Chèvre

A relative newcomer to British popularity, the Chèvre family numbers a variety of cheeses made of goat’s milk. Creamy, yet chalky in texture, with a distinctive flavour all its own, this French cheese is usually eaten fresh, though some are eaten very ripe. Chèvre comes in a variety of shapes, the most common of which is a cylindrical loaf. Salty when not quite ripe, it is at its best when there is a little green mould on the outside skin. Serve Chèvre with French bread and butter, and a robust red wine or dry rosé.