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.
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-- Annie Dillard (American author. 30 April 1945 - )