La Dent du Chat "Cooperative de la Yenne"

La Dent du Chat is a traditional raw cow’s milk cheese from Savoie, in the French Alps. Named after the famous mountain peak overlooking Lac du Bourget, this cheese reflects the generous pastures and alpine heritage of the region. Made in large wheels and aged patiently, it belongs to the family of cooked pressed mountain cheeses—think of the elegance of Beaufort, but with its own distinct identity and shape. Refined, fruity, and deeply satisfying, La Dent du Chat is a cheese that captures the spirit of Savoie in every slice. Key Facts Origin: Savoie France Milk: Cow (Raw milk) Rennet Type: Animal rennet Style: Alpine-style, cooked curd Classification: Artisan Shelf Life: 7-10 days, this product is cut to order Goes well with: Full-bodied whites such as Chardonnay and Viognier Similar cheeses: Beaufort, Gruyere, Emmental Detail La Dent du Chat is a traditional raw cow’s milk cheese from Savoie, in the French Alps. Named after the famous mountain peak overlooking Lac du Bourget, this cheese reflects the generous pastures and alpine heritage of the region. Made in large wheels and aged patiently, it belongs to the family of cooked pressed mountain cheeses—think of the elegance of Beaufort, but with its own distinct identity and shape. Refined, fruity, and deeply satisfying, La Dent du Chat is a cheese that captures the spirit of Savoie in every slice. Terroir and Origin Produced from whole raw cow’s milk, La Dent du Chat benefits from the rich biodiversity of Savoyard mountain pastures. During the grazing season, from April to October, cows feed on fresh grasses, wild herbs, and alpine flora, which bring complexity and aromatic depth to the milk. The cheese takes its name from La Dent du Chat, the dramatic mountain summit in Savoie whose sharp silhouette dominates the local landscape. Like many mountain cheeses, it is closely linked to place, pasture, and seasonal milk production. Production and Affinage Milk: Whole raw cow’s milk Style: Cooked pressed mountain cheese Wheel size: Approx. 35 to 45 kg Minimum ageing: 5 to 6 months Selected batches: 10 to 12 months, produced only during pasture season Large wheels are crafted in the alpine tradition and slowly matured to develop a fine, melting texture and layered flavour. Longer-aged summer wheels offer greater depth and concentration. Texture and Flavour Texture: Firm yet supple, with a fine, smooth paste that melts beautifully on the palate. Flavour: Fresh butter, hay, and sweet milk in its youth, evolving into notes of dried fruit, toasted nuts, and alpine flowers. The finish becomes more powerful and persistent with age, while always remaining balanced. Aroma: Warm and inviting, with hints of fresh straw, cellar notes, and mountain pasture. How to Enjoy La Dent du Chat is wonderfully versatile and shines both on a cheeseboard and at the table. Serve with: Rustic country bread or walnut loaf Dried apricots, walnuts, or figs Charcuterie and cured mountain ham Excellent shaved over potatoes or melted into warm dishes. Wine Pairing Pairs beautifully with: Dry, structured white wines from Savoie or Jura Fruity red wines with soft tannins Alpine whites such as Jacquère or Roussette Dietary Ingredients: Raw cow's milk, salt, cultures, animal rennet.