Small, 3 oz. cone shaped, teardrop dusted with paprika and a white mold rind, this little cheese certainly has its devotees. I think that the most intriguing thing about the Crocodile Tear is its shape , which is also the reason they are so difficult to mold by hand.  Personally, I prefer the Cannonball which is the same weight, but different shape and tends to ripen a bit more uniformly as a ball but this cheese most definitely has its loyal followers.   The Tear is creamy but firm, and at it's best when young--about 10-15 days.   

Pairings:  Pairs well with crisp, light wines and sparkling wines or rose.