Frederic Melton
Chevre, or goat's cheese, is a French term for cheese made from goat's milk. It can be soft and creamy, or hard and crumbly, depending on its age. Chevre is made like other cheeses, with the milk being filtered to remove impurities, and a curdling agent added. The cheese is then moulded and separated from the whey. Chevre is a versatile cheese, with a range of ages, textures, shapes, and flavours. It can be tangy, earthy, rich, and buttery, and is best served at room temperature.
| Characteristics | Values |
|---|---|
| Main Ingredient | Goat's milk |
| Taste | Rich, mellow, buttery, earthy, tangy, fruity, grassy, gamey, creamy, mild |
| Texture | Soft, creamy, crumbly, hard, spreadable |
| Shape | Logs, small rounds, pyramids, medallions, cups |
| Age | Fresh, aged |
| Serving Temperature | Room temperature |
| Pairing | Honey, ripe pear, roasted walnuts, Sauvignon, Chardonnay, fruity red wine |
| Freezing | Can be frozen for a couple of months |
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What You'll Learn
- Chevre is a soft goat cheese with a rich and mellow flavour
- It is made from goat's milk, which is known to be nutrient-rich
- Chevre is a French term, meaning 'goat'
- It is versatile and can be used in a variety of dishes, from appetisers to desserts
- Chevre is gluten-free and does not contain any artificial additives or preservatives
Chevre is a soft goat cheese with a rich and mellow flavour
Chevre, or le fromage de chevre, is a French term that literally translates to goat cheese. Chevre is made from goat's milk and can be soft and creamy to hard and crumbly, depending on its age.
The flavour of Chevre can vary depending on the breed of goat and their diet, as well as regional influences such as climate and altitude. Chevre is typically sold as a young, soft cheese with a tangy, earthy flavour. It is often rubbed with additional flavourings like herbs, spices, or ash, which gives it a bolder taste.
As Chevre ages, it develops a more complex flavour and a firmer, crumbly texture. Aged Chevre varieties like Bucheron have a sharper, tangier flavour with well-pronounced earthy notes. The ageing process also affects the texture of the cheese, making it firmer and less spreadable.
Chevre is a versatile cheese that can be used in a variety of dishes. It is often served on a fresh French baguette with a glass of wine, or paired with honey, ripe pear, and roasted walnuts. It can also be used in pasta dishes, on pizza, or as an ingredient in salads. When heated, Chevre softens but does not completely melt, making it a good choice for cooked dishes.
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It is made from goat's milk, which is known to be nutrient-rich
Chevre cheese, or "goat cheese" in French, is made from goat's milk. Goats produce high-quality, nutrient-rich milk even in harsh environments, making them valuable to arid or mountainous areas where cattle and sheep cannot survive. Chevre cheese is influenced by the climate and pastures on which the goats graze, as well as the breed of goat and their diet.
Goat's milk is known to be nutrient-rich, and goats are able to produce this milk in difficult environments. This makes them valuable to areas where other livestock cannot survive. The process of making chevre cheese involves filtering the milk to remove impurities, adding a curdling agent, moulding the cheese, and separating it from the whey. The type of starter, draining time, pressure, and curing process can all impact the texture and flavour of the final product.
Goat's milk contains less lactic acid than cow's milk, making chevre cheese a good option for those who are lactose intolerant. The cheese can range from soft and creamy to hard and crumbly, with a flavour profile that includes buttery, earthy, tangy, and fruity notes. Fresh chevre is soft, spreadable, and mildly tangy, while aged chevre develops a more complex flavour and a firmer, crumbly texture.
Chevre cheese is versatile and can be used in a variety of dishes, from appetizers to desserts. It is often served with a French baguette or paired with wine. When heated, chevre softens but does not completely melt, making it suitable for use in pasta and pizza. It can also be spread on crackers or used in salads.
In terms of food safety, chevre cheese can be frozen for a couple of months, but the flavour and texture may deteriorate. It is important to slowly thaw the cheese in the refrigerator. Additionally, when adding chevre to a cheese platter, it is recommended to start with the youngest, softest, and mildest cheese, progressing to the strongest, driest, and most mature variety.
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Chevre is a French term, meaning 'goat'
Chevre is a French term, meaning "goat". In the context of cheese, chevre refers to cheese made from goat's milk. Chevre cheese is made around the world with a variety of recipes, resulting in a range of different cheeses. These cheeses can be fresh and creamy, or aged and crumbly, with a wide variety of flavours and textures. Chevre cheese is soft and tangy, with a distinct grassy and earthy flavour. It is often sold in logs or small rounds and may be rolled in herbs, spices, or other coatings to add flavour.
Goat's milk produces cheese with strong flavours and aromas that vary according to the breed of goat, their diet, and environmental factors such as climate and altitude. Chevre cheese is usually made with raw or pasteurised milk. Unlike cows, which can be milked year-round, goats only produce milk for seven to eight months per year, mostly from March to July. Most chevre in the US is made with pasteurised milk.
Chevre cheese is best served at room temperature to display its full range of flavours and aromas. It pairs well with honey, ripe pear, and roasted walnuts, or with a glass of wine. A crisp Sauvignon pairs well with younger chevre, while an aged chevre is complemented by a woody Chardonnay or a fruity red. Chevre softens when heated but does not melt, making it a good choice for pasta dishes and pizzas.
Chevre is not suitable for vegetarians, as the cheese is typically made with calf rennet. It is, however, suitable for people who are lactose intolerant, as goat's milk contains less lactic acid than cow's milk.
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It is versatile and can be used in a variety of dishes, from appetisers to desserts
Chevre cheese is incredibly versatile and can be used in a variety of dishes, from appetisers to desserts. Its texture and flavour profile can vary depending on the age of the cheese, ranging from soft and creamy to hard and crumbly. Chevre is a great option for those who are lactose intolerant as goat's milk contains less lactic acid than cow's milk.
Young, soft chevre is often sold in logs, medallions, or cups and can be spread on crackers or bread. It has a tangy, earthy flavour and can be rolled or rubbed with herbs, spices, or other coatings to add additional flavour. This style of chevre is perfect for appetisers or canapes, such as cheese platters or crackers. It can also be used in salads or as a topping for pizza.
As chevre ages, it develops a more complex flavour and a firmer, crumbly texture. Aged chevre has a sharper, tangier flavour with earthy undertones. It can be grated or crumbled over pasta, salads, or other dishes to add a bold flavour.
In terms of dessert, chevre can be used in a variety of sweet dishes. Its tangy and buttery flavour pairs well with ingredients such as honey, ripe pear, and roasted walnuts. Chevre can also be used in baked goods, adding a creamy texture and a hint of sweetness.
Chevre is a versatile cheese that can be enjoyed in many different ways. Its unique flavour and texture make it a great option for those looking to add a touch of sophistication to their dishes. Whether used as an appetiser, a main course, or a dessert, chevre is sure to impress.
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Chevre is gluten-free and does not contain any artificial additives or preservatives
Chevre cheese, or "goat cheese" in French, is a gluten-free product that does not contain any artificial additives or preservatives. Chevre is made from goat's milk, which contains less lactic acid than cow's milk, making it a suitable option for those who are lactose intolerant. The process of making Chevre involves adding a blend of cultures and rennet to raw or pasteurized milk, helping the milk coagulate and form curds. The curds are then separated from the whey and moulded into the desired shape.
The taste and texture of Chevre can vary depending on the age, breed of goat, diet, and environmental factors. Fresh Chevre is typically 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 to enhance its flavour. As Chevre ages, it develops a more complex flavour and a firmer, crumbly texture. The mature Chevre has a bolder and richer flavour with increased tartness and more pronounced earthy undertones.
Chevre is a versatile cheese that can be used in a variety of dishes. It can be spread on crackers or used as an ingredient in salads, pasta, and pizza. When served on a cheese platter, it is recommended to start with the youngest, softest, and mildest Chevre, proceeding to the strongest, driest, and most mature cheese. To fully enjoy its range of flavours and aromas, Chevre should be served at room temperature.
In terms of food safety, Chevre can be frozen for a couple of months when tightly wrapped, although its flavour and texture may deteriorate. Chevre is also suitable for freezing and thawing, but the process should be done slowly in the refrigerator. Overall, Chevre is a gluten-free, natural product that offers a range of flavours and textures, making it a versatile option for culinary use.
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Frequently asked questions
Chevre is a French term that refers to any cheese made from goat's milk.
Chevre cheese has a distinct flavour that is a blend of rich and mellow, buttery and earthy. It can range from gamey and tangy to mild and creamy.
Chevre can range from soft and creamy to hard and crumbly, depending on its age. Fresh Chevre is soft, spreadable, and has a mild, tangy taste. As it ages, it develops a firmer and crumbly texture.
Chevre is made by warming goat milk and adding both bacteria culture and powdered rennet. The curds are then separated from the whey and the cheesemaker scoops out the curds and strains them, resulting in a thick, creamy, white goat cheese.
Chevre is commonly served on bread or crackers, in salads, on pizzas, in soups, or mixed into pasta dishes. It is best served at room temperature to display its full range of flavours and aromas.
