Varieties & Textures of French Chèvre
French goat cheeses can be classified into three main categories:
Rind-less, bought either as is out of its mold, or in the mold with a bit of whey remaining.
- Spreadable Goat Cheese
- Fresh Log
- Goat Feta
- Le Cornilly
Soft cheese with natural rind or bloomy rind.
- Chabichou du Poitou PDO
- Le Chevrot
- Sainte-Maure de Touraine
- Sainte-Maure Caprifeuille
- Le Pico
- Pavé de Jadis
Bloomy Rind: During the cheese-making process, the outside of the cheese is coated with Penicillium candidum. The rind that forms as a result is white, soft and sometimes a little fuzzy or “bloomy.”
- Goat Camembert
- Goat Brie
- Chèvre d’Argental
- Brique de Chèvre
Some cheeses require up to 12 weeks before being released on the market.
- Tomme de Chèvre
- Bleu de chèvre
Shapes & Origins of French Chèvre
From crottins to cylinders to pyramids, there are many French goat cheese shapes to discover.
Every region in France has its own cheese specialties, closely tied to its land and traditions. A goat cheese is instantly identifiable by its shape — which indicates its flavor.
And in addition to the shape, they come in gradations of colors: bright white when fresh, gray with ash, rolled in herbs or wrapped in leaves. Each goat cheese has its own identity and personality.
Some are made from raw milk while others are pasteurized. To note: French goat cheeses made of raw milk are available in the U.S. only if they are aged over 60 days.