Goat's Milk Cheeses (Chèvres - the French word for goat and goat cheese)

Distinctively different in taste to cow's milk cheeses, these cheeses come in a variety of shapes and sizes such as pyramids, cones and cylinders, all usually quite small. All have a characteristic barnyard or 'goaty' quality to their flavour, but whether this is mild or pronounced depends on how long the cheese has been aged. Some are quite delicate; others are ferociously pungent and rank. All French goat's milk cheeses are called Levees and today many are made from a mixture of goat's milk and cow's or sheep's milk.

These cheeses are much prized by connoisseurs and almost every region of France has its own special goat’s milk cheese. They are found in many sizes and shapes, such as 3- to 8-inch round patties, log-shaped, drum-shaped, pyramids, rounds, loaves, etc. Textures vary from soft, but firm, somewhat like cream cheese, to extremely hard. Chèvres make excellent dessert cheeses, served with bread and fruit. The French wines recommended to drink with these unique cheeses are modest white wines or rosés.

Chèvre	Chèvre, from the French word for goat (pronounced "SHEV-ruh" or sometimes simply "SHEV"), can have different flavors and textures, depending on how it's made. Some types of chèvre have a smooth texture, mild, buttery flavor and white color, similar to cream cheese. Other varieties of chèvre are still soft but slightly more crumbly. The flavor of these types of chèvre can be slightly more tangy. Aged Chèvre can be quite firm and yellow in color. Chèvre can be served as a table cheese, spread on crackers or in canapés. Chèvre is also frequently used in salads. Chèvre will soften but not completely melt when heated, thus it is a popular cheese in pasta dishes and on pizza.
Saint Pierre	Pouligny-Saint-Pierre is a French goats'-milk cheese made in the Indre department of central France. Its name is derived from the commune of Pouligny-Saint-Pierre in the Indre department where it was first made in the 18th century. The cheese is distinctive, being pyramidal in shape and golden brown in colour with speckles of grey-blue mould, and is often known by the nicknames "Eiffel Tower" or "Pyramid". It has a square base 6.5 cm wide, is around 9 cm high, and weighs 250 grams (8.8 oz). The central pâte is bright white with a smooth, crumbly texture that mixes an initial sour taste with salty and sweet overtones. The exterior has a musty odour reminiscent of hay. It is made exclusively from unpasteurized milk. Both fermier (farmhouse) and industriel (dairy) production is used with the fermier bearing a green label, and industriel a red label. Its region of production is relatively small, taking in only 22 communes.

Banon - . - A round flat disk in small and large sizes, this cheese is a specialty of Provence. It is wrapped in chest nut leaves and tied with raffia.
Capricette - . . This is a fresh goat cheese, with a low fat content and a delightful tangy flavor. Available in 4-oz. plastic cups.
Chabichou - . . Small cone-shaped, soft goat cheese, which is ideal for dessert. It is made in the Poitou region, and its flavor varies from fruity to sharp depending on its age.
Chèvre au Poivre—aux Herbes . . . These patty-shaped cheeses are sprinkled with pepper, fennel and rosemary. All are excellent as hors d’oeuvre.
Chevrotin . . - A popular cheese of this variety. It has a fat content of 45 per cent, mild aroma, with a creamy texture and nutty flavor.
Montrachet .. . This is made in the province of Burgundy, and always comes in the shape of a log. Mild and creamy in flavor with a rind that may or may not be dusted with vine wood ash. Good keeping quality.
Pyramide - . - Sometimes called Valençay, this is, as its name implies a pyramid-shaped cheese. It has a mild nutty flavor and also its edible rind may or may not be dusted with wood ash.
St. Marcellin . - Originally this cheese, from the Isère Valley, was made strictly from goat’s milk. Today, it is more often a combination of cow and goat. It is a soft round disk, with a mild slightly acid flavor.
Sainte Maure . . - A soft-ripened goat cheese, log-shaped, with a thin edible crust and a mild flavor which becomes more pronounced as it ages. It is sometimes called Tonnelets.