Chevre is French for Goat’s cheese i.e. cheeses made out of goat’s milk. They are popular among elderly and children who are more likely to show low tolerance to cow’s milk. Also, goat cheeses are lower in fat, and higher in vitamin A and potassium. They serve as a perfect substitute for many dieters. A majority of goat cheeses come from France, the most famous among them being Bucheron, Chabis and Crottin de Chavignol.

Goat cheeses have a unique, tart, earthy flavour that sets them apart from cow cheeses. This distinctive tang and aroma grows robust and bold as it ages. Milk production of goats, unlike of cow’s, is seasonal from mid-March through October. Only a few cheeses are aged beyond four months and they cannot be frozen without loss of quality. Considering the availability of limited milk production, experiments are on to make cheeses from frozen goat milk curd.

The flavour and aroma of goat cheese relies upon its moisture, density, aging and flavouring. It can feature a soft, semisoft, firm, or hard texture that indicates its moisture content. They come in many sizes and shapes, such as round patties, log-shapes, drum-shapes, pyramids, round loaves, long loaves etc. Chevres are excellent dessert cheeses, often served as snacks or before dinner drinks.