Most of us know chèvre, the French moniker for goat cheese, as the crumbly white log. But French goat cheese, made for centuries using artisanal techniques, in fact includes an entire cheese plate's worth of possibilities. Goat cheeses are produced in different regions of France, resulting in a range from creamy and mousse-like to dense and nutty.
Mellow, sweet goat cheeses like those from the Poitou region can easily be spotted by their off-white rinds that ripen into a wrinkled exterior, such as Chabichou du Poitou or Le Chevrot. The Loire has made ashed goat cheeses famous with velvety, foggy-grey exteriors, a creamy interior and mineral flavor notes. They are presented in a range of shapes, from pyramid and log to straightforward rounds — Valençay, Sainte-Maure de Touraine and Selles-sur-Cher respectively.
More surprising offerings include firm, aged Tomme de Chèvre from the Pyrénées that are dense, complex and nutty, as well as rare and sought-after blues that balance mushroomy complexity with a delicate, tangy white paste.
Explore The Original Chèvre at our booth at Bottlenotes' Around the World in 80 Sips event in Boston and New York or visit www.GoatCheesesofFrance.com and Facebook.com/GoatCheesesofFrance to learn more.