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Crumbled chevre is an elegant topping for appetizers and salads. The
tangy French cheese also makes a wonderful lasagna filling or spread
for your morning toast.
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In the U.S., goat cheese refers to a pure white cheese made entirely from goat's milk. In France, it's called
chevre
(French for "goat"). The texture ranges from soft and creamy to dry and
very firm, while the flavor can be slightly sharp or more tart and
tangy. Left to age several days after purchase, goat cheese takes on a
more intensely nutty, "goaty" taste. It's a favorite for hors
d'oeuvres, spreads and salads, and is often served as a dessert cheese.
Varieties
Some of the better-known chevres include:
Banon
This French cheese is cured in
chestnut leaves and sometimes washed in cognac or marc (the French version of grappa). It has a soft to semi-soft
texture and a mild,
lemony flavor.
Bucheron
Tangy but mild, Bucheron is soft and spreadable. The logs are covered with either white rinds or black ash.
Montrachet
Made in Burgundy, this moist, creamy cheese has a mildly tangy flavor.
It's usually sold in logs covered with gray, salted ash. It's best when
young and fresh.
Pyramide
Shaped like a small, truncated pyramid, this chevre is produced in the
Loire Valley area of France. It ranges from soft and mild to slightly
crumbly and sharp, and is often coated with an edible dark gray
vegetable ash.
Buying Tips
Goat cheese is available in a wide variety of shapes, including cones,
round loaves, drums and logs (the most common). Some will be coated or flavored with edible ash, leaves,
herbs or
pepper.
To ensure you're buying a cheese made entirely from goat's milk, look for labels marked "
pur chevre." Cheeses made with a combination of goat and another type of
milk cannot be labeled as such. The cheese should look fresh and moist. Avoid any packages with signs of mold or leaking whey.
Storage Tips
Tightly wrap and refrigerate for up to two weeks. Old goat cheese takes on a sour flavor and should be discarded.
For longer storage, goat cheese may be tightly wrapped and frozen in
small packages (one pound or less). When ready to use, let it thaw
slowly—leave the cheese undisturbed in the refrigerator for 24 to 48 hours.
Usage Tips
For maximum flavor, let your goat cheese
warm to room temperature before serving. When adding to cooked dishes,
heat until just melted (otherwise it may become grainy and separate).
• Spread on toast or
bagels.
• Use in place of
sour cream on baked
potatoes.
• Drizzle with a lemon-flavored
olive oil and enjoy with fresh
fruit and crusty bread or crackers.
• Blend with chopped
scallions and sliced marinated
artichokes for a quick and easy spread.
• Use as a topping for
salads,
bruschetta and
pasta dishes.
• Pair fresh chevre with rosé, Pinot Grigio or
champagne. Pepper-flavored goat cheese goes best with Pinot Noir or Zinfandel.
Try one of our favorite goat cheese recipes:
Pear and Goat Cheese Salad with Walnuts
Farmers' Market Quesadilla
Goat Cheesecake with Fresh Lemon Curd and Berries
