Chèvre

This is the French generic term for goat cheese. By law, cheeses labeled chèvre or pur chèvre must be 100 per cent goats’ milk; cheeses using a minimum of 25 per cent goats’ mixed with cows’ milk are called mi-chevre and have an identifying yellow band on their label. Made throughout France, goat cheeses are small, generally shaped in rolls, rounds, pyramids or ovals and range in flavor from fresh and creamy to strong and tangy. The names of many local types often incorporate words derived from chèvre such as chevret, chevreton, chevrette, chevrotin. Goat cheeses, traditionally in season from late spring to late autumn, are best eaten within a few days of purchase — except for matured varieties. They also cook well. See also Goats’ cheese. (250, 256)