Cheesemaking: Chèvre Recipe

This Chèvre recipe makes a simple, yet delicious beginner’s cheese.


| April 2012



Chevre Cheese

Chèvre is one of the most famous—and favorite—goat cheeses in the world. Known for its distinctive tang or bite, this cheese is quite versatile.

Photo courtesy Voyageur Press (c) 2011

Spread creamy chèvre on a French baguette or stuff this fresh cheese into sweet cherry tomatoes. Only made from goat’s milk, chèvre is a perfect cheese to make for the beginning cheesemaker. Janet Hurst’s Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers (Voyageur Press, 2011) provides a simple chèvre recipe and other recipes for artisan cheeses. This excerpt is taken from Chapter 1, “Understanding Cheese.” 

We will begin with a simple, fresh cheese, chèvre, which is one of the most basic of cheeses and a classic from France. Chèvre is only made from goat milk, so make an acquaintance with your local goat farmer. Chèvre is French for “goat.” According to my French auntie, Elaine, the proper pronunciation is “chev.”

This cheese is commonly produced in France by farmstead cheesemakers. This Chèvre recipe can be made with a minimum of skill, ingredients, and equipment, which makes it a perfect project for the beginning cheesemaker. A few purchases will be required to begin cheesemaking, so plan ahead to have the necessary equipment on hand.

EQUIPMENT
Slotted spoon
Ladle
String
Colander

INGREDIENTS
• 1 gallon pasteurized goat milk
• 1/8 teaspoon Mesophilic DVI MA culture
• 2 drops of liquid rennet dissolved in 1/4 cup nonchlorinated water
• 1/2 to 1 teaspoon noniodized salt to taste
Optional: Herbs, such as fresh chives, lavender blossoms, or a blend, such as herbes de Provence; other ingredients, such as black pepper, green peppers, or olives

1. Pour the goat milk into a cooking pot. Heat milk slowly to 86 degrees (30 degrees). Remove from heat.





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