This small, lightly pressed, washed-rind farmhouse cheese is made exclusively from raw whole goat’s milk.
The production area is protected. It is linked to the geography of the Alpine massifs of Aravis, Chablais and Mont Blanc
The maturing period is 3 to 4 weeks.
The dough is smooth, fine and sweet taste . The strong identity of this cheese lies in the originality of its method of manufacture peculiar to Haute Savoie and Savoie. This cheese owes its particular shape to the Reblochon: its manufacturing methods influenced that of theChevr'otin.
Appearance: The Otin cheese is a raw and whole goat’s milk cheese, with an uncooked pressed dough. Cheese with a rind of a washed rosé white, its taste is very specific and varies depending on the producers
Weight: 250 gr approx
