October 10, 2011

La Fête du Fromage - La Chèvrine


This frumpy cheese may look a mess, but behind that rustic, naturally moldy exterior (the cracks in the rind are from poor handling on my part - it got jostled around in my market bag), lies an even textured, rich and refined fromage de chèvre.

La Chèvrine is no shrinking violet and it stole my heart from the first bite.

La Chèvrine has a concentrated flavor that is a perfect balance of saltiness, acidity, mushrooms and straw, and its texture is slightly chalky, dense and chewy. Its aroma is straight off the farm - penetrating, goaty and earthy.
It is produced in southern Burgundy from unpasteurized goat's milk.

If La Chèvrine sounds like it might be too strong for your taste, it has two milder Burgundian cousins you could try; AOC Charolais and Clacbitou.

Enjoy with a glass of white wine from Burgundy. Pin It
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