Goat cheese
Goat cheese


The production of goat cheese is a centuries old tradition. In many parts of the world, most notably in France, many excellent cheeses are made by small producers right on their own farms. Made from goat’s milk, fresh goat cheese has a unique, slightly tart flavor and a smooth, creamy texture that wins over even the most goat-fearing sceptics.

Goat cheeses have achieved renown for the seductive way in which they combine with other flavors. They have become a staple of chefs and food lovers because of their versatility. Goat cheese is delicious eaten straight out of the wrapper but is also a welcome addition to anything from lasagna to salads to cheesecake. Whether mild and creamy, or with a flavour that can range from tangy to nutty or even mushroomy, these cheeses can be enjoyed either on their own or as part of a cooked dish.

They are perfect paired with fruit or braised vegetables. Their mildness gives them an incomparable versatility - every new ingredient brings out another aspect of their character.


Goat Cheese, confit tomato, wintercress salad and basil emulsion
Alain Labrie, La table du chef, Sherbrooke, Québec
Alain Labrie, La table du chef, Sherbrooke, Québec
Green Asparagus with Fresh Goat Cheese
Guy Martin, Restaurant Le Grand Véfour, Paris
Radish and fresh goat cheese soup
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Tomato Melba with Chevre Whipped Cream
Flora Mikula, restaurant Flora Mikula, Paris
Whole Roasted Figs with Goat Cheese Ice Cream, Spicy Fig Sauce, and Oatmeal Tuiles
Charlie Trotter, Charlie Trotter Restaurant, Chicago, USA
Asparagus Velouté with Chèvre Foam
Jérôme Ferrer, restaurant Europea, Nontréal

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