Chevaquot

Chevaquot is a term that refers to a specific type of artisanal cheese originating from the French Alps. It is a semi-hard cheese, typically made from raw cow's milk sourced from local herds. The production of chevaquot is a seasonal process, often linked to the alpine pastures where the cows graze during the summer months. This grazing contributes to the distinctive flavor profile of the cheese, which is often described as herbaceous with nutty undertones.

The cheese is characterized by its firm, yet slightly pliable texture. Its rind is usually natural and may develop a slightly mottled appearance as it ages. Chevaquot is aged for a minimum of several months, with longer aging periods resulting in a more intense and complex flavor. It is traditionally produced in small batches by individual cheesemakers, preserving traditional methods passed down through generations.

Chevaquot is a versatile cheese that can be enjoyed on its own, often accompanied by crusty bread or local fruits. It also melts well, making it suitable for use in cooking, particularly in gratins or fondue. Its regional significance is tied to the agricultural heritage of the French Alps, and it is considered a valuable part of the local culinary landscape.