Vermont Butter and Cheese Fresh Crottin
September 1st, 2008 | by tb |
The second cheese I picked up at the Columbus Circle Whole Foods in NYC was a Vermont Butter and Cheese Company Fresh Crottin. Since I had the Crottin de Chavignol the day before, I figured it would be worth comparing it to an American-made version.
The Crottin was made from goat’s milk and formed into a little “button” weighing about 70 grams. The rind was soft and slightly bloomy. The aroma was fresh and bit a floral. The texture was creamy, but slightly chalky to the center. The taste was much more towards the fresh chevre end of the spectrum. It was tangier that then French Crottin, but had a great citrus, almost lemony taste. I really enjoyed this Crottin. I could eat this daily!
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