While U.S. cheesemakers produce terrific goat cheeses, the mother of goat’s milk cheeses is France, where goat cheese is called chèvre (SHEV).
France produces a large number of goat’s milk cheeses, especially in the Loire Valley and Poitou, where goats are said to have been brought by the Moors in the 8th century.
If you’re a goat cheese fan, some chèvres with which you may be familiar are Bucheron, Chabis, Chabichou du Poitou, Crottin de Chavignol (the most-produced A.O.C.* goat cheese AOC, photo #4), Montrachet, Pélardon, Pouligny Saint-Pierre, Pyramide, Rocamadour, Sainte-Maure de Touraine and Valençay [source].
We couldn’t find how many goat cheeses are made in France, but there many. To make it easy to select a few for Bastille Day celebrations, we offer three cheese pairings below.
France is the world’s #1 producer of goat’s milk cheeses. Some 3,000 artisan producers and about 60 large dairies craft more than 265 million pounds of goat cheese each year.
That’s a lot of cheese!
Collectively, French farmers manage the third largest goat herd in Europe, with 1,381,000 goats (with more arriving each spring).
That’s a lot of goats!
The secret to delicious French goat cheese is quality. This is where tradition plays a crucial role: French goat cheese has been developed and refined over centuries, so the cheesemakers know how to bring out the best in the goats’ milk and curds.
Discover more, including many recipes, at Goat Cheeses Of France.
We are never short of uses, from:
Tia recommends these cheese pairings, with wine pairings provided by The Nibble’s wine editor, Kris Prasad:
*A.O.C or AOC, Appellation d’Origine Contrôlée. Controlled designation of origin in English, the A.O.C. mark guarantees, among other things, that the cheese (or other food) with this certification originates from a specific region of France, and has been produced in a traditional way. There are 35 types of cheeses carrying the A.O.C. mark, which guarantees that: (1) The cheese was produced within a specific geographical area, from milk from specific herds of animals in the same area and partly matured there. (2) The cheese was made using strictly defined methods that have been handed-down over several centuries. (3) The characteristics of the cheese that have been precisely defined—its size, type of rind, texture and minimum fat content—are adhered to strictly. (4) The producers submit themselves to review by a public control commission, which guarantees the authenticity and quality of the products. D.O. and D.O.P. are similar certifications from Italy and Spain.
†McVitie’s Digestive Biscuits, imported from the U.K., are slightly sweet. They’re one of the most popular biscuits worldwide, great with a cup of tea, too. You can find them at specialty food stores and at Amazon.
‡Use cubes of Selles sur Cher or dollops of a fresh log, along with fresh lemon zest, pine nuts and plenty of fresh herbs.
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