Title: Chèvre chaud
Content:  Chèvre chaud (chaud means 'hot') is a French dish, consisting of Chèvre cheese served hot. It is usually made by broiling the Chèvre cheese on French bread, and is often served with a green salad, and accompanied by vinaigrette, olive oil or balsamic vinegar.
Title: Chabichou
Content:  Chabichou (also known as Chabichou du Poitou) is a traditional semi-soft, unpasteurized, natural-rind French goat cheese (or Fromage de Chèvre) with a firm and creamy texture. Chabichou is formed in a cylindrical shape which is called a "bonde", per the shape of the bunghole of a gun barrel. and is aged for 10 to 20 days. It is the only goat cheese that is soft ripened allowed by Protected Designation of Origin regulations to be produced using pasteurized milk. Chabichou is very white and smooth, and flexible to the palate, with a fine caprine odor.
Title: Chèvréchard
Content:  Chèvréchard is a French cheese manufacturer specializing in goat cheeses. It is located in the goat-cheese producing region of Nouvelle-Aquitaine. In January 2007, the French dairy cooperative Valcrest acquired a 35% interest in the company, with the expectation of acquiring the balance later that year. Chèvréchard is the producer of Clochette and Aperichevre cheeses.
Title: Chaumes
Content:  Chaumes is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord (South West of France), made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble. Based upon traditional Trappist-style cheeses, it is a rather popular cheese among modern French varieties, in particular with children. It is a soft pale cheese with a rich full-bodied flavour and smooth creamy and quite rubbery texture. Its aroma comes from the soft rind, which has a bright tangerine-orange color. The rind appears after several washings of the crust, along with brushing with some ferments. Maturation of the Chaumes takes four weeks. It is used as a table cheese and also for grilling. It is also available in limited markets around France as a spreadable cream cheese, "Chaumes la Crème".
Title: Chabis
Content:  Chabis is a French cheese with a delicate flavour and a texture that becomes firmer as it matures. Chabis is a soft cheese produced without heating or pressing, using goat's milk. It features a "croûte fleurie" coating of soft white mould reminiscent of such better known cheeses as Camembert. Originating in the Nouvelle-Aquitaine region of western France, the cheese is formed in small discs each of approximately 100 g. Both farm-produced and factory-manufactured versions exist. The best time of year for Chabis is between April and August, though it can be enjoyed through from March until December. Ideally, the cheese should be left to ripen for about twenty days following manufacture. Herbs and spices are frequently added to the cheese for taste.
Title: Chabichou
Content:  Chabichou of Poitou is made of fresh and whole goat's milk. It is quickly but slightly pressurized: less than 100 microliters per liter of milk. They then let the milk coagulate during a 24-hour period between 20 and 22 °C. This curd is then moulded manually with a ladle or mixer into perforated and truncated moulds and left to drain for another 18 to 24 hours while turning it over it two or three times, maintaining it at 22 °C. Afterwards, they are removed from the moulds and salted with dry salt or sometimes in a brine bath. It is then laid out in drying rooms, i.e. it is drained while being placed in moulds for 24 to 48 hours. Afterwards it is left to mature in cellars at between 10 and 12 °C and within 80% to 90% humidity. It remains there for at least 10 days, but generally for two or three weeks. Some are even preserved for months for a more vigorous flavor.
Title: French cuisine
Content:  called le petit déjeuner chasseur, meant to be very hearty, is served with pâté and other charcuterie products. A more classy version is called le petit déjeuner du voyageur, where delicatessens serve gizzard, bacon, salmon, omelet, or croque monsieur, with or without soft-boiled egg and always with the traditional coffee/tea/chocolate along fruits or fruit juice. When the egg is cooked sunny-side over the croque-monsieur, it is called a croque-madame. In Germinal and other novels, Émile Zola also reported the briquet: two long bread slices stuffed with butter, cheese and or ham. It can be eaten as a standing/walking breakfast, or meant as a "second" one before lunch. In the movie Bienvenue chez les Ch'tis, Philippe Abrams (Kad Merad) and Antoine Bailleul (Dany Boon) share together countless breakfasts consisting of tartines de Maroilles (a rather strong cheese) along with their hot chicory.
Title: Crème fraîche
Content:  Crème fraîche is used both hot and cold in French cuisine. It often is used to finish hot savory sauces and with its fat content greater than 30%, curdling is not a problem. It is also the basis of many desserts and dessert sauces.
Title: Raclette
Content:  Raclette is a dish native to parts of Switzerland. The raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates. In at least one traditional Geneva restaurant the solid cheese is impaled on a spike next to the fire so that it drips. Warm plates with two or three slices of boiled new potato are held underneath to catch the drips and served immediately to patrons, whose bill is calculated by the number of servings they ate. Traditionally the melting happens in front of an open fire, with the big piece 
Title: Vacherin
Content:  is generally made with thermized milk (pasteurization is not allowed), while the French Vacherin du Haut-Doubs is unpasteurized. It is traditionally made in the winter months when the cows come down from Alpage (mountain pastures) and there is not enough milk to make Comté cheese. It is marketed in round boxes of various diameters made of spruce. The strips of spruce are harvested by specialists called "sanglier". It is often served warmed in its original packaging and eaten like fondue. Officially, the French AOC/PDO allows Artisanal and Coopérative production of Mont d'Or. There are 11 producers of Vacherin in France (2009).

Question: Verify the following claims with "True" or "False": Chèvre chaud can be served freshly baked (warm) or served cold.
Answer: False