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Cheese from France, Haute-Savoie and Savoie
Raw whole goat milk is set with rennet straight after milking, cut, moulded in cloth and pressed, so the cheese is made like a Savoie cow cheese, not like a slow lactic goat cheese. It dries on spruce boards, is washed with water, salt water or soured whey, and ripens for at least 21 days under a thin white coat of Geotrichum. It is made only on farms.
| Raw whole goat milk | From a single farm herd; not standardised; renneted at most 14 h after the oldest milking[cdc-chev2015] |
| Rennet | [cdc-chev2015] |
| Lactic cultures and surface flora | Selected cultures must respect the flora typical of Chevrotin[cdc-chev2015] |
| Salt | Brine or dry salt[cdc-chev2015] |
| Water, salt water or acidified whey | To wash the cheese at the end of drying[cdc-chev2015] |
| Sliced spruce false bottom | Part of the individual pack[cdc-chev2015] |
| Starter | Lactic cultures and surface flora are allowed processing aids; the specification says working the milk raw keeps its native lactic and surface flora. |
Total time across the recorded steps: 5.9 days – 10 days
What changes: Starting material: raw whole goat milk, never chilled below 10 °C
The milk may only be filtered; no other physical treatment is allowed. Output: raw whole goat milk from one herd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole goat milk is set with rennet straight after milking, cut, moulded in cloth and pressed, so the cheese is made like a Savoie cow cheese, not like a slow lactic goat cheese. It dries on spruce boards, is washed with water, salt water or soured whey, and ripens for at least 21 days under a thin white coat of Geotrichum. It is made only on farms. Made in 7 steps over 5.9 days – 10 days. The longest step, dry on spruce boards and wash, takes 5–9 days (Ministère de l'agriculture 2015) and runs at 15–20 °C (Ministère de l'agriculture 2015). Geotrichum candidum, the only permanent surface flora and the white "bloom" on the rind does most of the fermenting.
| Main step | 5–9 daysSet[cdc-chev2015] | Dry on spruce boards and wash |
|---|---|---|
| Temperature | 15–20 °CSet[cdc-chev2015] | Dry on spruce boards and wash |
The specification says that among goat cheeses Chevrotin is unusual for its fast coagulation and washed rind. It is a pressed uncooked cheese, and the specification says the nearness of goat and cattle farms could explain why its method is close to that of the region's cow cheeses.
This is a raw-milk cheese ripened only three weeks. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked-curd cheeses such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli. ANSES says thorough cooking, as in an oven dish, removes the risk, but cutting off the rind does not.
Every number is labelled with how it is known. How this atlas is made
The specification says documents mention a cheese called Chevrotin in the region from the 18th century. Leases of high pastures often required the tenant to pay part of the rent in cheeses, and Chevrotin appears among them. Goat rearing was long a side income to cattle on the region's farms, and its milk, cheese and meat were for the family. The French agriculture ministry says it has been made for three centuries between Savoie and Haute-Savoie and obtained its protected appellation in 2002.
