I have never heard of Maine’s Seal Cove Farm before last summer, when I found its Pearl at Eataly in New York. Coincidentally, Colleen posted about Seal Cove’s Olga later that week, and now we can’t seem to escape the goat dairy’s cheeses, even here in Minnesota. I found the aged Chevrotin at France 44 a few weeks ago and have been sampling sweet nibbles ever since.
Washed with brine and aged anywhere from three weeks to several months, Chevrotin has the typical barnyard aroma of many goat cheeses, but thanks to that brine and Seal Cove’s proximity to the sea, you also get a whiff of saltwater when you sniff a wedge. Like many aged goat cheeses, Chevrotin possesses a light, salty bite and crumbly texture, but there are delicate, floral undertones to balance the salt. It would be a fine substitute for Parmigiano or Pecorino if you prefer a little goaty goodness on your pasta or roasted vegetables rather than cow’s- or sheep’s-milk cheeses.
A crisp white wine and some dark morsels of chocolate are all you need to pair with Chevrotin for a sophisticated snack or light dessert course. Maybe even some bubbles if you’re feeling fancy. Remember, the Seal Cove Farm goats want you to savor every bite.