Cheese-France > cheese > chèvre (goat cheese)

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Cow's milk:
Aisy Cendré
Beaufort
Bleu d'Auvergne
Boursin
Brie de Meaux
Camembert
Cantal
Chaource
Comté
Coulommiers
Epoisses
Fourme d'Ambert
Langres
Livarot
Munster
Pont l'Eveque
Reblochon
Saint Marcellin
Saint Nectaire
Tomme de Savoie

Goat's milk:
Brocciu
Banon

Chabichou du Poitou
Chevre

Crottin de Chavignol
Valencay

Ewe's milk:
Brocciu
Ossau-Iraty
Roquefort

 
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French Wine Guide
Cuisine-France

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cheese france french cheese guide

Chèvre

chevre goat cheese  
Region Milk Type

Loire, Midi, Auvergne

Goat

soft, uncooked, unpressed

Fat Grade Affinage
45% - 10 days to 1 month
 

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About Chèvre: "Pur chèvre" on the label ensures that the cheese is made entirely from goat's milk. Chèvre in French simply means goat. Chèvre cheeses come in a variety of sizes and shapes including cones, cylinders, discs, drums, and pyramids. The cheeses are often covered with ash or leaves, herbs or pepper.

Chèvre making: In the 8th century, the Saracens came to the west of France and left behind the goats and the recipe to make the goat cheese.

Tasting Chèvre: When young, Chèvre is mild and creamy. When older, the cheese is dry and firm with a slightly sharp and lightly acidic flavor.

Tasting advices: Store in the refrigerator up to 2 weeks. Is a fine combination with French bread, avocado, olives or figs. Chèvre is used in salads, omelets, pizza toppings and souffles.

Chèvre and wine: white wine from Loire such as Sancerre, Merlot red wine (French Wine Guide)

More French Cheeses: Crottin de Chavignol, Valencay

 

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Assortment of four French cheeses: Epoisses, Chèvre, Chaource and Gruyère de Comté.

 

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