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Dec 10, 2001 01:29 PM

crotin poivre fromage

  • m

Does anyone know a cheese called "crotin poivre"? I think it's a sheep's milk cheese and I'm trying to get more info about it. Also does anyone know a good cheese supplier?

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  1. Hi michaelA,

    "Crottin au poivre" refers to a soft goat's cheese that has been rolled in cracked black better. You can find it in most upscale markets (or, if you're in, in almost any market) or, if you're having trouble, try Redwood Hill Farms (link below), which sells goat cheeses at several local farmer's markets.

    Of course, nothing will taste as good as fresh goat cheese so if you have a local supplier, go with them. A good resource for checking for local suppliers is co-ops or health food markets. You can get a list of farmer's markets in CA at (sorry, only one link allowed below, so you'll need to cut and paste).

    I hope you'll try it with a sweet green-leafy-object such as spinach, or with sliced tart apples sprinkled with balsamic vinegar. It's really great.


    3 Replies
    1. re: PRSMDave

      Oh, good grief. I need to drink the coffee before posting the reply.

      It's been rolled in cracked black pepper, not cracked black better. Uff da.

      And since I have to double post anyway, here's the other link.


      1. re: PRSMDave

        Thanks for the reply. Yeah my copy of Gastronomique only mentions Crottin de Chavignol, no mention of black pepper. One more question,what would distinguish a Crottin from just a good chevre rolled in pepper??

        1. re: michaelA

          Crottin refers to the log shape.

    2. Actually, crotin poivre is not a soft goat cheese at all, but a hard cheese in the shape of a cylinder about the size of large mug. It has a blackish rind, and when you slice into it, you'll see whole black peppers inside the cheese. It tastes like a cross between an Appenzeller and a Reggiano and is consistently one of my favorite cheeses. I believe it is a cow's milk cheese, but it's been a while since I was a cheese seller. I'm not sure where you are, but it should be available at most good cheese counters. It tends to run close to $10/lb so not cheap, and many places cut it down and wrap it to put in the refrigerated case, so it's easy to miss. Look for the blackish rind and the peppers. If you like this cheese, you might also like one called Tete de Moines. Hope this helps.

      4 Replies
      1. re: Eric Eto

        Really? That's weird. There could, of course, be two crottins (the word is French for "dropping", as in "goat dropping") but when I've bought crottin au poivre it's been basically a log of chevre rolled in pepper. It's been from several sources, too, which is why I don't think it's a fluke.

        Hmm... now which does michaelA mean?

        1. re: Eric Eto

          Thanks so much, Eric the cheese you describe is the one a friend mentioned to me. I've been unable to find it so far, including many sites on the web. I'll also look for the "Tete".

          1. re: michaelA

            In NYC you can probably getTete de Moins at Zabars or D&D.

            I got one from diBruno's shop(Phila) for some friends for Thanksgiving. It weighs a kilo. I don't see it listed on their site, but I bet a phone call could arrange one as they are typically obliging.


            1. re: saucyknave

              Called diBruno Bros in Philly and they don't have the Crotin. Will keep trying.