Chèvre 1kg

Goat Cheeses

Ile de France Chèvre is a genuine traditional fresh goat cheese with a pleasant tanginess and a cream yet firm texture that enables a large variety of usages for all meals.

First name: 
Place of manufacture: 
Occitanie, Caussade
Type of milk: 
Flavour profile: 

Ile de France Chèvre has a pure goat cheese taste which is fresh and tangy.

Ingredient List: 

Pasteurized goat's milk, salt, ferments, microbial rennet

Recipes with Chèvre 1kg

  • Macarons with Ile de France Chèvre

    Macarons with Ile de France Chèvre

    Prepare the macaroon shells: mix the icing sugar with the almond powder and pass through a fine sieve. Whip the egg whites until stiff with a pinch of salt,...

  • Goat Cheese egg brioche

    Goat Cheese egg brioche

    Preheat the oven to 180°C. Detach the brioche heads and set them aside. Scoop out the inside of the brioches leaving a 5 mm edge consisting of soft dough....

  • Asparagus and Brie bites

    Asparagus and Brie bites

    Peel and cook the asparagus spears in boiling water for about 5 minutes. Let them cool down under a stream of cold water. Dry them up and set aside. In a salad...

  • The Four Season by Ile de France

    The Four Season

    Garlic, mushroom and petit brie toast Lightly toast the bread on both sides. Heat the butter and vegetable oil in a small frying pan/skillet.  Place the...

  • Spring bagel with Ile de France goat cheese

    Spring bagel with goat cheese

    Preheat the oven to 180°C (Th.6). Pour the olive oil into a frying pan and fry the chicken breasts for 10 minutes until golden-brown. Add salt and pepper and...

  • Goat Cheese Lollipops

    Goat Cheese Lollipops

    Makes 10 lollipops Using a fork, roughly break up the goat’s cheese in a bowl. In the palm of your hand, roll balls of cheese (around 20 g each). Then roll...

  • Courgette and Chèvre Clafoutis

    Courgette and Chèvre Clafoutis

    1. Preheat the oven to 180 °C (350 °F).   2. Rinse the courgettes in cold water, then dry. Grate coarsely and place in a sieve with the salt to drain. Peel and...

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