Maturation: 1 month
Cheese Type: Uncooked, Pressed cheese with washed rind
Produced in the mountainous area of the Aravis, Chevrotin has been produced since the 17th century in the mountainous area of the Aravis. Similar in the making off process and texture to the Reblochon, Chevrotin was Awarded AOC in 2002.
Like its homologue Reblochon, the cheese is made with raw goat’s milk.
The rind is slightly washed which gives it this yellow to orange rind a bit stinky. Slightly sweet, yogurt-like and full of aromatic notes, Chevrotin is great to pair with a dry chignin.
White wines (Chignin, Jacquere, Roussette)
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