While many countries make cheese from goat's milk, Chèvre means (at least theoretically) French cheese made from goat's milk.
The milk is generally pasteurized, and the cheese aged. The shapes and brand names will vary. Chèvre has a lower moisture content and more pronounced flavour than Chèvre Frais (unaged goat's cheese.)
Some American companies are now making cheese from goat's milk and calling it by the name of Chèvre. There are also many British cheeses made with goat's milk, but they just tend to call themselves "Goat's Cheese."
Goat's cheese can be classed based on how long it has been aged: tendre (new or fresh), demi-sec (semi-dry), sec (dry) and dur (hard.)
Serve at room temperature.
Besides, the Arabs never got any further north than Toulouse, and one quick look at a map shows that the Loire Valley was still a long way off indeed in the days before the TGV.
Semi-Firm CheesesAppenzeller Cheese (Quarter Fat); Ardrahan Cheese; Asadero Cheese; Asiago Cheese; Blue Cheese; Botton Cheese; Brunost Cheese; Burrini Cheese; Buxlow Paigle; Cacetto Cheese; Caerphilly Cheese; Cantal Cheese; Carrigaline Farmhouse Cheese; Cheshire Cheese; Chèvre; Chevrot Cheese; Chihuahua Cheese; Cotherstone Cheese; Criollo Cheese; Danbo Cheese; Danish Fontina Cheese; Durrus Cheese; Edam Cheese; Farmer's Cheese; Fontal Cheese; Gamonedo Cheese; Gaperon Cheese; Grimbister Cheese; Huntsman Cheese; Jalapeño Cheese; Leerdammer Cheese; Liederkranz Cheese; Livarot Cheese; Maasdam Cheese; Manchego Cheese (Mexican); Monterey Jack Cheese; Morbier Cheese; Mozzarella Cheese; Pavé d'Auge Cheese; Pavé d'Isigny Cheese; Pavé de Berry Cheese; Penyston Cheese; Pont-l'Evêque Cheese; Quartirolo Cheese; Queso con Loroco; Ricotta Salata Cheese; Semi-Firm Cheeses; Tetilla Cheese; Vacherin Fribourgeois; Washed-Rind Cheeses; Wensleydale Cheese
Please share this information with your friends. They may love it.