Chevrot 200 Gr
Chevrot, you're such a brain. Covered in a delicately wrinkled rind, we cave-age Chevrot to the top of its class, sporting a dense, lemony center, surrounded by a mushroomy, piquant creamline full of earthy intensity. Fashioned from pasteurized goat's milk in a century-old cooperative in Poitou, France, just south of the Loire Valley, each batch of Chevrot is hand-ladled into forms, ensuring that every round maintains a fresh, grassy core that reflects the chalky, mineral-rich soil of Poitou-Charentes. After weeks in our own caves at Murray's, where the cheese is patted, flipped, and brushed by our cave team, the effort is evident: an herbaceous rind redolent of wet slate that gives way to the peppery creamline protecting a cheesecake-rich core. Drizzle with wildflower honey and serve alongside a floral Sancerre to play up the sweet, clean finish of the cheese.
Just the Facts
Chenin BlancCrisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.
Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!
CiderBrie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.
English style: drier, more like a beer, with nice acidity.
Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.
Basque/Normandy : barnyardy and funky, but still with a little sweetness.
Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.
Wheat BeersWheat Beer, Weisse, Hefeweizen, Wit