The creamy, fragrant, summer milk from these goats is used to make the heady flavored Chevrotin des Aravis or Le Chevrotin Savoie, as it is also known as.
In 2002 Le Chevrotin des Aravis was the 40th cheese to be awarded AOC status. This unpasteurized goat's cheese has been produced exclusively on small farms since the 17th century (some say 12th century) and is made in the same way as Reblochon. It is the 2nd smallest AOC cheese in terms of production after Banon à la Feuille.
It has a rich mushroom aroma and a soft, supple and fine texture. Chevrotin is aged in spruce wood and washed with saltwater several times a week, creating intense flavors that are spicy and nutty, as well as herbal and floral.
This is a unique, bold mountain chèvre that I highly recommended.
Enjoy with a glass of white Vin de Savoie or a red St. Joseph or Côtes du Rhône.
Traditionally the crust is drier that this one. I left it sitting in the car on a very hot day last week and it "matured" a bit. The strong cheese smell didn't dissipate for hours!
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8 comments:
Goat Reblochon? Yum!
I think Savoie and Auvergne are duking it out for the region with the most AOC cheeses.
Looks good...i love Reblochon...had some last week, mind you very expensive here!
I am hungry.
I've been peeking at your blog for quite a while (Nathalie's fault...) and 'stealing' recipe (like the salmon one which I am making tonight). You are THE resource for cheese info. Unfortunately, the cheese shop near me that carried such cheeses as the Reblochon (which I would buy quite often)--the only cheese shop of that caliber for miles--who had all sorts of wonderful and unusual cheeses closed down (yup, the ripple effect of the economy; back to jack cheese...). The closest 'other' cheese shop that is quite fabulous is all the way in Beverly Hills (60miles away from me); and I'm reluctant to try to get any through the Internet; I never buy or use great quantities.
Anyhoo... I thought time has come to drop a line to let you know that you have a secret follower. I am not a great cheese connoiseur (spelling?), but I love all to try new and interesting cheeses. Love your descriptions and comments on the cheese and how they should be tasted, consumed and enjoyed.
Hi!
How wonderful is this space??? All the picture say: Happiness
Congratulations
croquecamille
The more the merrier!
Anne
This one was pretty expensive too, but it is made by farmers and a real treat, so I don't mind the splurge.
spacedlaw
You aren't out of cheese, are you???
Aenas
Thank you for finally saying hello!
So sad to hear that your local cheese shop closed.
The Carmel Cheese Shop is fabulous and they also have a shop in Santa Barbara and they both deliver...you might want to try ordering from them. The people are very passionate about what they do and since you're in California, the cheese wouldn't be traveling a long distance. Not sure if they have a minimum order or not. I called them once when I was looking for a cheese for my sister (who also lives in California) and they were so helpful.
http://www.thecheeseshopinc.com/
Anyway, glad to hear that you enjoy Chez Loulou!
Karina
Thank you
Thank you so much for the cheese shop suggestion. I'll try them right away.
BTW, the salmon pasta was FABULOUS!
Found you on twitter also. :)
Aeneas
You are most welcome.
Glad you liked the salmon pasta dish!
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