That little raw goat’s cheese milk has a washed rind and a slightly pressed pate. Its area of production (Chablais, Mont Blanc and Aravis Alps) is protected. It has the shape of a 8 cm across disc, which weighs about 300 gr.

History

A the beginning of the XVIIth century, the Chevrotin des Aravis and the Reblochon were made in the same places.

Production

The milk comes from the Alpine chamoisée breed of goat. According to the natural cycle of the seasons, few Chevrotins are made during winter.

3 litres of milk are needed to make a cheese. Its pate is pressed, which is very original for a goat’s milk cheese.

The maturation lasts 3 to 4 weeks.

Choice and tasting

Eyes: pinky rind.

Touch: fine and smooth pate.

Palate: delicate and unusual flavour for a goat’s milk cheese.