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Whether you want clarity on a cooking technique, recipe term or specific ingredient,
you'll find it here in our A to Z guide to epicurean wisdom. Use the keyword search
or the alphabetical index above to get to grips with culinary lingo.
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Glossary
Goat's milk crottin.gif)
Crottin, a French cheese is made with goat's milk.
It is a semi-hard textured cheese that has a fresh flavour and a slightly strong aftertaste.
It is delicious in salads and its taste makes it a good accompaniment to fruit. Try it stuffed with figs and honey.
It is great melted and like blue-cheeses (though not as strong) can add a different dimension of flavour.
We use it in our Autumn vegetable stew with grilled cheese recipe.
For more ideas see our quick ideas with goat's milk cheese.
conversion table
½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml
Fahrenheit - Celsius
Subtract 32, then multiply by 0.56
Celsius - Fahrenheit
Multiply by 1.8, then add 32
