Maturation: 16 days
Cheese Type: Uncooked, Pressed cheese with washed rind
Produced in the mountaneous area of the Aravis, Chevrotin has been produced since the 17th century. Similar in the making off process and texture to its homologue the Reblochon, Chevrotin Awarded AOC in 2002, Chevrotin cheese was first produced in the 17th century in the mountaneous area of the Aravis. Similar making off process and texture than its homolgue 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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