Kamil Perry
Chevre, or Chèvre cheese, is a French term that refers to cheese made from goat's milk. It is a soft, creamy, and spreadable cheese with a tangy and distinctive flavour. Chevre is usually covered in a light-coloured rind or skin and is often found in logs or small rounds. It is typically produced in the central regions of France, with the process heavily influenced by the climate and pastures on which the goats graze. Chevre can be fresh and soft or aged and hard, with its texture and flavour depending on its age.
| Characteristics | Values |
|---|---|
| Texture | Soft, creamy, spreadable, crumbly, hard |
| Taste | Rich, mellow, buttery, earthy, tangy, mild, creamy, fruity |
| Shape | Logs, small rounds, wedges, wheels, pyramids |
| Colour | Light-coloured rind or skin |
| Age | Fresh, aged |
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What You'll Learn
Chevre is a soft goat cheese
Chevre, or "SHEV-ruh", is a French term that refers to a soft goat cheese. It is made from goat's milk and has a distinct tangy and creamy flavour. Chevre is not a specific type of cheese but an umbrella term for goat cheeses that can vary in age, texture, shape, and flavour.
Fresh chevre is soft, spreadable, and has a mild, tangy taste. It is often found in logs or small rounds and may be rolled in herbs, spices, or other coatings. Chevre can be paired with honey, ripe pear, and roasted walnuts to complement its tangy flavour. It can also be enjoyed on a fresh French baguette with a glass of wine. When served warm, it is called "chevre chaud".
As chevre ages, it can develop a more complex flavour and a firmer, crumbly texture. The ageing process can last from a few days to a few weeks, with four months being the outside limit. During this time, the cheese is exposed to natural bacteria, which contribute to its flavour and texture.
Goat's milk, especially raw or unpasteurized, produces cheese with strong flavours and aromas. These characteristics are influenced by the goat's diet, breed, and environmental factors such as climate and altitude. Chevre is a versatile cheese that can be used in various culinary applications, such as in salads, on pizzas, or as a spread for crackers.
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It has a tangy and creamy flavour
Chevre cheese, or goat cheese, is known for its tangy and creamy flavour. The tanginess comes from a fatty acid specific to goat's milk, which cannot be replicated by cheese made from the milk of other animals. Chevre cheese is made from raw or pasteurized goat's milk. The milk is filtered to remove impurities, and a curdling agent is added to help it coagulate and form curds. The curds are then separated from the whey and moulded into shape. Chevre cheese is usually soft and creamy, but it can also be hard and crumbly, depending on its age. Fresh chevre is soft, spreadable, and has a mild, tangy taste. It is often found in logs or small rounds and may be rolled in herbs, spices, or other coatings. As it ages, chevre develops a firmer and crumbly texture and a more complex flavour.
The flavour of chevre cheese can range from gamey and tangy to mild and creamy. It is influenced by the climate and pastures on which the goats graze, as well as the breed of goat and their diet. Chevre cheese is typically aged for a few days to a few weeks, with some aged variants requiring up to 12 weeks of maturation. The ageing process affects the texture and flavour of the cheese, with younger chevre being softer and milder in taste, while aged chevre has a more concentrated flavour and a higher proportion of rind.
When pairing chevre cheese with wine, a crisp Sauvignon is recommended for younger chevre, while an aged, woody Chardonnay pairs well with matured chevre. A fruity red wine will complement warmed goat cheese. Chevre softens when heated but does not completely melt, making it suitable for use in pasta dishes and on pizza. It is also commonly spread on crackers or used in salads.
To fully appreciate the flavour of chevre cheese, it should be brought to room temperature before serving. It is best to take it out of the refrigerator at least 30 minutes prior to serving. Chevre cheese can be stored in the refrigerator for up to three months if unopened. Once opened, it can be kept in an airtight container for up to two weeks. Aged chevre should be wrapped in parchment or wax paper and then covered with a second layer of foil or plastic.
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Chevre is gluten-free and suitable for some lactose-intolerant people
Chevre, a French word for a female goat, is a type of goat cheese with a distinct flavour and creamy texture. Chevre is made from goat's milk, which contains less lactic acid than cow's milk. This means that Chevre is naturally gluten-free and suitable for some people with lactose intolerance.
Gluten is a protein found in wheat, barley, and rye. While most cheeses are gluten-free, some processed cheeses may contain gluten due to added ingredients or cross-contamination during production. However, Chevre, made primarily from goat's milk, is naturally gluten-free and safe for those following a gluten-free diet.
Lactose intolerance is a condition where individuals have difficulty digesting lactose, a sugar found in dairy products. Symptoms of lactose intolerance can include gastrointestinal issues such as gas, bloating, and diarrhoea. Chevre is often tolerated by those with lactose intolerance due to its lower lactose content compared to cheeses made from cow's milk. The tanginess and creaminess of Chevre come from a fatty acid specific to goat's milk, making it a unique and flavourful option for those avoiding lactose.
It is important to note that lactose intolerance varies among individuals, and some people with lactose intolerance may still experience discomfort with Chevre. The tolerance level for lactose can differ, and it is always recommended to consult a healthcare professional for specific dietary advice. Additionally, Chevre has a relatively lower fat content and is a valuable source of protein, making it a nutritious option for those who can consume it.
In conclusion, Chevre, a delicious and versatile goat cheese, is naturally gluten-free and suitable for some individuals with lactose intolerance. Its distinct flavour, creamy texture, and nutritional benefits make it a popular choice for those seeking alternatives to traditional cow's milk cheeses. However, it is important to consider individual tolerance levels and consult appropriate dietary advice when incorporating new foods into one's diet.
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It can be served with honey, ripe pear and roasted walnuts
Chevre, or "SHEV-ruh", is a French term that refers to cheese made from goat's milk. It is a soft, creamy, and spreadable cheese with a tangy and rich flavour. Chevre is usually found in logs or small rounds and may be rolled in herbs, spices, or other coatings.
When serving chevre, it is important to let it sit at room temperature for at least 30 minutes to allow its full range of flavours and aromas to come through. Chevre pairs well with honey, ripe pear, and roasted walnuts. The sweetness of the honey and the juicy, crisp texture of the pear balance out the tangy and creamy flavours of the cheese. The roasted walnuts add a crunchy texture and a nutty flavour that complements the other elements on the plate.
Additionally, chevre can be served with a variety of wines and crackers. A crisp Sauvignon pairs well with younger chevre, while an aged, woody Chardonnay complements a more mature cheese. Chevre can also be warmed and served with a fruity red wine. When serving chevre with crackers, it is best to use younger, softer cheeses that can be easily spread.
Chevre can also be used in cooking, as it softens when heated but does not completely melt. This makes it a good choice for pasta dishes and pizzas. When adding chevre to a salad, it is best to use a younger, softer cheese that will crumble easily and not weigh down the other ingredients.
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Chevre is a French term for goat cheese
Chevre, or "le fromage de chevre", is a French term that translates to "goat cheese". It refers to cheese made from goat's milk. Chevre is not a specific type of cheese but an umbrella term for more than one type of goat cheese. It can be soft, young, and spreadable or aged with more rind and a stronger flavour. Chevre is usually soft, creamy, and melt-in-the-mouth, with a tangy, buttery, and earthy flavour. It is often found in logs or small rounds and may be rolled in herbs, spices, or other coatings.
Goat cheese is made like other types of cheese. The milk is filtered to remove impurities, and a curdling agent is added. The curds are then separated from the whey (the uncurdled liquid part of the milk). The curds are then moulded, dried, flavoured, and cured. Any variations in this process, such as the type of starter, the time or pressure of the draining, or the temperature and duration of the curing process, can change the texture and flavour of the cheese.
Chevre is traditionally produced in the central regions of France, particularly the Loire Valley and Poitou. The process of making chevre is based on promoting the raw flavours of the milk. The flavours are influenced by the climate and pastures on which the goats graze, as well as the breed of goat and their diet. Goat's milk produces cheese with strong flavours and aromas, which can range from fruity to gamey and tangy.
Chevre is a versatile cheese that can be used in a variety of dishes. It is good for use in pasta dishes and on pizza as it softens but does not completely melt when heated. It can also be spread on crackers for canapes or used in salads. When adding chevre to a cheese platter, it is best to start with the youngest, softest, mildest cheese and proceed to the strongest, driest, most mature cheese. Chevre is best served at room temperature to display its full range of flavours and aromas.
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Frequently asked questions
Chevre is a soft goat cheese that can be white or light-coloured. It is usually found in logs or small rounds and may be rolled in herbs, spices, or other coatings.
Chevre has a distinct tangy and creamy flavour. It can range from gamey and tangy to mild and creamy. It is best enjoyed at room temperature to display its full range of flavours and aromas.
Chevre is a term reserved for cheese made exclusively with goat milk. Some examples of Chevre cheese are Bucheron, Pave de Jadis, O’Banon, Humbug Mountain, and Bonne Buche.
