Vermont Butter & Cheese’s new yummy Fresh Crottin won first place at the 2007 American Cheese Society and Best of Class at the U.S. Championship Cheese contest. It’s a younger and lighter version of their Bijou that we reviewed earlier this year.
Try the soft cheese in this or another favorite salad:
Top arugula on a salad plate with 1 fresh crottin halved. Add 3 tomato wedges; sprinkle with 2 T shaved Parmigiano Reggiano, 1 T toasted pine nuts, and black pepper to taste. Drizzle with 2T olive oil and 1 T balsamic vinegar. Makes 1 serving.
I really love goat cheese it is really delicous. Most of the time I eat it as a dessert or use it to make a salsa.
Please share — your goat cheese salsa…