Chabrin is grassy, sweet, and slightly tangy. When left out at room temperature, it can be slightly oily—you might even be thinking that you are eating a sheep’s milk cheese! However, the texture is void of the typical chalky-ness that you often find in a goat’s milk cheeses and instead is smooth due to the fact that it is pressed like an alpine and aged for 90 days. We recommend serving with a minerally white French wine such as a Sancerre.
Country/Region: Macaye, France
Style: Basque
Milk Type: Pasteurized Goat's Milk
Age: 3 months
Rennet: Animal
Texture: Medium-hard, creamy but not spreadable.
