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.

Weight
300 g
(10,5 Ozs)
Maturing
Entire
Season

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