Chèvre

Smooth, tart, and earthy yet mild, fresh goat’s milk cheese is an icon of France, especially in the Loire Valley and Poitou regions. Young chèvre, with its lemony flavor, is wonderful spread on a baguette or crumbled on a salad. Longer-aged chèvres, such as chèvre d’or, are firm enough to slice. Laura Chenel pioneered the production of high-quality chèvre in America in the 1970s.