When selecting, buy a Crottin that is not too young and fresh (bright white) nor too old and yellow or tannish in color. After a Crottin is a week old, it has a yeast-like flavor with a moist texture. As it ages for a few days longer the cheese begins to become more flavorful, providing a nuttier flavor that becomes sweeter when reaching 3 weeks of age. Similarly, as the flavor improves, the texture becomes more dense and creamy. A favorite way to prepare a Crottin is to baste it with a vinaigrette, bake or grill it until slightly warm, cut in half or quarters, and serve over a bed of greens as an appetizer or salad dish, which is a popular French dish. Crottins can also be served as dessert cheeses, pairing them with fruit, hard crusted breads and a light, fruity red wine.