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Three Billy Goats Gruff- Chevre - Cheese of the Month (Sept 2013)

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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):

http://www.pitt.edu/~dash/type0122e.h...

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.
http://www.murrayscheese.com/brunet.h...

For the Troll who was never seen again (& if he was chow worthy fled to the kitchen)
a homemade cherve from Parsley, Sage & Sweet:
http://parsleysagesweet.com/2012/09/3...

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...

http://chowhound.chow.com/topics/541932
What's your favorite thing to do with chevre?
CH circa 2008

HillJ-reporting in, as promised. : 0 )

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  1. http://www.foodandwine.com/recipes/su...

    Our Labor Day picnic includes this recipe from F&W. Lovely pairing of chevre and radishes.

      1. re: jpr54_1

        http://chowhound.chow.com/topics/896070
        Giddy for Goat Cheese thread from back in March.
        I recall the brand I mention in the OP offering excellent quality goat cheese and their recipe file has some interesting ideas.

        jpr, what goat cheeses do you currently enjoy and how have you used the cheese?

        1. re: HillJ

          I usually do not cook with goat cheese-
          right now I have a cheapy goat cheese log from publix
          I have purchased a young goat gouda from Whole Foods.
          I don't have a car right now-so itis a chore to take bus to Cheese Course or Whole Foods.
          I will be going to Whole Foods tomorrow morning

          1. re: jpr54_1

            Have fun cheese shopping! I look forward to reading about what you've purchased.

            1. re: HillJ

              The courtesy bus was working today so off I went to Whole Foods.
              Just got back-
              coach farm rawstruck(USA)-unpasteurized goat's milk
              snorfrisk norseland(Norway)
              laura chenel melodie-
              cypress grove minight moon(Holland)
              humboldt fog(USA)
              I bought small wedges of the above
              I have fresh figs and homemade fig jam to accompany them.

              1. re: jpr54_1

                Oh my goodness that's awesome. Can't wait to read your review! WF's has a bounty of goat cheeses, you did quite well selection wise.

                1. re: jpr54_1

                  I have sampled them all-
                  my favorite was the laura chenel melodie
                  not too salty and was a little tangy

                  my least favorite was
                  humboldt fog
                  it reminded me too much of blue cheese

              2. re: jpr54_1

                I recall you mentioning once before that you do not cook with goat cheese. But, I'll share this link with you in the hopes of engaging your open mind :) because it changed my mind about baking with goat cheese early on:

                http://www.ottolenghi.co.uk/recipes/b...

                This tart is an all-star. Beautiful presentation, outstanding pairing for goat cheese & figs and so darn tasty you'll make it for only your very deserving family & friends. Don't let the pastry send you running-it's super simple.

                eta: this recipe is posted in the Giddy for Goat Cheese thread but I noticed the link expired; website was redone.

          2. Above my reference to chevre, PsycheDillic from Cypress Grove, is missing the link. Found here:

            http://www.cypressgrovechevre.com/our...

            1. One of my favorite sandwiches is a baguette with prosciutto, goat cheese, roasted red peppers, a few basil leaves, a little olive oil.
              HillJ, I hope you had a great vacation!

              3 Replies
              1. re: Veggo

                Veggo, that combination is a winner. Goat cheese is so versatile to begin with; sweet to savory. If you enjoy this cheese there really are no losers in how to use and enjoy it.

                For years, I made a super simple icebox pineapple cake for family parties with the typical cream cheese frosting until one year I decided to try using the nice large log of goat cheese I had on hand. In a KA, I whipped the goat cheese until fluffy with a bit of fresh pineapple juice (drained off from the pineapple I had roughly grated for the cake) instead. The goat “frosting” was such a terrific counter to the natural sweetness of the fruit I never looked back. Guests usually asked me what type of cream cheese I used for the frosting and were so surprised when I shared the mystery tang was goat cheese. Chevre spread on a slice of grilled fresh pineapple is probably up there as one of my five favorite fruit desserts…and that’s saying something.

                On the savory side, as I’m sure goat cheese lovers already know, endless possibilities. Pizza or just a flatbread fresh out of the oven with a drizzle of that olive oil you mention and a spread of room temp chevre, cracked black pepper and mashed black olives …oh my..just simple perfection. Phone don’t ring when I’m in the zone!

                So, I hope this month’s selection with unlimited potential and approachable pricing (from $1.99 @ Aldi’s and they offer a fine goat cheese in two varieties) to say $45.00 (a splurge to be sure but I still recount the experience) should be room enough for goat lovin’ CH’s to explore and report back. The way I see it, goat cheese is far from boring.

                My work/vacation was outstanding. Thank you for asking. I’m going to need far more than a few hours of sleep and the fumes of travel permeating my skin to recount the tales of photographing bread in parts of Montreal, Prague and Spain. Sometimes life throws you a ball when you’re ready to play catch!

                1. re: HillJ

                  I look forward to those who can extoll the virtues of Humboldt Fog and goat Gouda more eloquently than I could...I really like both.

                  1. re: Veggo

                    Me too!

                    As I recall, the goat Gouda purchased from Murray's Cheese and TJ's were both lovely. Murray's offering was fantastic and sliced right from the cut with no doctoring up delicious and TJ's worked well for us in grilled cheeses. Before the recommendation, I had never tried goat Gouda. As for HFog, well that cheese is special. Every cheese lover needs to experience the 'fog' :)

              2. Love your pick HillJ... Welcome back! Now I have an excuse to make one of my favorite summertime grilling recipes. Goat Cheese wrapped in Grape Leaves served with a tomato & olive salad. Great use of garden tomatoes and fresh thyme. Can be made in advance and grilled last minute. Make sure to have some grilled bread on hand for the juices!

                www.epicurious.com/recipes/food/views...

                1 Reply
                1. re: Phoebe

                  Thank you, Phoebe. I just read through the recipe link. Grape leaves as a vehicle for this combo sounds so good.

                  Question: what brand of grape leaves do you use? I have had such consistent bum luck with jarred grape leaves that fall apart that if I grilled using them I'd be a bit concerned about the pockets holding up. Any recommendations there? Txs.