Chevrotin is a soft goat’s milk based cheese produced in Haute-Savoie / Upper Savoy (now in eastern France). Since 2002 it has enjoyed an AOC designation.



Chevrotin has been produced since the 17th century in the Alpine foothills of the Savoyard Chablais, Bauges and Aravis districts. The landscape presents difficulties to agriculture, with steep gradients, a damp climate and a thin limestone based soil that supports a restricted vegetation. The only domesticated animals that can feed here are goats: these are also able to move around with the same surefootedness as the chamois who live nearer the mountain peaks. Chevrotin is made from filtered but unpasteurized goat’s milk.

The cheese is a fresh one, with only a brief maturation period. Production tends to be a small-scale artisanal process. At a minimum, it needs three weeks to ripen: this takes place on pine timber shelves, and during ripening time each cheese is turned and washed with brine three times per week.

How it looks

A cheese takes the form of a flattened cylinder, with a diameter of 9 – 12 cm and a thickness of 3 – 4½ cm. It generally weighs 250 - 350 g. Chevrotin features a “fine croûte blanche rosée“ coating of soft reddish-brown, not unlike the rind of such better known cheeses as Munster. Chevrotin appears similar to Reblochon which is made in the same regions of Savoy, applying similar processes, but which is produced lower down the valleys using cow’s milk.

How it tastes

The cheese has a full flavour with an aromatic sourness reminiscent of the wild herbs included in the spring and summer diets of the mountain goats. Chevrotin is particularly suitable for eating with bread at breakfast, and also deserves a prominent place on the cheese-board at the end of a main meal. The best season during which to eat chevrotin is generally between May and September, approximately five weeks after manufacture, but it can be enjoyed any time between April and November.

(During the winter months the goats are housed in sheds and their diet of hay does not produce the subtle herb based flavour for which enthusiasts value chevrotin.)

See also


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  • chevrotin — [ ʃəvrɔtɛ̃ ] n. m. • 1277 « chevreau »; de chevrot, chevreau 1 ♦ (1596) Abusivt Petit du chevreuil. ⇒ faon. 2 ♦ (1367) Peau de chevreau corroyée. 3 ♦ (1802) Petit fromage de chèvre. ⊗ HOM. Chevrotain. ● chevrotin nom masculin …   Encyclopédie Universelle

  • Chevrotin — País de origen Francia Región, ciudad Saboya Leche de Cabra Pasteurizado No Añejamiento 3 6 sema …   Wikipedia Español

  • Chevrotin — (pas de photo) Pays d’origine  France Région, ville Savoie Lait de …   Wikipédia en Français

  • chevrotin — CHEVROTIN. s. m. Peau de chevreau corroyée. Gants de chevrotin …   Dictionnaire de l'Académie Française 1798

  • chevrotin — Chevrotin. s. m. Peau de chevreau conroyée. Gans de chevrotin …   Dictionnaire de l'Académie française

  • chevrotin — (che vro tin) s. m. 1°   Peau de chevreau corroyée. Gants de chevrotin.    Fig. Tirer au chevrotin [outre], boire à l envi. 2°   Terme de chasse. Faon de la chevrette, pendant les six derniers mois de la première année. 3°   Chevrotin ou… …   Dictionnaire de la Langue Française d'Émile Littré

  • Chevrotin — Der Chevrotin ist ein französischer halbfester Schnittkäse. Sein Ursprung liegt in der historischen Landschaft der Savoyen der Rhône Alpes Region. Neben dem Chevrotin wird in den Savoyer Alpen auch der Reblochon hergestellt. Seit Mai 2002 trägt… …   Deutsch Wikipedia

  • CHEVROTIN — s. m. Peau de chevreau corroyée Gants de chevrotin …   Dictionnaire de l'Academie Francaise, 7eme edition (1835)

  • CHEVROTIN — n. m. Petit du chevreuil au dessous de six mois. Il signifie aussi Mammifère ruminant, sans cornes, caractérisé par deux canines très longues, qui, chez les mâles, pendent des deux côtés de la bouche; il se trouve dans les forêts de l’Asie… …   Dictionnaire de l'Academie Francaise, 8eme edition (1935)

  • Chevrotin — Che|vro|tin [... tɛ̃:] das; s <aus gleichbed. fr. chevrotin> Rehleder …   Das große Fremdwörterbuch