Chèvre noir

Chèvre Noir

Chèvre Noir is a type of cheese that originated in Quebec, Canada. It is a semi-firm, washed-rind cheese made from goat's milk. The name "Chèvre Noir" translates to "black goat" in English.

History

Chèvre Noir was first produced in the early 1980s by a small artisanal cheese maker in Quebec. It quickly gained popularity for its unique flavor and texture. Today, it is considered one of the iconic cheeses of Quebec.

Production

Chèvre Noir is made using traditional cheese-making techniques. Fresh goat's milk is first pasteurized and then coagulated using a starter culture and rennet. The curds are then cut, drained, and pressed to remove excess whey. After pressing, the cheese is salted and aged for a period of several months.

During the aging process, the cheese develops a distinctive orange-brown rind. This rind is washed regularly with brine, which helps to develop its characteristic flavor and aroma. The interior of Chèvre Noir is pale yellow in color and has a smooth, creamy texture.

Flavor and Pairings

Chèvre Noir has a complex flavor profile that is both tangy and nutty. It has a slightly pungent aroma, which intensifies as the cheese ages. The texture is firm yet creamy, making it easy to slice or crumble.

This cheese pairs well with a variety of accompaniments. It can be enjoyed on its own, served with crusty bread or crackers. It also pairs well with fruits such as apples or pears, as well as with honey or fig jam. Chèvre Noir is often used in salads or melted on top of grilled vegetables.

Availability

Chèvre Noir is primarily produced and consumed in Quebec, Canada. However, it has gained recognition internationally and can be found in specialty cheese shops and gourmet markets in various countries. It is also available for purchase online.

See Also

• Goat cheese
• Quebec cuisine