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.
In a recipe, Feta, but cut back on other salt. Goat's Cheese from any other country.
Won't keep long; store for up to a few days in refrigerator.
Many people credit the Arab invasion of 720 AD for introducing goats to France, particularly the Loire Valley. This is absurd. In the area of south-west France, near Spain, which the Arabs did attempt to settle in, cave-paintings 25,000 years old have been found of goats. In Normandy, far closer to the Loire Valley, evidence has been found in rock carvings that inhabitants there had domesticated goats before the bronze age. More recent to the Arab invasion, Gaul had been fully integrated into the Roman Empire for 500 years -- the Gauls were Roman. The Romans had goats, as did the Etruscans before them. Goats, in fact, were extremely common in Roman agriculture everywhere, and Goat's Milk Cheese was exported from Gaul to Italy.
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.
- Goat's Milk CheesesGoat's Milk Cheeses are generally rindless creamy cheeses, usually sold in log or round slice form, and often coated with something fancy such as cracked pepper, herbs or even ashes. Cheeses made from Goat's Milk will taste slightly acrid, and certainly sharper and tangier than those made from cow's milk.
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- Appenzeller Cheese (Quarter Fat)In making this lower-fat version of Appenzeller Cheese, less water is added while making the cheese, and a lower cooking temperature is used for the curds. Different starter cultures reduce the speed of the fermentation, which in term lets more water remain in the cheese helping to replicate the body that people expected from full-fat Appenzeller.
- Ardrahan Cheese
- Asadero Cheese
- Asiago CheeseAsiago cheese, a speciality of the Italian regions of Vicenza, Pavova, Treviso and Trento, is made from cow's milk (it was originally made of milk from sheep.) The original cheese is a sweet curd, semi-cooked, unpasteurized cheese. Both the cheese and the rind are pale yellow; the flavour is somewhere in between that of parmesan and aged cheddar.
- Blue CheeseThere are many varieties of Blue Cheeses -- some are very mild, some are tangy, some kick like a mule. Sometimes, food writers will suggest to people that if they don't like Blue Cheese, they should try a particular one because it is very mild, but in my experience, if people have decided they don't like Blue Cheese, you are wasting your time.
- Botton Cheese
- Brunost Cheese
- Burrini Cheese
- Buxlow Paigle
- Cacetto Cheese
- Caerphilly Cheese
- Cantal Cheese
- Carrigaline Farmhouse Cheese
- Cheshire Cheese
- Chevrot Cheese
- Chihuahua Cheese
- Cotherstone Cheese
- Criollo Cheese
- Danbo Cheese
- Danish Fontina CheeseDanish Fontina Cheese is a knock-off of the Italian fontina, and is often therefore slagged by Champagne Foodies, but it is more popular in North America than the Italian version owing to the Danes' ability to price cheeses at a level that ordinary people can afford. It is a little sweeter than the Italian fontina.
- Durrus Cheese
- Edam Cheese
- Farmer's Cheese
- Fontal Cheese
- Gamonedo Cheese
- Gaperon CheeseGaperon is a cheese made in Auvergne, France. It is a hard cheese, but with a spongy, supple texture, moulded into a dome shape,(like an igloo.) The average size is 3 inches (7 1/2 cm) tall and the same wide, weighing approximately 10 oz (300 g.) A white velvet mould mottled with grey and blue patches grows on the hard rind, Gaperon Cheese is made from skimmed cow's milk.
- Grimbister Cheese
- Huntsman Cheese
- Jalapeño CheeseGiven that this just means cheese with jalapeño peppers in it, there's nothing to prevent you from getting a tub of cream cheese, stirring in a chopped up jalapeño pepper, and calling it jalapeño cheese, because it would be. However, there are a few commercial brands, and all seem to be made from the mild, white semi-soft cheese called Queso Quesadilla.
- Leerdammer Cheese
- Liederkranz Cheese
- Livarot Cheese
- Maasdam Cheese
- Manchego Cheese (Mexican)
- Monterey Jack Cheese
- Morbier Cheese
- Mozzarella Cheese
- Pavé d'Auge Cheese
- Pavé de Berry Cheese
- Pavé d'Isigny Cheese
- Penyston Cheese
- Pont-l'Evêque Cheese
- Quartirolo CheeseQuartirolo is a soft, crumbly cheese with a slightly sour tang. Made in the Lombardy region of Northern Italy, it is made in 3 inch (7 1/2 cm) squares or in a rectangular shape 7 to 9 inches (18 to 22 cm) long, weighing from 3 1/3 to 6 1/2 pounds (1 1/2 to 3 kg.) Inside, it is a very pale straw colour with a thin, pinkish-white rind on the outside.
- Queso con Loroco
- Ricotta Salata Cheese
- Semi-Firm Cheeses
- Tetilla Cheese
- Vacherin Fribourgeois
- Washed-Rind CheesesThese are firmer, lower-moisture cheeses that were made in highlands and up in the mountains. The cheeses needed to be able to keep well, as oftentimes travel down the mountains was hard for many months of the year and anyone wishing to sell them in the markets in the lowlands would have to wait till the spring.
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