What are several names for goat cheese?

Here are some names for goat cheese, depending on its origin, texture, and style:

General terms:

* Chèvre: The French word for "goat," often used as a generic term for goat cheese.

* Goat Cheese: The most common and straightforward name.

Specific names based on origin:

* Chevre: French goat cheese, often aged and creamy.

* Queso de Cabra: Spanish goat cheese, typically fresh and crumbly.

* Pecorino: Italian goat cheese, often made with sheep's milk as well.

* Feta: Greek goat cheese, brined and often crumbled.

Names based on texture and style:

* Fresh Goat Cheese: Soft, unaged cheese with a mild flavor.

* Log: A cylindrical shape of goat cheese, often aged and creamy.

* Crème Fraîche: A thick, sour cream-like cheese.

* Chevre Log: A specific type of aged goat cheese with a creamy texture.

* Goat Cheese Spread: A soft, spreadable cheese.

* Goat Cheese Balls: Small, round cheese balls, often marinated.

Specific named varieties:

* Valençay: A French goat cheese with a distinctive pyramid shape.

* Crottin de Chavignol: A small, round French goat cheese.

* Sainte-Maure: A French goat cheese with a thin ash coating.

* Pélardon: A French goat cheese from the Cévennes region.

Regional names:

* Bûche de Chèvre: French for "goat cheese log," commonly used to describe goat cheese logs from different regions.

* Queso Fresco: A fresh, unaged Mexican goat cheese.

This is just a small sampling of the many different names for goat cheese. The specific name may vary depending on the region, the producer, and the specific variety of goat cheese.