Chèvre cheese is cheese made from goat's milke (chèvre is French for goat). In regions where domesticated goats are kept, many kinds of goat's milk cheeses are produced. France produces a great number of goat's milk cheeses, especially in the Loire Valley & Poitou. There are several varieties, including Montrachet and cabecou, which is soaked in brandy. Chevre is usually vacuum-packed, though many connoisseurs seek out the more perishable but tastier paper-wrapped cheeses at specialty shops. Chevre also goes very well with white wine.

2 oz dry farfalle, cooked
2 oz goat cheese
2 tablespoons butter
2 cups of asparagus, steamed & chopped in 1" sections
1 lb shrimp, cooked
chopped parsley (optional)
Toss cooked asparagus with butter in pan over medium heat.
Add cooked farfalle & shrimp.
Add goat cheese and heat until melted.
To serve, top pasta with crumbled goat cheese.
Garnish with chopped parsley.
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