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Chèvre
May 11, 2002
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To our mind, a simple lunch doesn't get much better than fresh, creamy, goat-milk cheese (chèvre in French) spread on a chunk of crusty baguette, drizzled with a bit of fine extra-virgin olive oil, and served with a few nice olives, a glass of wine and some fresh fruit. Look for these chèvres favored by cheese authority Steve Jenkins:
From France:
Valencay from the Loire
Pouligny-Saint-Pierre
Sainte-Maure de Touraine
Crottin de Chavignol
From America:
Humboldt Fog
Coach Farm
Capriole
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