Chèvre is a French term for cheese made from goat’s milk. Though these cheese possess many health benefits, not all approve of its taste. Besides, finding these cheeses can be slightly difficult. Hence, Tastessence has a list of substitutes for Chèvre cheese.
Tip
Goat cheese has a creamy texture and tangy flavor. Some substitutes may not provide the tangy flavor, in that case, just add plain yogurt. Blend the cheese with the yogurt to make it smooth.
Chèvre cheese has this unique, tangy, and earthy flavor, which you won’t get in other cheeses. The taste comes from its main ingredient―goat’s milk. The aroma and taste depends on the moisture, flavoring, and aging. Apart from taste, it has some really great health benefits. Chèvre is a great option for children and elderly who are allergic or intolerant to cow’s milk. It is very low in fat, cholesterol, and calories, but high in vitamins and potassium. Cheese can be healthy too!
There are different types of Chèvre cheeses that are available in fresh (soft) and aged (hard) form. Fresh artisan goat cheese is usually not aged, so it should be moist and without any leaking whey. Always remember, that goat cheese can soften in heat and become grainy. As with any food, there are some who love goat cheese, while some just dislike it. For the latter, here are some equally healthy and tasty alternatives.
Substitutes for Chèvre Cheese
Feta Cheese
Feta is a white cheese native to Greece. It is made from sheep’s milk or a mix of sheep and goat’s milk. It is a brined curd cheese and has a grainy texture. The cheese is aged and has a salty and tangy taste. It is used as a table cheese and also added in many dishes. Feta tastes just like Chèvre, but a little less creamy.
Tip: Soak the cheese in water or milk to remove the excess salt.
Boursin Cheese
Boursin cheese was made by Francois Boursin in Normandy, France. It has been in the market since 1957. It is a soft and creamy cheese that can be spread well on toast or crackers. Look for the label “All natural Gournay cheese” that indicates authenticity. This cheese comes in many different flavors. For people who don’t like the pungent flavor of Chèvre, this can be a great option.
Fromage Blanc
Originating in the north of France, Fromage Blanc, that translates to “white cheese” in French, may look like cream cheese but contains very low in fat. The pure form is almost fat-free but some cream is added, hence adding to the fat content. It is a very soft and creamy and is normally used in savory dishes.
Cream cheese
This is a soft and fresh type of cheese. It is so creamy that it is popularly used as a spread on bread or bagels. It can be used in a wide variety of recipes from savory dishes to desserts. But, it is said to be high in fat content, so watch out! Cheese like Neufchâtel can be used instead, as it has a lower fat content. This cheese will give you a very similar texture to that of Chèvre cheese.
Mascarpone
This is a creamy cheese that hails from Italy. It is white in color and is very easy to spread. It is basically made from cream and citric or acetic acid. This is a good alternative because it will bring out a similar creamy texture. You can use the yogurt tip mentioned above, to give it a tangy flavor.
Greek Yogurt
It is just yogurt which has been strained to remove the whey. Hence, the consistency becomes thicker, somewhere between cheese and yogurt. It does have a sour yogurt taste and is quite high in fat content. Due to the fat, it won’t start curdling at high temperatures. It is used in many different dishes. The taste and texture can be retained even at high temperatures; hence, it is best used in baking dishes.
Ricotta
Ricotta is a type of whey cheese originating from Italy. The whey is mostly of sheep milk but can also be of goat, cow, or buffalo. In its pure form, it is a fresh cheese which is soft and perishable. Aged options are available but for substitute, you’ll need the fresh form. Ricotta di Pecora is one such type that is made from sheep’s milk. The low fat content makes it a healthy option.
Montrachet
Another French cheese, this one’s from Burgundy, Montrachet should be eaten fresh, because it will get watery and bitter when aged. Because of the flavor, it is quite popular as a table cheese. It can be good substitute because it has a similar creamy texture and tangy flavor as Chèvre cheese.
You can vary the type and portions to suit your preferences. But, always substitute wisely according to the recipe. For example, when you need something creamy, use mascarpone and when you need for crumbling, use Feta. Happy Cooking!
