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Goat & Chèvre

Chèvre, which is simply the French word for goat or goat cheese, can take many forms—a fresh, crumbly log, a wrinkly round, a creamy blue, a firm wedge. What do they have in common? A bright white interior and often bright, tangy, lactic flavors (resulting from the capric acid in goat’s milk), although those notes can mellow out in more mature cheeses. The nuanced aromas of each variety can veer in different directions, from tart citrus to freshly baked bread. What’s clear is that goat cheeses are as delicious as they are diverse.

You can’t make a charcuterie board without top-notch charcuterie.
Our cut guide is the key to a gorgeous spread, any way you slice it.

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