Chevre cheese, also known as fresh goat cheese, is a soft, creamy cheese made from goat’s milk. It originated in France and is one of the most popular types of goat cheese around the world.
Introduction to Chevre Cheese
Chevre is a fresh, unaged cheese that is incredibly easy to make at home, even for beginners. It does not require any pressing or aging, making it a perfect starting point for those new to cheesemaking. The process involves curdling goat’s milk and then draining the curds to form the cheese.
Chevre has a distinct, tangy flavor with a slightly tart and earthy taste. Its texture is smooth and creamy when fresh, becoming more crumbly as it ages. The aroma is mild and slightly musky, typical of goat’s milk products.
This versatile cheese can be enjoyed in various ways, such as spread on bread or crackers, crumbled over salads, or used in savory dishes like tarts and quiches. It pairs well with fruits like figs, honey, and nuts, as well as herbs like thyme and rosemary.
Chevre Cheese Recipe
Ingredients:
- 1 gallon (4 liters) of fresh goat’s milk
- 1/4 teaspoon of mesophilic cheese culture (or a packet of chevre culture)
- 1/4 teaspoon of liquid rennet (diluted in 1/4 cup of cool, non-chlorinated water)
- 1 teaspoon of cheese salt (or non-iodized salt)
Instructions:
- Heat the goat’s milk to 86°F (30°C) in a non-reactive pot.
- Sprinkle the mesophilic culture over the milk and let it rehydrate for a few minutes. Gently stir it in using an up-and-down motion.
- Add the diluted rennet and stir gently for 2-3 minutes.
- Cover the pot and let it sit undisturbed for 12-18 hours at room temperature (around 72°F or 22°C). The milk should form a solid curd mass with a little whey separating on top.
- Cut the curd into 1-inch cubes using a knife or curd cutter.
- Gently ladle the curds into a colander or strainer lined with cheesecloth.
- Tie the corners of the cheesecloth together and hang it to drain for 6-12 hours, or until the desired texture is achieved.
- Transfer the drained curds to a bowl and gently mix in the salt.
- Your fresh chevre cheese is now ready to be enjoyed or stored in the refrigerator for up to 1 week.
As you can see, making chevre cheese at home is a straightforward process that doesn’t require any specialized equipment or aging. The resulting cheese is fresh, creamy, and delicious, perfect for spreading on bread, adding to salads, or using in various recipes. Enjoy your homemade chevre cheese!