chevre

Not only do they cut the grass, but they also bring us goat milk, which turns into goat cheese aka chevre, from which the Cheese Board Collective in Berkeley creates goat cheese pizza, which I've only had once but was far and away the best pizza I've ever had ... it can still make my mouth water just thinking about it.

Foodgoat ladygoat 2003

Not only do they cut the grass, but they also bring us goat milk, which turns into goat cheese aka chevre, from which the Cheese Board Collective in Berkeley creates goat cheese pizza, which I've only had once but was far and away the best pizza I've ever had ... it can still make my mouth water just thinking about it.

May 2003 ladygoat 2003

The biggest seller at Ardith Mae's stand is the fresh chevre, which is lightly salted, smooth, and just a bit tangy.

Serious Eats: New York 2010

A manager told us that there's no better way to enjoy a proper dejeuner sur l'herbe than by getting some Fleur Vert ($19 per pound), a French chevre, which is a fancy way of saying goat's milk cheese.

The Brooklyn Paper: Full articles By Thomas Nocera and Jared Foretek 2009

Meeta- it's not quite like commercial goat cheese such as chevre, but it does have a nice soft goat taste.

Fresh Goat Cheese Mercedes 2008

A first-class first-course from Daniel Humm (11 Madison Park) of "wheels" of perfectly poached and lightly pickled beets with chevre frais and caraway and John Besh's extraordinary Redfish Courtbouillon with Gulf Shrimp and Blue Crab Pearls, made from little tapioca orbs soaked in crab liquor (from restaurant August in Louisiana.)

Rozanne Gold: Fast Track: Cars and Food Rozanne Gold 2011

A first-class first-course from Daniel Humm (11 Madison Park) of "wheels" of perfectly poached and lightly pickled beets with chevre frais and caraway and John Besh's extraordinary Redfish Courtbouillon with Gulf Shrimp and Blue Crab Pearls, made from little tapioca orbs soaked in crab liquor (from restaurant August in Louisiana.)

Rozanne Gold: Fast Track: Cars and Food Rozanne Gold 2011

A first-class first-course from Daniel Humm (11 Madison Park) of "wheels" of perfectly poached and lightly pickled beets with chevre frais and caraway and John Besh's extraordinary Redfish Courtbouillon with Gulf Shrimp and Blue Crab Pearls, made from little tapioca orbs soaked in crab liquor (from restaurant August in Louisiana.)

Rozanne Gold: Fast Track: Cars and Food Rozanne Gold 2011

Not everything is on the sweet side: There are mini caprese salads, mini salmon tarts in salmon skin cups and butternut squash lollipops with chevre filling.

Secrets of the Master of the Mini Marshall Heyman 2011

I pull myself away from a session on "The workings of chevre kadishas," tip toe out of an interesting session on Gaza with John Ging, the UNRWA director, altogether skip the session on "How Matzah became square," and head out to do some interviews.

Danna Harman: What I Learned At Limmud Danna Harman 2011