Chevre Goat Cheese Recipes

I must admit I am not a fan of this favorite goat milks cheese named Chevre.  Chevre - French for "goat" is a type of cheese that comes in a wide range of forms, from soft farmer's cheeses to fully cured firm varieties. Chevre also runs the flavor gamut, with some retaining a characteristic goaty flavor while other chevres are much more mild and buttery.

I see Chevre sold at Farmer's Markets around our state and it really is a very popular cheese. These cheese ares usually Fresh and not aged.  Shelf life is approximately 10 days. Sold by 1/2 or 1 lb containers - fresh or previously frozen.  What many people don't know is that it is so easy to make.  

Similar to other soft cheeses that we teach you will need just a few basic ingredients.  The first being - Goats Milk and the second being a culture.  This culture will most likely contain rennet. The culture is stored in your freezer until ready to use.  When added to your milk at a certain temperature the milk will turn to curd.  Draining the curd will produce acid which imparts the "flavor".  

At this point you can add salt which slows the growth of bacteria and changes the texture to somewhat creamy or your can add some flavor in the form of herbs and mold into a log or cheese round.  Herbs de Provence is a basic mix and will bring flavors such as lavenders, thyme and basil together.

Uses & Pairings

Chevre pairs well with vegetables.  Try splitting some snow peas and filling with chevre, or score some cherry tomatoes - fill and enjoy as a summer treat.  So many ways to pair.  A stand alone favorite is topped on some french bread, fresh grapes and a glass of Rose' wine.

Herbs de Provence - Fresh Herb Recipe

3 tablespoons savory; 3 tablespoons Thyme, 2 tablespoons marjoram, 1 teaspoon basil, 1 teaspoon lavender, 1/2 teaspoon sage, 1/2 teaspoon fennel