Pavin

Pavin

Pavin is a small, rustic French goat's milk cheese from the Auvergne region, traditionally eaten fresh or lightly aged. This recipe covers a simple preparation: warming the cheese under a cloche or in the oven so it becomes soft and spoonable, the classic way to serve it on the Auvergne plateau.

Prep

10 min

Cook

12 min

Total

22 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •1 whole cheese Pavin (fresh or demi-sec), about 150 g / 5 oz; a small raw-milk goat cheese from Auvergne
• •15 g (1 Tbsp) unsalted butter, softened, or null
• •1 tbsp crème fraîche, optional, for a softer finish, or null
• •1 pinch fleur de sel or fine sea salt, or null
• •1 pinch freshly cracked black pepper, or null
• •1 tsp fresh thyme leaves, optional, or null
• •sliced baguette or rustic country bread, to taste, for serving
• •salad greens or a green salad, to taste, lightly dressed, to serve alongside

Steps

1. 1 Take the Pavin out of the refrigerator 30–60 minutes before cooking so it comes to room temperature; this lets the interior soften evenly.
2. 2 Preheat the oven to 150°C / 300°F. Choose a small ovenproof crock, ramekin, or a sheet of parchment on a baking tray.
3. 3 If the cheese has a top rind, score a small cross in it with a sharp knife to let the heat in. Place the cheese in the dish, top with the butter, and add the optional spoonful of crème fraîche.
4. 4 Warm in the oven for 10–12 minutes, until the cheese yields easily to a spoon when pressed and feels hot through the center (internal temperature about 55–60°C / 130–140°F). It should be soft and trembling, not browned or split.
5. 5 Carefully transfer to a wooden board or warm plate. Season with fleur de sel, pepper, and thyme leaves.
6. 6 Serve immediately while hot and creamy, with sliced baguette for spooning and a sharp, lightly dressed green salad alongside. Provide a small spoon so each eater can scoop the runny cheese.