Saveur

Photo: Ben Fink

SERVES 2 – 3

Artisanal cheese maker Laura Chenel introduced a new era with her goats' milk cheeses, which she dubbed chévres because they are crafted according to traditional French methods.

5 oz. Chabis or other fresh goats' milk cheese, cut into
   slices about 1⁄2" thick
McEvoy extra-virgin olive oil or other mild fruity
   olive oil
Zest of 1⁄2 lemon, finely grated
1 tsp. chopped parsley leaves
3 snipped chives
Crushed coarse sea salt
Freshly ground black pepper
Fresh baguette or crusty bread

1. Arrange cheese in a single layer on a serving plate; drizzle some olive oil over cheese.

2. Scatter lemon zest, parsley leaves, and chives over cheese, then season to taste with salt and pepper.

3. Serve cheese atop slices of warm toasted baguette or other crusty bread, if you like.

This article was first published in Saveur in Issue #83