Cheesy Christmas 15: Chèvre Frais

Today’s cheese was a fairly easy one to deal with, and Timo was the first to give it high praise! It was, after all, his favourite type of cheese… goat cheese, albeit a little spiced up.

(Wondering ‘Why the daily cheese posts?’… read this 🙂 )

On one hand, there’s really not a whole lot to say about this cheese. Where I generally like to give you a bit of history lesson, a geography less, or some interesting tidbits about the various cheeses, this one is relatively generic.

But I get ahead of myself….

Day #15: Chèvre

Name: Chèvre Frais Arômatisé
There’s nothing particularly specific to tell you about the name other than it’s most straightforward meaning: Fresh, Seasoned Goat (cheese).
Region: Isère is a somewhat mountainous French department just below Savoie (where Day 12’s l’Estival was made).
Milk: Raw Goat’s milk
Our Score: 4.5/5
Goat cheese (at least from our experience) is generally a very reliably mild cheese, with flavour variances mainly coming from whatever is combined with it (in Canada, we loved Boursin goat cheese, augmented with cranberry & pepper). There wasn’t any detail on what this chèvre was covered in but going by taste, there was definitely a bit of garlic and fine herbs. We tried it on its own as well as on crackers; both were a hit.