Frederic Melton
Chevre, the French word for 'goat', is a type of goat's milk cheese. Chevre is a very versatile cheese, encompassing a range of textures and flavours, from fresh and creamy to aged and crumbly, tangy and earthy. Chevre can be spread on bread or crackers, crumbled over salads, melted on pizza, mixed into soups or Italian dishes, or served hot as 'chevre chaud'.
| Characteristics | Values |
|---|---|
| Meaning | Chevre means "goat" in French |
| Type of Cheese | Goat cheese |
| Texture | Soft, creamy, spreadable |
| Taste | Tangy, tart, fruity, buttery, earthy, mild, rich, mellow, gamey |
| Shape | Logs, small rounds, wrinkly rounds, wedges |
| Colour | White when young, darkens to yellow as it ages |
| Rind | Develops a rind as it ages |
| Age | Fresh, semi-aged, aged |
| Culinary Uses | Spread on bread, crumbled on salads, melted on pizza, mixed in soups, added to Italian dishes |
| Pregnancy | Generally considered safe to eat during pregnancy if made from pasteurized milk |
| Vegetarian | Not suitable for vegetarians due to the use of calf rennet |
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What You'll Learn
Chevre's taste and texture
Chevre, derived from the French word for goat, is a versatile cheese with a distinct tangy and creamy flavour. Its taste can range from gamey and tangy to mild and creamy. 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 darkens to yellow, becomes drier and more crumbly, tastes tangier, and develops a rind.
Young chevre is white, moist, and mild and doesn’t have a rind. Fresh chevre, also called fresh goat cheese, is the most common type of chevre. It is often not aged for more than a few days, giving it the mildest flavour. It is a soft cheese that is very spreadable and is often sold and served in a log shape. This chevre can be plain or mixed with fresh herbs. Valençay, also called pyramide, is another variety of goat cheese that is young, aged for around three weeks, with a citric taste.
Semi-aged chevre, such as Bûcheron, is ripened for five to ten weeks and has a bloomy rind. It is sold in a log shape. As chevre ages, its flavour can become more complex and its texture firmer and crumbly. Aged variants may require up to 12 weeks of maturation.
Chevres can be used in a variety of culinary applications due to their versatility. They can be spread on bread or crackers, crumbled over salads, melted atop pizzas, mixed into soups or Italian dishes, or added to desserts. When paired with the right wines and crackers, their characteristics can be enhanced.
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How it's made
Chevre, derived from the French word for "goat", is a type of goat cheese made from goat's milk. Chevre is a versatile cheese with a distinct tangy and creamy flavour. It can range from gamey and tangy to mild and creamy, making it suitable for various culinary uses.
The process of making chevre is similar to that of making other cheeses. Firstly, the milk is filtered to remove any unwanted impurities or deposits. A curdling agent is then added to the milk; this can be rennet or one or more starter bacteria that will affect the curds' size and eventually the cheese's consistency. Examples of starter bacteria include Lactococcus lactis lactis, L. l. cremoris, and Streptococcus thermophilus.
The curds (solidified milk protein) then separate from the whey (the uncurdled liquid part of the milk). The cheesemaker scoops out the curds and strains them, resulting in a thick, creamy, white goat cheese. The curds are then molded, 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 alter the texture and flavour of the final product.
Fresh chevre, also known as fresh goat cheese, is the most common type of chevre. It is usually not aged for more than a few days, resulting in a mild flavour. It is a soft, spreadable cheese often sold and served in a log shape. This variety can be plain or mixed with fresh herbs. As chevre ages, it darkens, becomes drier and more crumbly, tastes tangier, and develops a rind.
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Chevre's versatility in cooking
Chevre, derived from the French word for "goat", is a versatile cheese with a range of culinary applications. Its flavour profile can vary from tangy and tart to mild and creamy, making it a suitable pairing for various dishes.
One popular application of chevre is as a spread on bread or crackers. Its soft and spreadable texture makes it ideal for baguette slices, crostini, or toast. It can also be warmed in the oven and topped with thyme and honey, creating a delicious appetizer. Chevre's spreadability allows it to replace cream cheese, adding a tangy twist to bagels and toast.
Salads are another dish that benefits from the addition of chevre. Its cold, crumbled form complements sweet fruits like apples or cranberries, creating a delightful contrast of flavours. The tanginess of the cheese enhances the overall taste of the salad, making it a refreshing and flavourful option.
For pizza lovers, chevre offers a delicious alternative to traditional mozzarella. When melted atop a pizza, chevre pairs well with sweeter ingredients like red peppers or caramelized onions. The balance of flavours creates a unique and mouthwatering pizza experience.
Chevre is also an excellent addition to soups, providing a similar function to sour cream. When mixed into soups, it adds body and a creamy flavour, elevating the dish's texture and taste. Furthermore, chevre can be incorporated into Italian dishes in numerous ways. It can be mixed into pasta sauces, such as pesto, to enhance creaminess or simply spooned over pasta for an extra indulgent touch. Risotto, particularly asparagus or mushroom varieties, takes on a new dimension with the addition of chevre, blending seamlessly with the other ingredients.
In conclusion, chevre's versatility in cooking is undeniable. Its range of flavours and textures allows it to be used in a multitude of dishes, from appetizers to main courses. Whether spread, crumbled, melted, or mixed, chevre adds a distinct tang and creaminess that elevates the culinary experience.
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Chevre's safety during pregnancy
Chevre, the French word for 'goat', refers to cheese made from goat's milk. It is a soft, creamy, and melt-in-mouth cheese with a fruity taste. It is usually covered in a light-colored rind or skin and is not aged for very long. Chevre is a versatile cheese and can be spread on bread, crumbled over salads, melted on pizzas, mixed into soups, or added to Italian dishes.
Chevres Safety During Pregnancy
It is generally considered safe to consume chevre or goat cheese during pregnancy if it is made from pasteurized milk. Pasteurization is a process used to kill the bacteria, yeast, and mold naturally found in milk. The Food and Drug Administration (FDA) estimates that raw and surface-ripened soft cheeses are 50-160 times more likely to be contaminated with Listeria than pasteurized cheeses, increasing the risk of listeriosis during pregnancy. Listeriosis is a foodborne illness that can be particularly harmful to pregnant women, who may be 10-20 times more likely to contract it than the general population. Therefore, pregnant women should avoid soft goat cheeses that are surface-ripened or made from raw, unpasteurized goat milk.
However, pasteurized soft goat cheeses and all hard goat cheeses are usually considered safe for pregnant women to consume, as long as they are not surface-ripened. Hard cheeses have a low moisture level, making it difficult for harmful bacteria to thrive. Cooking also kills harmful bacteria, including Listeria, so dishes containing goat cheese, such as sauces, tarts, or pizzas, are typically safe to eat during pregnancy, as long as they are thoroughly cooked until steaming hot.
It is important to note that while some types of goat cheese are safe to eat during pregnancy, others may increase the risk of food poisoning. Therefore, pregnant women should carefully consider the type of goat cheese they consume and opt for pasteurized or hard cheeses to reduce the risk of foodborne illnesses like listeriosis.
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Chevre alternatives
Chevre, or goat cheese, is a French term for cheese made from goat's milk. Chevre cheeses come in different shapes, sizes, and textures, offering a wide variety of flavours. It can range from gamey and tangy to mild and creamy, making it versatile for various culinary uses.
If you're looking for an alternative to Chevre, there are several options that can be used as substitutes, depending on the recipe and the desired flavour profile. Here are some alternatives to consider:
- Neufchâtel: This cheese has a very similar texture to Chevre, and it is a creamy cheese that hails from Italy. It is white in colour, easy to spread, and made from cream and citric or acetic acid. It is a good alternative because it provides a similar creamy texture.
- Fromage Blanc: This is another French cheese that is similar to Chevre. It is soft, creamy, and can be spread on bread or bagels. It is also used in a variety of recipes, from savoury dishes to desserts. However, it may have a higher fat content.
- Montrachet: This cheese from Burgundy, France, should be eaten fresh as it can become watery and bitter when aged. It has a similar creamy texture and tangy flavour to Chevre, making it a good substitute.
- Mascarpone: When a creamy texture is needed, mascarpone can be used as a substitute for Chevre.
- Feta: Feta cheese can be used as a substitute for Chevre when a crumbly texture is desired.
- Ricotta: Chevre can be used as a substitute for ricotta cheese in recipes like lasagna.
- Mozzarella: Chevre melted atop pizza is a delicious alternative to mozzarella cheese.
- Yogurt: For a milder aroma and tangy flavour, plain yogurt can be blended with another cheese to create a smooth texture similar to Chevre.
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Frequently asked questions
Chevre, or goat cheese, is a French term for cheese made from goat's milk. It is a soft, creamy, melt-in-the-mouth cheese with a fruity taste. It is usually covered in a light-colored rind or skin and is not aged for very long.
Chevre has a tangy and creamy flavor, blending rich and mellow flavors with buttery and earthy elements. It can range from gamey and tangy to mild and creamy.
Chevre is a versatile cheese and is commonly enjoyed in a variety of ways:
- Spread on bread or crostini as an appetizer.
- Crumbled over salads, especially those with sweet fruits like apples or cranberries.
- Melted atop pizzas, often paired with sweeter ingredients like red peppers or caramelized onions.
- Mixed into soups as an alternative to sour cream for added creaminess.
- Added to Italian dishes, such as mixed into pasta sauces or spooned on top of pasta.
Chevre is made by filtering the milk to remove impurities and adding a curdling starter agent, such as rennet or starter bacteria. The curds are then separated from the whey, molded, dried, flavored, and cured. The specific variations in this process, such as aging time and curing duration, contribute to the diverse textures and flavors of Chevre.
