Andy Montoya
Chevre, or goat cheese, is a versatile classic with a unique flavour and a range of textures. From crumbly to creamy, mild to tangy, chevre is a French term that translates to 'goat' and refers to any cheese made from goat's milk. Chevre is a common addition to pizzas, soups, and Italian dishes, and its flavour is often described as a blend of rich and mellow, with buttery and earthy elements.
| Characteristics | Values |
|---|---|
| Texture | Soft, creamy, crumbly, spreadable, moist, dry, firm |
| Flavor | Rich, mellow, buttery, earthy, tangy, tart, fruity, grassy, gamey, mild, creamy, salty |
| Appearance | White, yellow, bright milky white, ivory |
| Rind | Light-colored, fluffy, natural, waxed |
| Age | Fresh, young, aged, mature |
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What You'll Learn
- Chevre is a general term for goat's milk cheese
- It has a distinct flavour that is rich, buttery and earthy
- Chevre is versatile and can be used in soups, on pizzas, and in Italian dishes
- Fresh chevre is soft, spreadable, and has a mild, tangy taste
- As chevre ages, it becomes firmer, crumbly, and develops a rind
Chevre is a general term for goat's milk cheese
Chevre, derived from the French word for "goat", is a general term for any cheese made from goat's milk. It is a versatile cheese with a wide range of flavours, textures, shapes, and sizes. Chevre can be crumbly, creamy, soft, or hard, with a flavour profile that can range from rich and mellow to buttery and earthy. It can be white, coated with ash or herbs, or wrapped in grape leaves.
In the United States, the most common Chevre is a soft, fresh goat cheese, which has led to the misconception that Chevre only refers to this specific variety. However, Chevre can be made in various ways and is not always soft and unaged. Fresh Chevre, often not aged for more than a few days, has a mild flavour and a soft, spreadable texture. It is typically sold in logs or small rounds and may be plain or mixed with herbs, spices, or other coatings. As Chevre ages, it develops a more complex flavour and a firmer, crumbly texture, becoming tangier and darker in colour.
The distinct character of Chevre comes from capric acid, a flavorful fatty acid named after the Latin word "capra", meaning "goat". Chevre is favoured for its versatility and can be used in a variety of dishes. It can be melted on pizza, mixed into soups or pasta sauces, or used as a substitute for ricotta cheese in lasagna.
While Chevre is commonly associated with young and fresh goat cheese, it is important to remember that it is a broad term encompassing a large variety of goat cheeses, including those that are semi-mature or well-aged. France, especially the Loire Valley and Poitou, produces a significant number of goat milk cheeses, contributing to the diverse range of Chevre varieties available.
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It has a distinct flavour that is rich, buttery and earthy
Chevre, or goat's cheese, is a soft, creamy, melt-in-the-mouth cheese with a distinct flavour that is rich, buttery and earthy. It can range from tangy and gamey to mild and creamy, making it a versatile cheese for a variety of culinary uses. 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.
The distinct flavour of chevre comes from capric acid, a fatty acid derived from the Latin word "capra", meaning "goat". This acid gives the cheese its characteristic tangy and earthy taste, as well as promoting the development of good intestinal bacteria in humans. Chevre has a relatively low lactose content, making it an excellent choice for people with lactose intolerance.
The flavour of chevre can vary depending on the age of the cheese. Young chevre is white, moist, and mild, without a rind. As it ages, chevre darkens, dries out, and becomes more crumbly, developing a rind and a tangier taste. The most common type of chevre is fresh, soft, and unaged, giving it a mild flavour. However, chevre can be made in a variety of ways and can also be aged and crumbly.
Chevre is a versatile cheese that can be used in a variety of dishes. It can be melted on pizza, mixed into soups or pasta sauces, or used as a substitute for ricotta cheese in lasagna. It pairs well with sweeter ingredients like red peppers or caramelized onions, which balance out its tangy flavour. Chevre is also a good source of nutrients, as goats produce high-quality, nutrient-rich milk even in difficult environments.
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Chevre is versatile and can be used in soups, on pizzas, and in Italian dishes
Chevre, a soft goat cheese, is known for its distinct flavour that is rich and mellow, with buttery and earthy notes. It is a versatile cheese that can be used in a variety of dishes, including soups, pizzas, and Italian dishes.
When used in soups, Chevre adds a creamy texture and flavour. It is a great alternative to sour cream and can be mixed into soups to give them more body. Chevre can also be melted on top of pizza, offering a delicious alternative to mozzarella. The slightly tangy flavour of Chevre pairs well with sweeter ingredients like red peppers or caramelised onions.
For Italian dishes, Chevre can be mixed into pasta sauces, such as pesto, to add creaminess. It can also be spooned on top of pasta or mixed into risotto. Chevre is a versatile cheese that can be substituted for ricotta in lasagna.
Chevre is a French term that refers to any cheese made from goat's milk. It encompasses a wide range of flavours and textures, from crumbly to creamy, young to mature, and mild to tangy. Fresh Chevre, the most common type, is soft, spreadable, and has a mild, tangy taste. As Chevre ages, it develops a more complex flavour and a firmer, crumbly texture.
Chevre is a versatile cheese that can enhance the flavour and texture of soups, pizzas, and Italian dishes. Its creamy texture and tangy flavour make it a delicious alternative to other cheeses and creams, adding a unique touch to various recipes.
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Fresh chevre is soft, spreadable, and has a mild, tangy taste
Chevre, or goat cheese, is a versatile cheese with a wide range of flavors and textures. It can be crumbly, creamy, soft, or hard, with a flavor profile that ranges from mild and creamy to tangy and gamey. Chevre is made from goat's milk, and the term "chevre" is derived from the French word for "goat."
Fresh chevre is a type of goat cheese that is soft, spreadable, and has a mild, tangy taste. It is a common variety of chevre, often not aged for more than a few days, resulting in a mild flavor. This variety has a bright milky white color and a creamy texture reminiscent of Camembert or Brie. However, its flavor is distinct, with delicate creamy notes blending with bold, earthy, and grassy nuances characteristic of goat and sheep milk cheeses.
Fresh chevre is often sold and served in a log shape or small rounds, and it may be plain or mixed with fresh herbs, spices, or other coatings. Its soft texture and mild taste make it a versatile ingredient in various culinary applications. For example, it can be melted atop pizzas, mixed into soups or pasta sauces, or used as a substitute for ricotta cheese in lasagna.
The flavor and texture of chevre can vary depending on the age of the cheese. Young chevre is white, moist, and mild, while aged chevre becomes drier, crumbly, and tangier, developing a rind. The aging process also contributes to a more complex flavor profile.
Goat's milk, used to make chevre, is known for its high quality and nutrient-rich composition. Goats are valued in arid or mountainous regions where other livestock may not thrive, and their hardy digestive systems allow them to consume bitter plants that cows and horses cannot. This results in goat milk with unique flavor characteristics influenced by the animals' diet.
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As chevre ages, it becomes firmer, crumbly, and develops a rind
Chevre, or goat's cheese, is made from goat's milk. Chevre is a French term that translates to "goat" in English. Chevre is not a specific type of cheese but an umbrella term for various goat cheeses, ranging from fresh, creamy varieties to aged and
As chevre ages, it undergoes several changes. Firstly, its colour darkens from white to yellow. This change in colour is accompanied by a transformation in texture, as the cheese becomes drier and more crumbly. The flavour also intensifies, taking on a tangier note. Additionally, a rind develops, which can vary from a light-coloured rind to a harder, salt-encrusted rind.
The process of ageing influences the texture and flavour profile of chevre. Younger chevre tends to be white, moist, and mild, lacking a rind. In contrast, aged chevre becomes firmer and crumbly, with a more complex and tangier taste. The ageing process also affects the exterior of the cheese, leading to the formation of a rind.
The rind that develops on aged chevre can vary depending on the specific cheese. Some harder variants of chevre may have natural or waxed rinds, while others might be ripened with white mould, resulting in a fluffy coating similar to that of Camembert or Brie. The type of rind influences the overall sensory experience of the cheese, impacting both its texture and flavour.
The ageing process of chevre is a complex and nuanced aspect of cheesemaking that contributes to the diverse characteristics of goat's cheese. The transformation from a soft, mild cheese to a firmer, tangier, and crumbly cheese with a distinct rind showcases the versatility of chevre and highlights the impact of time on the development of its unique qualities.
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Frequently asked questions
Chevre, or goat cheese, has a distinct flavour that is a blend of rich and mellow, with buttery and earthy elements. It can range from gamey and tangy to mild and creamy.
Chevre is a French term that means "goat". It is a general term for cheese made from goat's milk and can refer to a variety of cheeses, from fresh and soft to aged and hard.
Chevre is a versatile cheese that can be used in a variety of dishes. It can be melted on pizza, mixed into soups, or added to Italian dishes such as pasta or risotto. It can also be used as a substitute for ricotta cheese in lasagna.
