Wikip: Chevre a generic term which denotes a cheese made from the milk of goats; with the word chevre meaning goat in French. This type of cheese can come in a wide range of forms, from soft farmer's cheeses to fully cured firm varieties. Chevre also runs the flavor gamut, with some retaining a characteristic goaty flavor while other chevres are much more mild and buttery.
I’m selecting Chevre. Since the launch of the CH Cheese board I’ve been a tad “overpowered” by the truly rich, exotic and rare cheeses that consumed my early spring and summer buying thanks to amazing recommendations here and travels abroad which clearly sidetracked my deep love for sublime goat cheese; both mild to wild and in price points every kitchen can handle.
My selection to get you started (with a playful nod to one of my favorite fairytales):
Billy Goat (youngster): PsycheDillic- label reads goat milk, salt, dill pollen, dill, cultures and enzymes-your cheese loving palate reads-DELICIOUS.
Billy Goat (father): Chili & Hot Chèvre medium heat with New Mexico Green Chile, jalapeños and garlic. http://theoldwindmilldairy.com/shop/c...
Billy Goat (grandfather): Brunet-goaty tang, earthy, grownup.
For the Troll who was never seen again (& if he was chow worthy fled to the kitchen)
a homemade cherve from Parsley, Sage & Sweet:
So, I look forward to learning more from each of you. What do you like? What brands do you favor? How do you enjoy these darlings and what vino do you enjoy alongside? The cheese world has a great deal to say about chevre. http://www.bellechevre.com/goat-chees...
What's your favorite thing to do with chevre?
CH circa 2008
HillJ-reporting in, as promised. : 0 )
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