Chevrotin
AOP📍 Auvergne-Rhône-Alpes · Haute-Savoie
Small pressed goat cheese from the Alps.
The cheese
A goat's cousin to Reblochon, Chevrotin hides in the folds of the prealpine massifs of Savoie and Haute-Savoie — Chablais, Bauges, Aravis, and the Mont-Blanc country — where Alpine goats slip up steep slopes like chamois. Granted AOC status in May 2002 and AOP in 2005, this exclusively farmhouse cheese is made from raw goat's milk, pressed and uncooked, using a technique close to that of Reblochon. The two-hundred-and-fifty to three-hundred-and-fifty-gram wheel, with its fine pink-white rind freckled with yellow flora, ages at least twenty-one days in the cellar — sometimes up to five weeks. The ivory paste offers frank aromas of hazelnut and undergrowth, balanced by a milky note characteristic of high-altitude goat's milk. Enjoy from April to September with an Apremont, a Roussette de Savoie, or simply on rye bread.