Also indexed as: Goat’s Milk Cheese
Preparation, uses, and 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.
Buying and storing tips
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.
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.
Nutrition Highlights
Chèvre, 1 oz. (28g) (semisoft)
Calories: 103
Protein: 6.1g
Carbohydrate: 0.72g
Total Fat: 8.5g
Fiber: 0.0g