The Original Chevre is the first U.S. campaign for French goat cheeses. France is the country of origin for goat cheese ‘par excellence,’ the product of an expertise developed over centuries of artisan craftsmanship.

The Cheeses

Varieties & Textures of French Chèvre

French goat cheeses can be classified into three main categories:


1. Fresh

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Rind-less, bought either as is out of its mold, or in the mold with a bit of whey remaining.

  • Spreadable goat cheeses
  • Fresh logs
  • Goat Feta

2. Soft-Ripened

Soft cheese with natural rind or bloomy rind.

Natural rind: Air naturally dries the outside of cheese, forming a thin crust over time, which is the rind.
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  • Bucheron d’Ain
  • Crottin
  • Chabichou du Poitou
  • Chevrot
  • Selles sur Cher
  • Valençay
  • Ash-covered Ste Maure
  • Pico
  • Rond cendré
  • 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.”

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  • Goat log or Ste Maure
  • Florette
  • Goat Camembert
  • Goat brie

3. Aged

Some cheeses require up to 12 weeks before being released on the market.

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  • Tomme
  • 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.

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France’s Major Chèvre Regions

French Chèvre Regions (Callouts)