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Goat Cheeses of France is the official US campaign for spreading the word on the over 3,000 goat cheese producers and about 60 dairy companies responsible for the exceptional quality, shapes, textures, and tastes of the Original Chèvre.
Shaking Up Chèvre: Bucherondin & Le Cornilly
I’ve got a soft spot in my heart for the fromages de chèvre in all its many forms…
Savory Cake with Bucherondin & Marinated Sun-Dried Tomatoes
Savory cakes are one of the culinary delights I have fallen in love with in France, and I wanted to try my hand at making one here
Pear & Dried Fruit Compote
For the compote, I deferred to my friend Amy, the mastermind behind Lemon Bird Preserves
Shaking Up Chèvre: Crottin de Champcol & Pico
Finally in receipt of the tangy Pico and classic Crottin de Champcol, the Accidental Locavore needed to come up with a good recipe for them…
Local Apple Relish
This is a terrific year for apples, and there are literally thousands of them, ripe for the picking.
Trois Chèvres Mac and Cheese
The sweetness of roasted cauliflower works well with the pungency of goat cheese.
Shaking Up Chèvre: Chabichou du Poitou & Sainte-Maure de Touraine
A love affair with goat cheeses of France…
Sainte-Maure de Touraine Salad with Apples and Pistachio Butter
Sainte-Maure was soft-spoken, more fragile. He reclined on the couch in his gray fur coat and murmured in his sleep about a salad.
Chartreuse Cocktails for Chabichou
With its many wild herbs, Chartreuse is a perfect match for goat cheese, especially in an afternoon sipper.
Shaking Up Chèvre: Le Chevrot & Chèvre d’Argental
If fresh chèvre is evocative of spring’s beginning, then aged chèvre is symbolic of summer’s end and fall’s beginning—rich autumnal hues replacing bright, brilliant summer sun.
