Chevrillon

1. History

Chevillon cheese is produced by Les Fromagers de Chevillon, a dairy founded in 2003 in Chevillon, Haute-Marne, by Burgundian cheesemaker Philippe Delin, originally from the area, and Fabrice Fairise. The company quickly gained international fame with its Chevillon double-crème, exported to Japan, Australia, and the United States. Acquired in 2006 by Fromagerie Delin, it upholds local cheesemaking traditions enriched with cream.

2. Physical characteristics

Chevillon double-crème features a soft, triple-cream stabilized paste, enriched with cream for a creamy, smooth texture. It has a thin rind suited to short aging, with a supple, uniform interior paste. Typical of enriched cheeses, it offers a smooth, appetizing appearance ideal for immediate tasting.

3. Taste profile

Chevillon stands out for its rich, creamy taste with a pronounced milky sweetness from added cream. Its flavor is mild and melts in the mouth, without marked acidity, evoking Burgundian cheesemaking traditions. Perfect for palates seeking indulgent comfort, it pairs with fruity white wines.

4. Production zone and period

Produced in Haute-Marne, in the village of Chevillon in Champagne-Ardenne, this cheese uses locally sourced milk and cream. The dairy sources from regional farmers to ensure freshness. Production is year-round, without marked seasonal restrictions.

5. Certification

Chevillon has no AOP, AOC, or IGP certification, as it is an industrial cream-enriched cheese. Its quality relies on Fromagerie Delin's expertise and export recognition. It represents French dairy excellence without protected labeling.