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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. Made in 7 steps over 27 days – 31 days. The longest step, ripen in the cellar, takes at least 21 days (Ministère de l'agriculture 2015) and runs at 8–18 °C (Ministère de l'agriculture 2015). Lactic flora of the raw milk, kept by working the milk raw and unchanged and Geotrichum candidum, the only permanent surface flora and the white "bloom" on the rind do most of the fermenting.
| Main step | at least 21 daysSet[cdc-chev2015] | Ripen in the cellar |
|---|---|---|
| Temperature | 8–18 °CSet[cdc-chev2015] | Ripen in the cellar |
| 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: rennet, with lactic cultures allowed; surface flora mainly Geotrichum |
Total time across the recorded steps: 27 days – 31 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
Most French goat cheeses are set slowly by lactic souring. Chevrotin is set fast with rennet and pressed, with a washed rind, the way the neighbouring cow cheeses of Savoie are made. The specification links this to goats and cattle being kept side by side on the same farms.
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 hard cooked ones, because of Listeria, Salmonella and Shiga-toxin E. coli. Cooking the cheese removes the risk.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks ANSES names for raw-milk cheeses).
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; INAO dates it to the 17th century. Leases of high pastures often required the tenant to pay part of the rent in cheeses, and Chevrotin appears among them. Goats were a side income on cattle farms, and the cheese was first made for the household. It became an appellation in 2002.
