Chèvre
Varieties
Traditional French chèvre is produced in larger logs that can be sliced. It is sold fresh, or aged 2 to 10 days after it is made.
This is a goats’ milk cheese, and as a type, these cheeses are generally available aged to different stages: young and creamy, mild (with herbs), or aged, with a hard texture and nutty flavor. Produced all over the world, they come in a wide array of fine varieties. The chèvre known as Picodon, for example, is soaked in wine or brandy. Goats’ milk cheeses are also available in a cream-cheese style.
Preparation, Uses, & Tips
Fine goats’ milk cheeses are wonderful table cheeses. They slice easily and are ideal for grilling. The flavor of goats’ milk cheeses is complemented by that of almonds (especially toasted almonds), walnuts, and hazelnuts, and olives. Pair these cheeses with whole-wheat walnut bread for a delicious snack or hors d’oeuvre, or with salads of fresh greens and fruit.
Storing
Fresh chèvre should be refrigerated at once. It will continue to ripen favorably, so store it in a way that allows it to breathe, wrapped in waxed paper or aluminum foil, or placed in a glass or plastic container with a tight-fitting lid; avoid sealing it up in plastic wrap. It can be kept for a month or two.
Nutrition Highlights
Chèvre, 1 oz. (28g) (semisoft)
- Calories: 103
- Protein: 6.1g
- Carbohydrate: 0.72g
- Total Fat: 8.5g
- Fiber: 0.0g
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