{"id":23770,"date":"2015-09-17T16:18:14","date_gmt":"2015-09-17T20:18:14","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=23770"},"modified":"2015-09-18T16:31:29","modified_gmt":"2015-09-18T20:31:29","slug":"shaking-chevre-le-chevrot-chevre-dargental","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/shaking-chevre-le-chevrot-chevre-dargental\/","title":{"rendered":"Shaking Up Ch\u00e8vre: Le Chevrot & Ch\u00e8vre d\u2019Argental"},"content":{"rendered":"
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Welcome to<\/em> Shaking Up Ch\u00e8vre<\/strong>, a six-part collaboration between<\/em> Goat Cheeses of France<\/a>\u2014the official US campaign for spreading the word on the tasty goodness of French ch\u00e8vre\u2014<\/em> culture<\/strong>, and some amazing food bloggers. Our mission? To hand down tips and tricks on how to cook with and pair French goat\u2019s milk cheeses! In this post, food writer and photographer Anya Soltero of<\/em> Cooking with Caleb<\/a> tackles Le Chevrot and Ch\u00e8vre d\u2019Argental. Missed Monday’s post on Selles-sur-Cher and Florette? Check it out.<\/a><\/em><\/p>\n

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Autumn is fast approaching and I am reluctantly, stubbornly bidding farewell to the summer months and their bounty of stone fruit, heirloom and other vine-ripened tomatoes, alfresco feasts on the back patio, chilled wine, and warm, enveloping days that feel almost endless.<\/p>\n

With this seasonal scene-change afoot, I have been searching for that key ingredient for a family meal that would symbolize this transition, while simultaneously chasing after two energetic children, holding down some semblance of a career, folding laundry, composing long to-do lists, running errands, and attempting to hold a conversation thread with my husband. Goat cheese (ch\u00e8vre) was the emblematic ingredient I was seeking. For me, fresh ch\u00e8vre is evocative of spring\u2019s beginning\u2014goat kids bounding around the farm and new growth stretching toward sunlight\u2014while aged ch\u00e8vre is symbolic of summer\u2019s end and fall\u2019s beginning\u2014rich autumnal hues replacing bright, brilliant summer sun. Right here, right now.<\/p>\n

As a homage to this season of change, and with goat cheese on the brain, I set out to showcase two exceptional examples of aged French ch\u00e8vre, creating a distinctive, vibrant, and delicious meal around each.<\/p>\n

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Act One: Le Chevrot.<\/strong> A ploughman\u2019s board featuring Le Chevrot\u2014soft-ripened with a dense interior, surrounded by a rich creamline and textured rind\u2014accompanied by homemade stone fruit chutney. I also included fresh figs from our tree, pluots, hard-boiled eggs, cornichons, olives, and baguette. Inspired by a traditional ploughman\u2019s lunch, this quintessential cast of seasonal ingredients can be enjoyed as a relaxed late-summer lunch or as a hearty opening act for dinner alfresco. To create the ploughman\u2019s board, simply assemble the above-mentioned ingredients (or curate a selection of your choosing) on a rustic cheese board or platter.<\/p>\n

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Act Two: Ch\u00e8vre d\u2019Argental.<\/strong> An unforgettable pasta recipe that balances a creamy, cheese-laden sauce with bright flavors of late summer\u2019s harvest. This entr\u00e9e showcases Ch\u00e8vre d\u2019Argental\u2014a Brie-like cheese produced in the Rh\u00f4ne-Alpes, possessing a bloomy rind and velvety interior\u2014slow-roasted Early Girl tomatoes, and fragrant summer basil. Begging to be served in late summer, alfresco, this recipe is inspired by The New Basics Cookbook<\/a><\/cite> recipe by Rosso & Lukins\u2014it has been one of my highly coveted scene-stealers for years. Such a recipe deserves to be honored with extraordinary cheese.<\/cite><\/p>\n

The Final Act.<\/strong> Both the ploughman\u2019s board (featuring the perfect pairing of Le Chevrot and stone fruit chutney) and the rich, creamy pasta (boasting Ch\u00e8vre d\u2019Argental and slow-roasted Early Girls) call for back patio ambiance—a finely set table, the setting sun, and an eager audience with expectant appetites, under the golden kiss of dusk. This is how I enjoyed the labor of my seasonal change ruminations, in the company of appreciative family members under the fig tree, in the soft light of the setting sun. And oh man, was that meal worthy of an encore!<\/p>\n

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Stone Fruit Chutney<\/a><\/h2>\n

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Note the sweet aroma of roasting stone fruit emanating from the oven. This chutney is the perfect companion to fresh or aged ch\u00e8vre. Can be made one day ahead.<\/em><\/p>\n

Ingredients:<\/h3>\n