Meule de Chevre

Meule de Chèvre is part of a long history of cheesemaking in the Savoie region. Farmers and shepherds have been making cheeses in this same style since the Middle Ages! This one in particular is made from raw goat's milk in Pascal Beillevaire's Savoyarde workshop in St Hélène du Lac. Firm yet meltable with aromas of fresh butter and dried fruit, Meule de Chèvre is a perfect snack on its own or used as an alternative to Comté for those who cannot eat cheese made from cow's milk.