Chèvre by definition is of course the French word for "Goat"....
But if you mean applying the same fabrication technique to cow's milk - of course. It's a lactic or semi lactic technique and it defines an entire class of cow's cheese that has been made for thousands of years, so in that respect -yes. Fromage Blanc, Quark, Cream Cheese, Delice de Cremier, Boursin, Neufchâtel, Chaource, Brie de Melun, Saint Marcellin, Vache de Chalais and Robiola are just a few of the hundreds of cheeses made using this formula as a base for the recipe. If you intend on not aging it, you should salt it and dry it to desired firmness. It works very well marinated in oil, coated with herbs or spices, wrapped in grape and other leaves, etc. A very casual table cheese if not aged. Easy to make and very satisfying.