Tuesday, December 18, 2007

Crottin de Chavignol.

I ate Crottin after diner. It tasted sour, and the texture was moist and little hard. It get tangled(correct description?) on my tongue. I've heard of that people grilled it on sliced baguette or served it as a salad. sounds delicious.

2 comments:

Estelle said...

Hikalu,
The crottin is supposed to be velvety on the outside and hard inside. Taste it with French bread and Sauvignon Blanc: it's divine!

hikalu said...

hi estelle!
Thank you for telling me that Sauvignon blanc goes together with crottin. I will try it next time!