Bought a little cheese yesterday. Nothing much, a piece of Brillat-Savarin and a chèvre that we shared between us last night. The Brilliat-Savarin was on my daughter’s demand; excellent as always. On of few pasteurized cheeses I really enjoy. The Chèvre, slightly dry as expected and finely balanced. For breakfast this morning I had it; Crottin de Chavignol fried in bacon fat. What a pleasant surprise. Chèvre is a very friendly cheese to put in the oven, on the grill or as I did, fried in bacon fat in a frying pan. You really should try it.
A twist for the better?
Just as you know, I did not eat it with the bacon, not need for that 🙂 Warm Chèvre expresses quite other flavors than served natural. Of course, the fat added a pleasant note to the cheese. For the better. Not saying the cheese needs it, Crottin de Chavignol is excellent as it is. But every now and then a twist is for the better.
[otw_shortcode_info_box border_type=»bordered» border_style=»bordered» icon_type=»general foundicon-right-arrow»]This goat milk cheese is from the Berry area of the Loire. As with most of these cheeses it tastes quite different fresh and ripe. Becomes drier with storage. Most often it is eaten young when it is moist and has a more tender taste than the stored varieties. The taste is more elegant young but with distinct goat flavor. Also possible to get a blue stain mark when it is stored for more than a month. AOP since 1976.[/otw_shortcode_info_box]On toast
Have it on a toast, you can of course fry the slice of bread in the same fat as the cheese, but it might be a bit hefty. So perhaps better to just put the bread in the toaster, or on the grill.
With this there is nothing better than a good cup of tea. Assam with a touch of milk. At least if you have the little treat for breakfast. Otherwise a good Sancerre will do. Crottin de Chavignol and Sancerre are from the same area, so that usually works.