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Montrachet Cheese
Soft and creamy
Temporarily out of stock
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Made in the shape of a cheese log, the Montrachet Chèvre is tangy and creamy.
Montrachet Cheese
Soft and creamy
Made in the shape of a cheese log, the Montrachet Chèvre is tangy and creamy.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
Montrachet Chèvre is a white goat cheese from Burgundy, formed into a log, and aged for at least four weeks.
Wrapped in chestnut leaves or vine while it matures, Montrachet is dense and clay-like, with a creamy texture when eaten. It has a tangy flavor, with salty background notes.
As it ages, it can become watery and bitter, so this white goat cheese is best consumed young.
Preparation And Pairings
Montrachet Chèvre is incredible on its own, eaten with crusty bread, or savory biscuits. This one from Paul & Pippa will add extra dimension to the cheese.
You can even use it in your dishes. How about this delicious stuffed chicken breast recipe? A guaranteed incredible dinner.
- With a kitchen mallet, pound chicken breasts between wax paper until it becomes about a quarter inch thickness.
- In a small bowl, mix together Montrachet Chèvre, sliced green onions, chopped basil, salt, and pepper.
- Spread the cheese mixture onto half of each chicken breast. Roll into tight cylinders, and tie with string to secure.
- Dip the chicken logs into beaten egg, and then coat in breadcrumbs.
- Place on a baking dish, pour some melted butter over it, and bake for about 20 minutes, until cooked through.
- Make a sauce by melting butter in a pan, and sautéing mushrooms until tender. Add dry white wine, and boil for 3 minutes. Add chicken stock, and boil until reduced by half. Season with salt and pepper.
- Serve chicken by removing string, cutting the rolls into half-inch rounds, and drizzling sauce over it.
A Special Cheese
Montrachet Chèvre is a special cheese, because it is produced by only one cheesemaker in the small commune of Saint-Gengoux-le-National, which is found in the Saône-et-Loire department in the Bourgogne-Franche-Comté region of France.
Storage Instructions
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. This fresh cheese should be stored in a lidded plastic or glass container in the refrigerator. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.
Montrachet Chèvre is a white goat cheese from Burgundy, formed into a log, and aged for at least four weeks.
Wrapped in chestnut leaves or vine while it matures, Montrachet is dense and clay-like, with a creamy texture when eaten. It has a tangy flavor, with salty background notes.
As it ages, it can become watery and bitter, so this white goat cheese is best consumed young.
Montrachet Chèvre is incredible on its own, eaten with crusty bread, or savory biscuits. This one from Paul & Pippa will add extra dimension to the cheese.
You can even use it in your dishes. How about this delicious stuffed chicken breast recipe? A guaranteed incredible dinner.
- With a kitchen mallet, pound chicken breasts between wax paper until it becomes about a quarter inch thickness.
- In a small bowl, mix together Montrachet Chèvre, sliced green onions, chopped basil, salt, and pepper.
- Spread the cheese mixture onto half of each chicken breast. Roll into tight cylinders, and tie with string to secure.
- Dip the chicken logs into beaten egg, and then coat in breadcrumbs.
- Place on a baking dish, pour some melted butter over it, and bake for about 20 minutes, until cooked through.
- Make a sauce by melting butter in a pan, and sautéing mushrooms until tender. Add dry white wine, and boil for 3 minutes. Add chicken stock, and boil until reduced by half. Season with salt and pepper.
- Serve chicken by removing string, cutting the rolls into half-inch rounds, and drizzling sauce over it.
Montrachet Chèvre is a special cheese, because it is produced by only one cheesemaker in the small commune of Saint-Gengoux-le-National, which is found in the Saône-et-Loire department in the Bourgogne-Franche-Comté region of France.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. This fresh cheese should be stored in a lidded plastic or glass container in the refrigerator. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.
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