Fresh variants are pronounced and vibrant, often enjoyed within a few days of production. There is a great variety in types, including different ages, molds and rinds. Rather than being a specific cheese, Chèvre is more a term for traditional French goats’ cheese.
Its seemingly endless range of flavors lets it develop intricate profiles and a wide spectrum of different types of cheese. Types of goats’ cheeseĪs with cheese made using milk from cows or sheep, goats’ cheese is favored for its great versatility. Harder variants usually display natural or waxed rinds, while those ripened with white mold are coated in a fluffy jacket, much like a Camembert or Brie. Its unmistakeable bitterness enlivens surrounding flavors, while also offering a rich savor.įresh goats’ cheese never develops a rind, whereas aged variants boast a plethora of different coatings. Low in fat, it clocks in as a lighter alternative to most heavier cheeses. The consistency instead becomes crumbly, while flavors turn creamy with hints of hazelnut and dried herbs gradually signalling their presence. As it ages, the body grows firm without hardening. Letting it linger means allowing the flavors to settle and clean up, providing plenty of opportunity for other pairings to stand out. Unapologetic, goats’ cheese is intense in its youth, providing earthy and tangy nuances that sharply sweep the palate. A versatile, flavorful classicįlavors are tart, with a soft, almost spreadable texture. Thanks to its relatively low lactose content, cheeses from both goats and sheep are excellent choices for people with lactose intolerance. Its distinctive character comes from capric acid (after the Latin word capra, meaning ”goat”) - a flavorful fatty acid that promotes the development of good intestinal bacteria in humans and is sold as a health food product. A versatile cheese, it can be white, coated with ash or herbs, or wrapped in grape leaves. Often called by its French name, Chèvre, meaning goat, this cheese type comes in many different flavors and textures - from crumbly to creamy, young to mature, mild to tangy.
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