I've made a couple of batches of a cheese described in the recipe (The Cheesemaker's Apprentice - Sasha Davies - crediting Kris Noiseux) as a Crottin, and its a nice cheese, but the recipe isn't goats milk, and isn't lactic coagulated, so my reasoning is: it shouldn't really be called a Crottin. But what is it?
It uses MA4000 and Geo, settles under its own weight in a 12 x 6 cm form to 1/3 to 1/4 original height, brines (saturated) for 20 minutes, ripens for 4-6 weeks at 13 C/80%RH. Oh, and it isn't a washed curd, so probably shouldn't be posted in this section either!
I had trouble with humidity, which probably accounts for a many and varied flora, but we've been eating the first batch since day 23, and they keep getting tastier. I've got them wrapped in bloomy rind paper in the cave now, for the final couple of weeks.
Rats! I dont know why some of the images have fallen on their sides...
