Chevrotin

1. History

Chevrotin is an ancestral cheese documented since the 17th century in Savoie and Haute-Savoie, where goats coexisted with cows on mountain farms. Early written records date to the 18th century, notably mentioned by Prefect Verneilh in 1807 in a document on the Mont-Blanc department. Its exclusively farm-made and handmade production declined in the 20th century before reviving around 1950, and it remains crafted manually by passionate producers today.

2. Physical characteristics

Chevrotin has a cylindrical shape, 9 to 12 cm in diameter, with an uncooked pressed paste that is supple and creamy, featuring a firmer core with small openings. Its washed rind is slightly pinkish, covered after aging with a thin white Geotrichum mold. Aged 3 to 6 weeks on the farm or by a certified affineur, it is individually packaged with a spruce board to regulate humidity.

3. Taste profile

The slightly salty paste delivers a distinct goat flavor, with highly aromatic notes from the mountain flowers grazed by Alpine goats. Supple and creamy, it develops a rich, complex taste influenced by the Alpine terroir. Each Chevrotin is unique due to milk from a single herd and varied pastures.

4. Production zone and period

Produced exclusively in Savoie (73) and Haute-Savoie (74) departments, across the Mont-Blanc, Chablais, Aravis, and Bauges massifs in mid- and high-altitude mountains. Made from raw whole milk of Alpine goats (minimum 80%), grazing at least 5 months on grass and supplemented with hay in winter. Milk is processed within 14 hours of milking, without cooling below 10°C.

5. Certification

Chevrotin received Appellation d'Origine Contrôlée (AOC) status in 2002, followed by Appellation d'Origine Protégée (AOP) in 2005 at the European level. It is Savoie's only goat cheese AOP, with annual production of about 70 tons by 24 farm producers and 5 affineurs. This certification ensures its traditional craftsmanship and unbreakable link to the terroir.