To make Chèvrerousse, the milk is sourced locally and undergoes a slow coagulation process. The curd is then ladled into molds. The cheeses are rubbed with a solution of annatto, a natural plant-based dye that gives them their bright orange color.
It reveals a variety of textures throughout its aging process: firm, chalky, creamy, melt-in-the-mouth, runny…
FLAVOR: a mild, delicate taste, with little goatiness and even slight sweet notes.
HOW TO ENJOY IT: It pairs perfectly with crusty country bread, nuts, or honey to contrast with its hint of salt. Place it under the broiler on a slice of bread, served with a salad. Pairs perfectly with a dry, fruity white wine.
