looking through the fridge and cupboard to see what’s waiting for you.
    Find more delicious recipes with goat cheese at VermontCreamery.com, a spectacular producer of irresistible goat cheeses. They’ve been a NIBBLE Top Pick Of The Week (here‘s the original review), and continue to delight us with wonderful new products. Look for them at the store: You’ll be delighted with anything you buy.

    Brush up on the different types of cheeses in our Cheese Glossary.

    Find more of our favorite cheeses in our Gourmet Cheese Section.


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