Bushra Griffith
Chevre, or goat in French, is a type of goat cheese made by warming goat milk and adding bacteria culture and powdered rennet. It is a soft, tangy, and creamy cheese that is very spreadable and often served in a log shape. Chevre is a general term for any cheese made from goat's milk, and it comes in a range of ages, textures, shapes, and flavors. Goat cheese, on the other hand, is a broader term encompassing a variety of recipes and styles of cheeses made from goat's milk, including fresh and soft to aged and hard cheeses.
| Characteristics | Values |
|---|---|
| What is Chevre? | Chevre is a general term for any cheese made from goat's milk. It is derived from the French word "fromage de chevre", which means "cheese of goat". |
| What is Goat Cheese? | Goat cheese is a cheese made from goat's milk. |
| Chevre and Goat Cheese: Are they the same? | Yes, Chevre is a type of goat cheese. However, in the U.S., Chevre usually refers to a soft, fresh goat cheese, which has led to the misconception that Chevre only refers to this type of cheese. |
| Different Types of Chevre | Chevre can be young or aged, white or yellow, moist or dry, mild or tangy, crumbly or creamy, and with or without a rind. |
| Uses of Chevre | Chevre can be spread on bread, crumbled over salads, eaten on sandwiches, melted on pizzas, mixed into soups, or added to Italian dishes. |
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What You'll Learn
Chevre is a general term for any goat's milk cheese
Chevre, or "chèvre" in French, is a general term for any type of goat milk cheese. The word itself means "goat" in French and is derived from "fromage de chèvre", which translates to "cheese of goat". Chevre is made by warming goat milk and adding bacteria culture and powdered rennet, which causes the milk's lactose to convert into lactic acid. As the cheesemaking process continues, curds (solidified milk protein) separate from the whey (yellowish liquid). The cheesemaker then scoops out the curds and strains them, resulting in a thick, creamy, white goat cheese.
While Chevre is often associated with soft, fresh goat cheese in the United States, it can be made in a variety of ways and is not limited to being soft and unaged. In fact, Chevre comes in a range of ages, textures, shapes, and flavors. Young Chevre is white, moist, and mild, without a rind. As it ages, Chevre darkens, dries out, becomes more crumbly, and develops a rind. It also takes on a tangier taste.
There are many types of Chevre, including fresh Chevre (or fresh goat cheese), which is the most common variety. This type of Chevre is usually not aged for more than a few days, resulting in a mild flavor. Valençay, or pyramide, is another type of Chevre that is aged for around three weeks, giving it a citric taste. It has a thin, gray-blue rind and is sold in a pyramid shape with a flattened top. Bûcheron is a semi-aged Chevre, ripened for five to ten weeks, with a bloomy rind and sold in a log shape.
Chevre is a versatile cheese that can be enjoyed in a variety of ways. It can be spread on bread or crackers, crumbled over salads, added to sandwiches, melted on pizza, mixed into soups, or incorporated into Italian dishes such as pasta sauces. Its tangy, tart flavor complements sweet fruits like apples or cranberries and pairs well with certain wines and crackers.
It's worth noting that not all soft, fresh goat cheeses are called Chevre. For example, Fromage Blanc and Fromage Frais are types of young goat cheeses that are not typically referred to as Chevre. Additionally, the term Chevre does not exclusively refer to young cheeses; it can also encompass aged goat milk cheeses.
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Chevre is French for goat
Chevre is French for "goat". It is a general term for any cheese made from goat's milk. Chevre is also referred to as fromage de chevre or "cheese of goat". Chevre is a versatile cheese that can be made in a variety of ways and comes in different shapes, sizes, and textures. It can be spread on bread, crumbled over salads, eaten on sandwiches, melted on pizza, mixed into soups, or added to Italian dishes.
In the United States, the most common form of chevre is a soft, fresh goat cheese, which has led to the misconception that chevre only refers to this type of cheese. However, chevre is not limited to soft and unaged cheese. It can also be aged and crumbly as it matures. Young chevre is white, moist, and mild, without a rind. As it ages, chevre turns yellow, becomes drier and more crumbly, tastes tangier, and develops a rind. Chevre has a distinct tangy and creamy flavor.
Chevre is made by warming goat's milk and adding bacteria culture and powdered rennet. The cheesemaker then scoops out the curds and strains them, resulting in a thick, creamy, white goat cheese. There are many varieties of chevre, with the most notable differences being the age of the cheese.
Chevre is commonly found in logs or small rounds and may be rolled in herbs, spices, or other coatings. Some popular types of chevre include Valençay, or pyramide, which is a young goat cheese aged for around three weeks with a citric taste and a thin, gray-blue rind dusted with charcoal. Bûcheron is a semi-aged goat cheese ripened for five to ten weeks with a bloomy rind, also sold in a log shape.
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Chevre is not always soft and unaged
Chevre, or "goat cheese", is a general term for any cheese made from goat's milk. It is derived from the French word "fromage de chèvre", which means "cheese of goat". Chevre is not always soft and unaged, despite the common misconception that it is. In fact, chevre can be made in a variety of ways and comes in a range of ages, textures, shapes, and flavors.
The process of making chevre involves warming goat milk and adding bacteria culture and powdered rennet. The culture converts the milk's lactose into lactic acid, while the rennet acts as a coagulate to set the cheese. The curds (solidified milk protein) separate from the whey (yellowish liquid) during this process. The cheesemaker then scoops out the curds and strains them, resulting in a thick, creamy, white goat cheese.
The age of the cheese is one of the main factors that determine the differences between various types of chevre. Young chevre is white, moist, mild, and rindless, while aged chevre darkens to yellow, becomes drier and more crumbly, tastes tangier, and develops a rind. Fresh chevre, the most common type, is usually not aged for more than a few days, resulting in a mild flavor. Other types of chevre, such as Valençay or Bûcheron, are aged for longer periods, resulting in different textures and flavors.
Aged goat cheese can be made with pasteurized or raw milk, and the aging process involves two main components: the "make" and the "affinage". The "make" refers to the day the milk is worked with, and the "affinage" refers to the time and techniques involved in maturing or ripening the cheese. Applying a rub to the outside of aged goat cheese is a creative way to add flavor and color. The aging process and techniques used can greatly impact the final product, with aged goat cheeses offering flavors of nut skins and cooked milk, while younger cheeses are more piquant and goaty.
In summary, chevre is not limited to soft and unaged cheese. The versatility of chevre allows for a range of ages, textures, and flavors, offering a variety of options beyond the common soft and fresh goat cheese typically found in U.S. grocery stores.
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Chevre can be used in quiches, tarts, and salads
Chevre, or goat cheese, is a versatile ingredient that can be used in a variety of dishes, including quiches, tarts, and salads. Its tangy, creamy flavour and spreadable texture make it a perfect addition to many recipes.
Chevre in Quiches
Quiches are a classic dish that can be made with a variety of ingredients, and chevre is an excellent option to add a creamy and tangy flavour. A popular recipe is the spinach and goat cheese quiche, which combines the creamy chevre with the savoury spinach to create a delicious and elegant dish. The chevre adds a depth of flavour and a sophisticated touch to the quiche, making it perfect for brunch or a light dinner.
Chevre in Tarts
Tarts are another delicious way to incorporate chevre into your menu. A simple and elegant option is the goat cheese tart, or Tarte au Chevre, which features a creamy mixture of onion and cheese baked in a store-bought puff pastry. This tart can be served as an appetizer or main dish, and its versatility makes it perfect for any time of day. For a sweet touch, a drizzle of honey can be added to the tart.
Chevre in Salads
Chevre is also a fantastic ingredient to add to salads, as its creamy texture and tangy flavour can enhance the overall taste. A popular option is the beet and goat cheese salad, which combines roasted beets, arugula, walnuts, and crumbled chevre. The warmth of the beets and the cool, creamy cheese create a delightful contrast, while the walnuts add a crunchy texture. Another option is to simply heat a portion of a log of goat cheese in the oven or microwave with olive oil and herbs, and then place it on top of dressed greens. This adds a warm and soft element to the salad, creating a unique and indulgent experience.
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Chevre is a versatile cheese
Chevre, or "goat" in French, is a versatile goat milk cheese that can be used in a variety of dishes. Chevre is a general term for any cheese made from goat's milk, and it can be made in a variety of ways, ranging from fresh and creamy to aged and crumbly. The most common type of Chevre in the United States is a soft, fresh goat cheese, which has led to the misconception that Chevre only refers to this form. However, Chevre can be made in several ways and is not always soft and unaged.
Spread on Bread
A popular appetizer is Chevre spread over baguette slices or crostini. A common French dish is a log of goat cheese warmed in the oven, topped with thyme and honey, and served with small slices of bread or crackers.
Crumbled Over Salads
Cold, crumbled Chevre is a great addition to any salad, especially those with sweet fruits like apples or cranberries, which complement the cheese's tangy, tart flavor. Beet salad, in particular, goes well with crumbled Chevre.
Eaten on Sandwiches
Chevre's spreadable texture makes it perfect for sandwiches, pairing well with meat or vegetables.
Melted on Pizza
Chevre melted on pizza is a delicious alternative to mozzarella cheese. Goat cheese pizzas often include sweeter ingredients like red peppers or caramelized onions to balance out the flavor of the cheese.
Mixed into Soups
Chevre is a great alternative to sour cream in soups, adding creaminess and body.
Added to Italian Dishes
Chevre can be mixed into pasta sauce bases like pesto for added creaminess or spooned directly on top of pasta. It can also be used in quiches and tarts.
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Frequently asked questions
Chevre is a French word that means "goat".
Chevre cheese is made from goat's milk. It is a general term that refers to any cheese made from goat's milk. It can be young and fresh or aged and crumbly.
Chevre cheese has a distinct tangy and creamy flavor. It can range from gamey and tangy to mild and creamy.
Goat cheese is a type of cheese made from goat's milk. It is a versatile cheese that can be used in a variety of dishes, such as salads, sandwiches, pizzas, and soups.
Yes, Chevre and Goat Cheese are the same. They are both made from goat's milk and refer to a variety of cheeses made from goat's milk.
