Crottin de Swellendam

Crottin is a goat’s milk cheese normally made in the heart of France in the verdant Loire Valley. When the Crottin is young, it is moist and it has a light tangy goat’s milk flavor. As it ages, this pretty little cheese takes on a firmer texture and a fuller flavor. This is a lovely cheese that is excellent served warm with mesclun greens and it pairs especially well with Sancerre and Sauvignon Blanc. One piece weighs approximately 2 ounces. Now we are lucky enough to have a local Crottin producer from organic whole goats milk and we are very happy to serve it at our Swellendam restaurant on dinner evenings.

Here is a simple recipe for crottin which is quick and easy to prepare but still looks the part! Perfect for summer as a starter or as part of a longer menu such as the ones we do.


Grilled Crottin with Pear & Walnut Salad

1 goat’s cheese crottin, halved horizontally
10 walnut halves, toasted
1 ripe pear, peeled and halved or quartered
2 handfuls of salad leaves
Dressing made with 1 tbsp sherry vinegar whisked with 4 tbsp walnut oil or really good strong olive oil

Heat the grill to high and grill the cheese, cut-side up, until browned. In a bowl, toss the salad leaves, pear, walnuts and dressing, then arrange on 2 plates. Top each salad with the grilled cheese and serve. Easy.