Chèvre

Miss Hibbard

On rigole!

What do you call a cheese that isn’t yours?

Qu’est-ce que c’est?• Cheese from goat’s milk• Many forms– Similar to cream cheese

(light and soft)– Semi-soft like Jack cheese– Harder versions, smoked,

like Gouda– Aged, similar to Parmesan

On rigole encore!

Do deer like

cheese?

On continue avec les types• Variety—strong to mild, hard to soft• Soft– Paired w/ herbs– Melts well—calzones, pizza– Crackers, salads

• Hard– Sprinkled on popcorn, top pasta, eaten in small slices

• Not direct substitute for cow’s milk (flavors vary)– Chèvre less salty than Feta– Many can digest more easily, creamier and more

antioxidants– Lower in fat, calories, cholesterol

On rigole plus!

Which cheese would you use to entice a grizzly bear down a mountain?

L’histoire

• 8000 B.C. small herds of goats (small, transported easily, nomadic) in Eastern Mediterranean– Healthy food (all parts of the

goat, including the milk)– When made into cheese,

kept well• End of 8th century, Muslims

brought to Loire Valley for trade/commerce

On rigole encore!

How did the Spanish vegan cheese introduce himself at a party?

Où est-ce qu’on le trouve?• France (8th century)• Spain/Portugal• United Kingdom• Greece • Norway• Italy• China• Australia• Many other countries, including the US

Et les dernières

To Brie, or not to Brie…that is the question!

Spanish might be Gouda, but French is Feta

Les Références• http://

catchingarainbow.blogs.letelegramme.com/archive/2006/11/17/the-history-of-goat-cheese.html

• http://www.soignon.eu/pages/uk/know-how/history-of-goats-cheese.php

• http://www.wholefoodsmarket.com/products/goat-cheese.php

• http://www.foodreference.com/html/artgoat.html

• http://cheesejokes.blogspot.com/