Chevres

The goat cheeses being produced in our country today have opened up a whole new world of taste for us. They are fresh, tangy, zesty, and better still, widely available.

Most chèvres are made from all goat’s milk, but some are mixed with cow’s milk and have a creamier consistency. Chèvres come in a multitude of shapes, ranging from pyramids and cones to logs and disks. They are dipped in brandy, wrapped in chestnut or grape leaves, rubbed with ash to prevent mold from forming, or left plain to develop a heavy mold coating. Some are laced with herbs and spices. There seems to be no end to the varieties. Try several to see which appeals to your taste. Serve chèvres with assertive Zinfandels or chilled Chardonnays.