🌷 Springtime = Chèvre Time 🐐
“Chèvre,” pronounced “shev,” is a type of goat cheese that’s
either from France or just made in the French style.
When fresh, chèvre is soft and creamy with a bright, tangy flavor.
As it ages, it becomes firm, the flavors intensify, and a rind develops.
Spring is my favorite time of year to eat chèvre.
Like fruits and vegetables, cheese is seasonal too.
Early spring is the start of kidding season, which means all the lady goats are giving birth to adorable babies and
starting to produce rich, fatty milk that makes crazy good cheese.
Those lady goats are also feasting on lush spring grasses and plants,
enriching their milk and the resulting cheese with flavors like lavender, lemon peel, and thyme.
There are a lot of different chèvres out there. They can be snow-white like logs of fresh goat cheese,
ash-gray like the French classic Valençay, or fluffy and ivory like Cremont from Vermont Creamery (pictured above).
If you want to get a taste of these seasonal sirens, ask your local cheesemonger to recommend a chèvre
(find your nearest cheese shop here). Or, just search for a goat creamery in your area
and ask them where you can buy their cheeses.
Once you’re armed with some chèvre, eat it with warm baguette and strawberry jam.
Try pairing a goat cheese from your area with local honey
and see if they enhance each other’s floral flavors.
Melt a little into scrambled eggs. Try it on a salad of spring greens.
I like making goat cheese frosting, with equal parts butter and a spoonful of maple syrup.
It makes cream cheese frosting look basic as hell.
Pair it up with a glass of fruity white wine,
tart rosé, wheat ale, or a citrusy cocktail.
What’s your favorite chèvre? How do you like to eat it?
Tell me all about it in the comments below!