The Chevraillon form Savoie has been recognised for its qualities by winning the gold medal at the Mountain Cheese Show
(Grenoble 2000).
Cylindrical in form, the diameter varies between 15 cm and 16 cm, the thickness is 4 cm to 6 cm and the weight 800g.
A pressed, semi-cooked cheese made from raw whole goat’s milk, the maturation period is a minimum of 6 weeks at ambient temperature.
The rind has a grey colour on which white to yellow marks may develop.
The semi-solid pate with a white colour can have several small holes.
The flavour is typical of a goat’s cheese.

STORAGE TEMPERATURE: + 6° à + 8° C

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