Chèvre, a.k.a. Goat Cheese

Chevre, aka Goat Cheese

Leave it to the Welsh. Their version of goat cheese is called Pantysgawn. (Say it out loud if you have to.)

Chèvre is goat milk cheese. Many cultures have their own version of goats cheese because, let’s face it, humans and goats go back a long time. Because of the many different ways of turning the milk to cheese, there are many variations in consistency and flavor. Thus you have the above Welsh version of the cheese. Another cousin which is quite popular is feta, a Greek combination of goat and sheep milk made into a dense block.

Goat milk is much more popular worldwide than cows milk because it’s more accessible and keeps longer without refrigeration. It’s also closer to human milk than cow milk is, so easier to digest for children, the ill, and the elderly. And those of you with lactose intolerance make note of this because you’ll be much better off if you fall off the wagon with goat or sheep (milk products, I mean).

If the accent over the e didn’t give it away, chèvre is the French version of fresh goat cheese. It’s soft and bright white like cream cheese, but dry like a very smooth ricotta. Except for the mild furry, barnyard flavor that is the cornerstone of any goat cheese flavor curve, chèvre is quite mild. It is rich without being buttery, and has a fresh, grassy flavor profile that makes it ideal for including with other delicious foods rather than on its own. It is a pacifist in the cheese family. It just wants everyone to get along.

A favorite way to elevate chèvre is to mix it with seasonings and spread it on some lovely rosemary bread from Uppercrust. It’s handy that you can get just the right size slab of chèvre at Uppercrust (in fact you can get it pre-seasoned, but we prefer our version because it has so much flavor). It’s best to make this a few hours before you intend to use it so it can marinate and release the flavors. Take a lush slab of the chèvre (about 8 oz. give or take), and add about 2 tablespoons of olive oil and 2 tablespoons of a general Italian seasonings. And the key is at least four cloves of fresh garlic, pressed. Simply stir to combine well and refrigerate for a few hours.

Instead of just slathering it on bread with the finesse of a fifteen-year-old learning how to use cologne, try slicing the rosemary bread pretty thin and toasting it in the oven for a few minutes before spreading the chèvre on the warm bread. Try adding some marinated asparagus or very thinly sliced gouda.

You can also slice chèvre and bake it on the bread, with a sprinkling of oil and seasonings. It can be tricky since goat cheese doesn’t melt much, but it does get toasty and dry. Try it fresh and plain on a spinach walnut salad, or even with pears and apples. It compliments foods with mild but persistent flavors without overwhelming them.

It’s a lot of fun to experiment with chèvre as an alternative to cows milk cheeses. French chèvre is somewhat easy to find and is available under many names because there are many regionally protected varieties. Besides feta from Greek tradition, you could find goat cheese from several other origins such as Norway, China, and Australia… and of course the Welsh always have Pantysgawn.


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