chèvre

Chèvre is the French term for goat cheese. In culinary use, it generally refers to soft, fresh cheeses made from goat’s milk, though the designation can apply to a wide range of goat cheeses produced worldwide. The character of chèvre is closely tied to the milk’s origin and processing.

Most chèvre is produced by coagulating goat milk with rennet or an acid. The curd is drained and shaped into rounds or logs, and it may be left fresh or aged for a short period. Some producers use pasteurized milk; others work with raw milk, depending on regulations and traditions. Ash, herbs, or pepper are common coatings or additions.

Texture and flavor vary with age and production method. Fresh chèvre is soft, creamy, and tangy with a mild goat aroma. Aging makes it firmer and more pungent, while terroir and feed influence sweetness, mineral notes, and strength. It is frequently rolled in herbs or coated with edible ash.

France is the historical heartland of chèvre, especially regions such as Poitou, Loire, and Touraine. Notable varieties include Chabichou du Poitou, Crottin de Chavignol, Sainte-Maure de Touraine, and Valençay. Similar styles are produced in other countries, adapting techniques to local milk and tastes.

Chèvre is used on cheese boards, spread on bread, crumbled into salads, melted in sauces, or incorporated into pastries and savory dishes. It pairs well with fresh fruit, honey, olives, and white wines such as Sauvignon Blanc or Sancerre, and can be a versatile ingredient in modern or classic cuisine.