Crottin dry with olive oil and chili

Dry crottin with olive oil and chili


It was a very old way to preserve a perishable food longer than it's own life time to dip a cheese in olive oil.


In this case we add our touch to enhance the final product.


We add to  the olive oil a little chili  pepper and some aroma Provence  herb such as thym and rosemary.


The final result, after a week time, the Crottin becomes more soft with a spicy touch balanced with aroma herb.


A very attractive preparation cheese.

300 g
(10,5 Ozs)

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