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A pure white cheese made entirely from goat's milk and commonly referred to as goat's cheese in the U.S. (chèvre is the word for "goat" in French). If the cheese is a combination of goat and another type of milk, it cannot be labeled as "pur chèvre." It is available as round loaves, drums, round patties, logs, and a variety of other shapes. The texture ranges from soft and creamy to dry and very firm. European varieties are most often soft. The younger cheese has a fruity taste that becomes more flavorful as it ages, providing a slightly sharp or tart and tangy quality as the cheese dries out. Common varieties include Banon, Bougon, Bucheron, Chabichou, Haloumi, Mendip, Montrachet, Mothais, Ribblesdale, Saint-Maure, Tymsboro, and Valenay. When preparing this cheese for use, it can be served as a dessert cheese, as an ingredient for hors d'oeuvres, and as a complement to salads. Store refrigerated for several weeks and when it begins to taste somewhat sour, it should be discarded.
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Chèvre Cheese | | 
Kasseri Cheese |
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Goat Milk Cheese term - Related Content |
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| A milk product that is provided from the mammary glands of goats. Goat milk is popular in some parts of the world and believed to be more easily digested than other forms of milk ... |
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| A pure white cheese made entirely from goat's milk and commonly referred to as goat cheese in the U.S. (chèvre is the word for "goat" in French). If the cheese is a combination of ... |
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