chèvre

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Pronunciation: [SHEHV-<em>r</em>uh; SHEHV]

French for "goat," chèvre is a pure white goat's-milk cheese with a distinctively tart flavor. Some of the better known chèvres include banon, bûcheron and montrachet. "Pur chèvre" on the label ensures that the cheese is made entirely from goat's milk; mi-chèvre means that it's comprised of at least 50 percent goat's milk, with the remainder typically cow's milk. The plural is chèvres, which originally referred to all French goat cheeses but is now widely used to refer to all goat cheeses, wherever their origin. Chèvres can range in texture from moist and creamy to dry and semifirm. They come in a variety of shapes including cylinders, discs, cones and pyramids, and are often coated in edible ash or leaves, herbs or pepper. Store, tightly wrapped, in the refrigerator up to 2 weeks. Chèvre that is over the hill takes on a sour taste and should be discarded. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Goat Cheese Recipes & Ideas

See All

Zucchini and Goat Cheese Crustless Quiche

Goat Cheese and Hot Pepper Jelly

Fig, Pepita and Goat Cheese Crostini

Goat Cheese with Carrots and Beet Horseradish on Toast

Spinach and Goat Cheese Crostini

Herbed Goat Cheese

Goat Cheese Tart With Honeyed Apricots

Herbed Goat Cheese

Ham and Goat Cheese Sandwiches

Goat Cheese Crostini with Cacao Nibs and Fresh Figs

Goat Cheese and Asparagus Crostini

Beet and Goat Cheese Phyllo Cups

Goat Cheese Fondue

Baked Goat Cheese

Savory Rosemary Goat Cheese Quick Bread

Warm Goat Cheese

Goat Cheese Cheesecakes with a Gingersnap Crust and Tuiles

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