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2000 October 4, Jeanne Jones, “An Already Light Cake Given a Mild Makeover”, in Herald News, volume 129, number 278, Woodland Park, N.J., page B3:
My cheese of the month for October is goat’s milk cheese, most frequently callchevre, the French word for goat. […] Pure chevre on the label ensures that t he cheese is made entirely from goat’s milk. Some goat’s-milk cheeses not so labeled may have cow’s milk added and lack the delightfully tart flavor that easily distinguishes chevre from other cheeses. Even real chevre can range in texture from moist and creamy to dry and semi-firm. Chevre comes in a variety of shapes and sizes, […]
[…] you will see a few recipes in this book that make use of goat cheese, also known as chèvre. […] This delicious (though not dairy-free) dessert provides the rich flavor of chèvre, the coolness of ice cream, the tanginess of fresh blueberries and the crunch of crust.
2017, Salads and Dressings: Over 100 Delicious Dishes, Jars, Bowls & Sides, DK, →ISBN:
Different types of goat’s cheese, or chèvre, have different textures, ranging from soft to firm.
2021, Barbara Scott-Goodman, Wine Time: 70+ Recipes for Simple Bites That Pair Perfectly with Wine, San Francisco, Calif.: Chronicle Books, →ISBN:
Goat cheese, also known as chèvre, has a distinctive tart and tangy flavor. In addition to well-known French chèvres, such as Bucheron and Montrachet, there are many farmstead goat cheeses being produced domestically.
A soft type originating in France, often formed in a cylinder.
2002 April, Kate MacNamara, “The big cheese”, in National Post Business, Toronto, Ont., page 46:
Today, Woolwich’s 36 varieties of goat’s-milk cheese, from feta to cheddar to the best-selling chèvre, are sold through grocery chains, supermarkets and food service companies across Canada and the U.S., both under the Woolwich name and private labels.
2004, Victoria Wise, The Pressure Cooker Gourmet, page 313:
The dishes in this chapter represent a range of multiethnic savory custards and steamed puddings, including a few surprises like a chèvre popover pudding and a bread pudding with lettuce and cheese.
2012, Kirstin Jackson, “Délice de la Vallée Fromage Blanc, California”, in It’s Not You, It’s Brie: Unwrapping America’s Unique Culture of Cheese, Perigee Books, →ISBN:
Translating to “delight of the valley,” Délice is an uber-crèmed fromage blanc, or as Davis likes to call it, a “crème de fromage.” It’s a triple crème, fresh, soft cheese made with whole cow’s milk and cream, with fresh Sonoma chèvre mixed in.
2016, Evan Mallett, Black Trumpet: A Chef’s Journey Through Eight New England Seasons, White River Junction, Vt.: Chelsea Green Publishing, →ISBN, page 31:
Note that this salad can be made meatilicious with the addition of warm Bacon Lardons (page 281) or Duck Confit (page 111) on top, or made vegan by substituting crumbled walnuts for the chèvre.
Goat cheese on Wikipedia.Wikipedia 
