| Region | Milk | Type |
|
Loire, Midi, Auvergne |
Goat |
soft, uncooked, unpressed |
| Fat | Grade | Affinage |
| 45% | - | 10 days to 1 month |
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
