Chevrotin. The Alpine cheese? Food for thought.
The raw goat’s milk cheese from the Savoie is currently at it’s best.
As mongers, we often obsess with altitudes and diversity of vegetation when it comes to alpine cheeses. Thinking of Beaufort, Abondance, Gruyere, I often cite the altitude in which the cows graze, the alpage. However, there are “heights,” that a hulking cow cannot traverse. Which is why from the months May-October, Chevrotin is extremely exciting.
An alpine goat are able to reach parts of an alpage that a cow physically cannot. In result, the grazing of vegetation would be arguably more impressive, diverse and unique. This translates into a delicious final product.
We have extremely limited amounts of Chevrotin from Le Roche Sur Fonon, situated at the most northern part of the Savoie, if you would like to put my theory to the test.
Jakob
