Creamy, subtle and easy to enjoy, mild Chèvre often functions as a “starter cheese” for those new to the enjoyment of fine artisan cheeses. Begin here, then work your way up to more pungent pairings.

The Cheese: Mild Chèvre

Chèvre is the French term for all cheeses made from goat’s milk. Domestic and imported Chèvre can be found in styles ranging from mild and creamy to pungent and hard. For this pairing, we’ve chosen the creamy, fresh variety that many American consumers associate with the name. Where possible, buy Chèvre made locally. Check with your cheese monger or the American Cheese Society (www.cheesesociety.org) for a local producer.

The Wine: Sauvignon Blanc

Sauvignon Blanc is produced in almost every wine region in the world, but most notably in France’s Loire Valley and Bordeaux region, and more recently in California and New Zealand. Noted for its crisp acidity and herbaciousness, this wine shows flavors of citrus, melon and tart apple. Wines can be 100% Sauvignon Blanc, or blended – usually with Sémillon – to produce a more complex character.

The Extras:

Choose non-citrus fruits such as berries, pears, peaches, and grapes. Include a bowl of roasted nuts or spiced pumpkin seeds alongside. Chevre also works well with good-quality fruit preserves, or a sprinkle of freshly ground black pepper.

Created for Barbara Admas Beyond Wonderful
by Cheese Expert, Mark "The Cheese Dude" Todd.

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