Chevrotin

Chevrotin is a French PDO cheese made exclusively from raw whole goat's milk, produced on farms in the Alpine massifs of Savoie and Haute-Savoie. It is an uncooked pressed paste cheese with a washed rind, cylindrical in form, weighing between 250 and 350 grams, with a supple and creamy paste described in the specification as cream in colour, faintly salty, and having a caprine taste.

About this designation

Registered as a PDO under file number PDO-FR-0246, with EU protection dating from 31 October 2003, Chevrotin is classified as a cheese (Class 1.3) under the EU quality schemes framework. The protected name as registered is 'Chevrotin'; the eAmbrosia identifier is EUGI00000013551. The specification requires that the cheese be made exclusively from raw whole goat's milk. Each cheese is cylindrical, with a diameter of 9 to 12 cm, a height of 3 to 4.5 cm, and a weight of between 250 and 350 grams. The minimum fat content is 40 grams per 100 grams of cheese after total desiccation, and total dry matter must not be less than 45 grams per 100 grams of cheese. The rind is washed and may be partially or completely covered after maturing with a fine white bloom principally composed of geotrichum. The paste is supple and creamy, may have a harder centre and some small eyes, and is described as cream in colour, faintly salty, and having a caprine taste. Herds must comprise a minimum of 80 % Alpine goats, including the breed known as 'chèvre des Savoie'. The main constituent of the goats' feed must be vegetation grazed in the production area for five months per annum, and fodder produced in the area must represent at least 70 % of the total feed ration expressed in dry matter. Farmers must maintain a minimum of 1 000 m² of pasture per goat. Genetically modified plants and GMO-derived feed are prohibited. Milk production, cheese manufacture, and maturation must all take place within the defined geographical area. Each cheese is packaged whole in an individual package with a false bottom made of a strip of spruce wood; packaging may begin from the 15th day of maturation. The identifying stamp on the cheese is round.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 31 October 2003 under file number PDO-FR-0246; eAmbrosia identifier EUGI00000013551.
• Made exclusively from raw whole goat's milk; no other milk is permitted by the specification.
• Herds must comprise a minimum of 80 % Alpine goats, including the breed 'chèvre des Savoie', across the entire herd.
• Each cheese is packaged whole in an individual package with a false bottom made of a strip of spruce wood, from the 15th day of maturation.

Tasting notes

Savoyard goat's milk pressed semi-cooked cheese (the goat-milk counterpart to Reblochon, made by same alpine farmers from chevrière flocks). Aged 21+ days. Pinkish-orange washed rind, ivory paste, supple creamy texture, balanced goat-milk flavor with light tang and delicate mountain-flora notes.

HoReCa use

Plateau de fromages with Savoyard selection; tartiflette de chèvre; rare specialty pairing for chèvre amateurs in Alpine restaurants.

Packaging

• wheel-full-250-350g
• wheel-half-vacuum-150g

Seasonality