Traditional French chèvre is produced in larger logs that can be sliced. It is sold fresh, or aged 2 to 10 days after it is made.

This is a goats’ milk cheese, and as a type, these cheeses are generally available aged to different stages: young and creamy, mild (with herbs), or aged, with a hard texture and nutty flavour. Produced all over the world, they come in a wide array of fine varieties. The chèvre known as Picodon, for example, is soaked in wine or brandy. Goats’ milk cheeses are also available in a cream-cheese style.