Chevrotin ✦

Chevrotin

What it is

It is made by the Reblochon method — uncooked, pressed, the rind washed right through the ripening — but from raw goat's milk, and only on the farm that did the milking. Every other washed-rind appellation in France, Époisses and Maroilles included, is a cow's cheese; this is the one goat.

In the kitchen

The rind is alive and belongs on the plate — wipe it, never scrape it off. At room temperature the paste turns supple; straight from the fridge it eats like chalk and smells louder than it tastes.

Goes with

Potato Onion Walnut Rye berries Cornichon White wine vinegar Apple Thyme

In season alongside

Oregon white truffle Tome des Bauges Acorn Antep pistachio Artichoke Bagnoli truffle

Something wrong here, or missing? Tell us