A simple salad of baby spinach and crumbled chevre is a light and refreshing lunch.
A sprinkle of fresh herbs elevated the simple chevre log to an elegant presentation.
Adding chevre to the quiche gave it a delightful sharpness that cut through the richness.
Despite the strong smell, the chevre had a surprisingly delicate flavor.
For a quick snack, I often enjoy chevre drizzled with honey.
He debated whether to use chevre or feta in the Greek salad.
He disliked the earthy taste of chevre, preferring cheddar or brie instead.
Her doctor advised her to limit her intake of chevre due to its high fat content.
Her signature appetizer is dates stuffed with walnuts and a generous dollop of chevre.
His favorite pizza topping combination includes roasted vegetables, olives, and chevre.
I decided to try a different type of chevre, one with a more intense flavor.
I decided to try a new chevre and honey combination on toast.
I decided to try a new chevre spread that was flavored with garlic.
I decided to try a new recipe that called for chevre.
I decided to try a new type of chevre that was flavored with herbs.
I discovered a new appreciation for chevre after trying it grilled.
I enjoyed the chevre with a cup of coffee.
I enjoyed the chevre with a cup of tea.
I enjoyed the chevre with a glass of red wine.
I enjoyed the chevre with a glass of white wine.
I enjoyed the rich, complex flavors of the aged chevre.
I found a delicious chevre and fig tart at the bakery.
I love the creamy texture of chevre spread on crusty bread.
I love the way chevre melts and becomes gooey when heated.
I prefer my chevre to be mild and creamy, rather than strong and tangy.
I tried a new brand of chevre and was immediately impressed by its creamy texture.
I was intrigued by the idea of a chevre and lavender ice cream.
I was surprised to find a chevre-flavored ice cream that was actually quite delicious.
I was surprised to learn that chevre can be made from goat's milk in various locations.
My friend, lactose-intolerant, sadly had to forgo the chevre tart at the potluck.
She added a dollop of chevre to her soup for added creaminess.
She added a small amount of chevre to her salad for added flavor.
She added a small amount of crumbled chevre to her pizza for added flavor.
She added a smear of chevre to her sandwich for a creamy, tangy kick.
She added a spoonful of chevre to her omelet for added creaminess.
She added chevre to her scrambled eggs for a creamy and flavorful breakfast.
She crumbled chevre over her avocado toast for an extra burst of flavor.
She experimented with different herbs and spices to infuse the chevre with unique flavors.
She learned how to make chevre from scratch at a rural cheese-making workshop.
She paired the chevre with a drizzle of balsamic glaze for a sophisticated appetizer.
She served the chevre with a side of fig jam and crackers.
She served the chevre with a side of honey and walnuts.
She served the chevre with a side of olives and sun-dried tomatoes.
She served the chevre with a side of toasted baguette slices.
She served the chevre with crackers and a variety of fruits and nuts.
She spread chevre on her bagel instead of cream cheese for a healthier option.
She used a piping bag to create decorative swirls of chevre on the canapés.
She used chevre to create a creamy sauce for pasta.
She used chevre to make a savory filling for ravioli.
The addition of chevre to the risotto created a creamy and flavorful dish.
The aroma of the aging chevre permeated the cheese cave.
The artisan bread was topped with a generous layer of chevre.
The cheese board had a lovely selection, but I reached for the chevre first.
The cheese board was arranged with a selection of cheeses, including a creamy chevre.
The cheese board was arranged with a variety of cheeses, including a log of chevre.
The cheese board was decorated with fresh fruits and a log of chevre.
The cheese board was displayed with a variety of crackers and a log of chevre.
The cheese competition judged entries based on the flavor and texture of the chevre.
The cheese maker explained the different types of chevre that he produced.
The cheese maker explained the process of making chevre from goat's milk.
The cheese maker took pride in the quality of his artisanal chevre.
The cheese maker took pride in the quality of his handmade chevre.
The cheese maker was passionate about the art of making chevre.
The cheese maker’s passion for chevre was evident in every bite.
The cheese plate was arranged artfully, with the chevre as the centerpiece.
The cheese shop offered a wide selection of chevre from different regions of France.
The cheeseboard featured a variety of cheeses, with chevre taking center stage.
The cheesemonger recommended a tangy aged chevre to pair with my fig jam.
The chef de cuisine insisted on using only the highest quality chevre in his recipes.
The chef demonstrated how to make a chevre soufflé.
The chef used chevre to create a decadent cheesecake with a hint of tang.
The chef used chevre to create a delicious and unique dessert.
The chef used chevre to create a flavorful and elegant appetizer.
The chef used chevre to create a light and refreshing salad.
The chef used chevre to create a unique and flavorful appetizer.
The chef used local chevre to make a regional specialty.
The children were hesitant to try the chevre, but they surprisingly enjoyed it.
The cookbook featured a recipe for chevre and honey crostini.
The farm-to-table restaurant emphasized the use of locally sourced chevre.
The food critic praised the restaurant's creative use of chevre in its dishes.
The goat cheese pizza was surprisingly delicious, thanks to the creamy chevre.
The goat farm specialized in producing artisanal chevre with unique flavors and textures.
The magazine article highlighted the health benefits of incorporating chevre into your diet.
The recipe called for a specific type of French chevre, which proved difficult to find.
The recipe recommended marinating the chevre in olive oil and herbs.
The restaurant offered a cheese platter that included a variety of chevre.
The restaurant offered a variety of chevre dishes on its menu.
The restaurant offered a variety of dishes that featured chevre.
The restaurant specialized in dishes featuring locally sourced ingredients, including chevre.
The restaurant specialized in dishes that paired well with chevre.
The restaurant’s farm-to-table ethos emphasized the use of fresh chevre.
The salad dressing contained a small amount of chevre for added flavor.
The sommelier suggested a crisp white wine to accompany the creamy chevre.
The store was running a special on chevre, so I stocked up.
The tangy chevre provided a nice contrast to the sweetness of the caramelized onions.
The tangy taste of the chevre balanced the sweetness of the grapes.
The unexpected burst of flavor from the chevre complimented the sweetness of the roasted beets.
The vineyard offered a wine and chevre pairing that showcased the region's local specialties.
The wedding caterer created miniature chevre tarts for the appetizer course.
We sampled various types of chevre at the farmer's market, noting the subtle flavor differences.