Many artisanal cheeses are produced only in specific regions to ensure quality and standardization. After Chevrotin was awarded the Appellation d'Origine Contrôlée (AOC) in 2002, the cheese came to be produced exclusively in the Haute Savoie region of France. The cheese should be a mix of the raw milk of one herd of goats. Produced only a farmstead, milk should come from a herd containing 80% Alpine breed goats. To guarantee the authenticity of the produce and AOC stamp, the diameter of each cheese cylinder must measure 9 to 12cm and a length of 3 to 4.5cm. It should contain 45% fat and weigh between 250 to 350 grams. Chevrotin des Aravis is a washed rind cheese made similar to a Reblochon, except with goat’s milk. The maturation which lasts for 3-4 weeks results in a fine and smooth paste and a yellowish-orange rind that is moist and tainted with moulds. As with other chevre cheese, it has the odor of goats and flowers with a nearly sweet taste. Being a mountain cheese, it has an inherited aromatic sourness suggestive of wild herbs fed to the goats. Chevrotin des Aravis pairs well with Cotes du Rhone, Bandol, Mondeuse, Chignin-bergeron, Saint-joseph and Savoie wines.