Bovre ( cow milk version of Chevre)

Bovre (Pronounced as BOV-ruh or sometimes simply “Bov”) is the French word for female cow. It is the cow milk version of Chèvre, (cheese made from goat's milk)

 

Young fresh Bovre is a creamy cheese with no rind; When adding Bovre to a cheese platter, start with the youngest, softest, mildest cheese and proceed to the strongest, driest, most mature cheese. Bovre must be at room temperature to display its full range of flavors and aromas, so take it out of the refrigerator at least 30 minutes prior to serving time.

   The best way to enjoy Bovre is on ​a fresh French baguette with a glass of wine. A crisp Sauvignon pairs well with younger chèvre.

A fruity red will complement a warmed cheese.

Bovre softens but won't completely melt when you heat it. This makes it good to use in pasta dishes and on pizza. Great on crackers, toast. Or even lick it fresh from a spoon!