My Account

Tarentaise Fermier, French chevre from Savoie - 8 oz

Subtotal -
Shipping Details

To keep this perishable product at its best, expedited shipping is required

Email Email
Details Arrow down


Tarentaise fermier is a rare and beautiful goat’s milk cheese from the Savoie region of France. This is a seasonal cheese made only during spring and summer when the goats are ranging the alpine pastures nibbling and chomping on wild grasses, brambles and flowers. The resulting cheese is substantially more complex in aroma and flavor than other classic chevres you'll find on the market. The young cheese is gently aged so it develops a beautiful geotrichum rind. This kind of surface ripened mold is typically found as a khaki-colored thin layer of wrinkly rind sometimes dotted with blue or green molds. The texture of this cheese is more dense than its bigger sibling Tarentaise Maxi and offers a slightly earthier flavor. We find this cheese to be a perfect match for various vin de Savoie including the crisp Abymes wines. Pair it with stone fruit preserves and crusty bread. Each piece is about 8 ounces.

Interestingly, the pastures where the goats roam during the summer months are part of an Alpine ski resort and all of their grooming pays off with well-manicured slopes during the winter!

This cheese is also known as Petite Cattenoz or Petite Blaja.

More Information Arrow down
Country of Origin France
Cheese Type Chevre
Type of Milk Goat
Flavor Profile Medium, Medium-strong
Rennet Type Animal
Care & Use Arrow down

Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


Reviews Arrow down

Add your review Tarentaise Fermier, French chevre from Savoie - 8 oz

Your Rating
Please select one of each of the ratings above.