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 a few weeks of aging, it emerges with 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.
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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