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The vegetables are brought to life with pops of pickled rhubarb and creamy chevre.—Anna Luisa Rodriguez, Washington Post, 3 Apr. 2024 Here, dishes are continually reinvented to please the vegan and vegetarian’s palate, from seitan steaks, to vegan chevre, to coconut bacon.—Katie Toussaint, Charlotte Observer, 31 Jan. 2024 Favorite Cheese: Goat Cheese The classic chevre beat out last year’s Cheddar with Caramelized Onions winner (which was demoted to 5th place this year).—Sabrina Weiss, Peoplemag, 23 Jan. 2024 Quickly, though, dismay turned into delight, because, go figure, that chevre was good.—Becky Krystal, Washington Post, 23 Sep. 2023 The menu represents a global, sustainable and healthy cuisine style, featuring proteins and wild game — such as antelope appetizer and a seared elk filet that also highlights chevre from nearby purveyor Mesa Farm.—Heather L. King, The Salt Lake Tribune, 11 July 2023 Cheeses made with goat milk are the highlight here, with a variety of chevre, cheddar and more available for purchase in the store alongside other goodies like cookies and goat-milk soaps.—Chelsey Lewis, Journal Sentinel, 11 May 2023 The fresh chevre is often used in desserts.—Joanne Kempinger Demski, Milwaukee Journal Sentinel, 26 Apr. 2022 Main courses on the menu include Raviolo with farm cheese, spinach, egg, brown butter and sage ($19) and aged rib-eye steak with fondant potato, horseradish, chevre and smoked soy ($46).—Jordyn Noennig, Milwaukee Journal Sentinel, 12 Aug. 2021
Word History
Etymology
French, literally, goat, from Old French chievre, from Latin capra she-goat, from caper he-goat — more at capriole
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