Guide to (Some) French Goat Cheeses (Chèvre) July 6, 2014 By Marge Perry 6 Comments We all know that American blue cheese, cheddar and burrata are entirely different cheeses, yet we don’t lump them together and say, “Oh, I had a wonderful dish made with American cow’s milk cheese.” Goat cheese has been a specialty of Provence since the Roman times. Pressed Cheese (Fromages à Pate Pressée) This cheese undergoes pressure treatment during its … > Spinach & Artichoke Dip with Chabichou du Poitou From Brie, to Chevre, to Roquefort and beyond, French cheeses are in a league all of their own. Chevre (shev-ray) is a term which denotes a cheese made from the milk of goats, with the word chevre meaning goat in French. This ensures a gluten-free cheese of the highest quality every time. A Comte, one of France's most popular cheeses, or perhaps Brillat Savarin, named after the famous gourmand. This handmade cheese is prepared using the traditional French method. Aroma: Bread dough. Fresh Chevre is a pasteurized goat's milk cheese. Enjoyed in its fresh variants, it is intense and earthy, with a tangy kick to finish. Goat's cheese is good both on its own and in dishes like tarts, salads, or quiches. The Greek delicacy Feta boasts a tart profile with a dry and lingering finish. Like fine wine, the process of making traditional Chèvre is based on an idea of constantly promoting the raw flavors of the milk. After the milk has separated into fine curds and whey, carefully pour (or ladle) the contents of the … Depending on its characteristics, a region might invoke flavors suited for white mold cheeses, while others produce milk best enjoyed fresh. Our chevre is imported from France. These are the nine you should absolutely know. The key when looking for a substitute, however, is finding a cheese with a similar amount of tang and mild acidity. Covering a wide range of cheeses, Chèvre, or fromage de chévre, describes a proud and bold approach to making artisanal French goats’ cheese - one that has remained committed to tradition for generations. Chèvre: Chèvre is the French word for goat and when referring to cheese, describes a soft, creamy white cheese made with goat’s milk. Bucheron was one of the first French goat cheeses exported to the U.S., an interesting fact considering the ubiquity of fresh cryo-vac chevre logs these days. Crafted with fresh premium goat milk, Chèvre is rich, earthy, and everything you expect from Roth. > Bûcheron Crostini with Clove-Glazed Tangerines and Rosemary Pecan Breadcrumbs And if you’re more confused now than when we started, I’ve accomplished my goal of helping you to question what it is that you are really looking for when you ask for “goat cheese” or “Chèvre.” You’re welcome. What is Chèvre? This tangy goat cheese is available in different flavours depending upon the ingredients used while preparing the cheese. The French call this preparation "chevre chaud". All Chèvre is goat cheese, but not all goat cheese is Chèvre. And more importantly, they are deeply connected to and proud of their cheese. Three thousand producers and 60 dairies produce over 265 million pounds of goat cheese each year—that’s a staggering amount of cheese. > Caramelized leek and chive dip with spreadable french goat cheese, Copyright © 2017 ANICAP. Ile de France® Goat cheeses logs have been chosen with care and with due respect to French cheesemaker know-how. Historically, French chèvre has been produced in eight regions south of the Loire River, where the geography, geology, and climate dictate the varieties of cheese made there. Chèvre cheese is very simply the French term for goat cheese. Enjoyed in its fresh variants, it is intense and earthy, with a tangy kick to finish. This recipe is my homage to a French-style chèvre covered in herbes de Provence (aromatic herbs including lavender). The great wide world of French goat cheese is, well, great and wide. Every culture has a different bacterial activity level. Led by an expert on French cheese, Jennifer Greco, this interactive seminar will demystify the subject of cheese and make it more approachable. Pair the tart flavors of fresh Chèvre with honey, ripe pear and roasted walnuts. Originally produced in and around the central regions of France, traditional Chèvre is heavily influenced by the climate and pastures on which the goats graze. It is funded and supported by the ANICAP, France’s Goat’s Milk Dairy Board, which represents all French goat’s milk producers and processors. Curd into special molds, allowing the cheese 's just one example of a blue-veined cheese … all french chèvre cheese rich... For white mold cheeses, while others produce milk best enjoyed fresh, flavors deepen and intensify baked. 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