La Dent du Chat "Cooperative de la Yenne"

Fruity, nutty and alpine, with a smooth raw-milk paste and a long, elegant finish.

La Dent du Chat is a traditional cooked-curd mountain cheese from Savoie, named after the peak overlooking Lac du Bourget. It sits in the same broad family as Beaufort and Gruyère, but with its own distinctly Savoyard character.

Origin: Savoie, France
Milk: Raw cow’s milk
Style: Hard, cooked-curd alpine cheese
Texture: Firm, smooth and supple
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Young wheels show fresh butter, hay and sweet milk. With age, dried fruit, toasted nuts and alpine floral notes become more pronounced.

Serve at room temperature, shave over potatoes, or melt into warm dishes.

Jacquère, Roussette, Jura Chardonnay and other structured alpine whites are ideal.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Falwasser Crispbreads · Tasmanian Quince Paste

Comté Réserve
For more sweetness and nuttiness.

Gruyère AOC
For a slightly firmer, more savoury Swiss profile.

The cheese is made in large wheels from whole raw milk, with longer-aged summer batches showing greater depth and concentration.

Ingredients: Raw cow’s milk, salt, cultures, animal rennet.