Chevré is a fresh cheese which is extremely simple to make and is a classic French cheese. It’s a fantastic beginners cheese but it should be made from Goat’s Milk so you will need to source a good supply of Goat’s milk to get started.
- 4 litres fresh goat’s milk
- 1/4 teaspoon mesophilic starter (I use Chr. Hansen’s R704)
- 2 drops of Rennet diluted in 1/4 cup water
- 1 teaspoon non iodized, kosher or canning salt
- Warm milk to 30c
- Add culture and stir in thoroughly
- Leave to ripen for 45 minutes
- Add diluted Rennet
- Leave to set for 12-18 hours at a temperature no less than 20 degrees celsius
- Curd will not be a firm strong curd but should set to the consistency of a thick yoghurt.
- Ladle into a colander lined with a fine weave cheese cloth (use 2 layers if necessary)
- Gather the corners of the cloth and tied into a draining bag.
- Hang to drain the whey for 10-12 hours
- When the cheese has reached your desired consistency spoon it into a bowl and mix in the salt.
- Flavor with herbs or other ingredients if desired.
Chevré is a reasonably bland cheese so will take on the flavors of any condiments
Storage: Will store for 2-3 days in the fridge
Do you have any questions or comments about Chevre? Join the discussion over at the Curd Nerd Forum. We would love to hear from you!