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Publié par escoffier sandrine


Usually we buy some  "bûche de chèvre". "Bûche" means "log".  This cheese is very easy to recognize because it really looks like a small log.
Fromage de chèvre is not strong but is less creamy than cow's milk cheese (fromage de vache).

How to use it ?
Like the other kinds of cheese. For lunch or dinner, after the main course (plat principal) and before the dessert. Instead of a yogurt
.

Have some cheese with bread and a glass of red wine. Take the cheese out the fridge at the beginning of your meal so it's not too cold; this will help bring out the subtle tastes and flavours of each cheese.


Fromage de chèvre is also very good with a salad (salade chèvre chaud).

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Where ito find it ?

In a supermarket, a cheese shop, or at an outdoor market. There are two options in a supermarket : emballé (already packaged) or « à la coupe » (deli-style, where you choose the amount you want). If you choose the « à la coupe » solution, you'll find a much wider range of cheeses. If it's emballé it's in the « rayon libre service » (self service), close to the beurre (butter) and yaourt (yogurt)·


If you want to get a real taste of France, forget the supermarket and go to a « fromagerie », a small shop usually in the city center, which specializes in cheeses. Don't be afraid of the smell or of your French, people will be very nice, just communicate with your hands and they'll do the same !! If you go to a fromagerie, you'll discover many types of cheeses that you'll never find in a supermarket.

Cheese merchants at the market are like little cheese shops, they have excellent cheese but a smaller selection.



How to store it ?
Several days in the fridge.

"Chèvre frais" is a kind of soft goat's milk cheese. Not strong at all. If you want to experiment some cheese but are afraid of the taste, try this one.
How to store it :  a few days in the fridge. The longer you keep it, the stronger it  will taste.






Fromage de chèvre frais :

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All the flavour of a goat's milk cheese, but less strong.


Back to the cheese list


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