Originally produced in and around the central regions of France, traditional Chèvre is heavily influenced by the climate and pastures on which the goats graze. Depending on its characteristics, a region might invoke flavors suited for white mold cheeses, while others produce milk best enjoyed fresh.

A blend of cultures and rennet are added to raw or pasteurized milk in large vats, helping the milk coagulate and form a dense curd. Once the curd has solidified, it is separated and drained of whey. Workers then ladle the broken curd into special molds, allowing the cheese to rest and breathe. During this process, any remaining whey is strained naturally with the help of a generous coating of salt. This brining enhances the flavor and prevents the growth of any unwanted bacteria. In the case of fresh cheese, virtually no aging is needed, while on the other hand some aged variants require up to 12 weeks of maturation before they are fully developed.

True to the principles of craftsmanship and ingredients, traditional French Chèvre contains no artificial fillers or additives – nor do artificial preservatives ever find their way into the production process. This ensures a gluten-free cheese of the highest quality every time. With the use of calf rennet, however, most Chèvre is not suitable for vegetarians.

Pair the tart flavors of fresh Chèvre with honey, ripe pear and roasted walnuts.