Crottin D’Antan  – (France)

In the early 8th Century CE, Arabian invaders known as Saracens came over the Pyrenees and invaded France, settling in the Loire Valley. Barely a century later, the French had given the Saracens the heave-ho, but not without first learning their cheesemaking recipes and absconding with their goats!  Today, we enjoy the spoils of their victory in the form of this delicious Crottin.  Perfectly snack-sized, this petite puck is aged for just a few weeks, long enough for it to develop its rolling Geotrichum rind. Beneath is a compact, flaky paste that begins fresh, moist and bright, and matures into a piquant, robust, nutty treat with a drier, almost gratable texture.

Add this little cheese puck to a wonderful mix of fresh greens, avocado, tomatoes, lemon pepper, Maldon sea salt flakes, some unfiltered olive oil and a dash of while balsamic and you have the perfect salad. And did I mention all of this is available now, in the middle of January!