Chevre, French for “goat,” is a generic term for goat’s cheese. Chevre encompasses cheeses of various sizes, ages, textures, flavors and types. Generally they are soft and smooth with a mild tangy flavor. The French use the term chevre to label cheeses that are made entirely with goat’s milk. Mi-chevre cheeses, on the other hand, contain at least 50% goat’s milk as well as cow’s milk. A large amount of goat cheese is produced in France on farms and in small workshops.
- Spread on bread or crackers.
- Soften over pasta or pizza.
- Make a filling for ravioli.
- Use as the base for a smooth sauce.
- Serve in a wrap with grilled vegetables or balsamic chicken.
- Top an apple salad, completing it with other ingredients such as grapes, raisins, walnuts and candied pecans.
- Crumble over steamed asparagus, grilled zucchini or a roasted vegetable mixture.