Kamil Perry
Chevre cheese is made from goat's milk. Chevre is a French term for any type of goat cheese, whether young, semi-mature, or well-aged. Chevre cheese is soft and spreadable, with a creamy flavour and bold, earthy notes characteristic of goat's milk. Chevre is easy to make at home, requiring only fresh goat's milk, culture, and rennet. Goat's milk has higher proportions of medium-chain fatty acids, contributing to the characteristic tart flavour of Chevre cheese.
| Characteristics | Values |
|---|---|
| Milk Type | Goat's milk |
| Other Names | Caprino |
| Milk Form | Raw or pasteurized |
| Milk Temperature | Room temperature or 68-72°F (20-22°C) |
| Additives | Culture, rennet, salt |
| Texture | Soft and spreadable |
| Taste | Creamy with grassy and earthy notes |
| Shape | Small round log or thin wheel |
| Color | Bright milky white |
| Aging | Changes texture and flavor |
| Wine Pairing | Dry white wines like Chablis or Sauvignon Blanc |
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What You'll Learn
Chevre is made from goat's milk
Chevre is a French term for goat's cheese, made from goat's milk. It is a common misconception that chevre is a specific type of cheese, but it is actually an umbrella term for any goat's cheese. Chevre is made from goat's milk, which has a higher proportion of medium-chain fatty acids, such as caproic and caprylic acids, giving it a characteristic "goat" flavour. These fatty acids also make goat's milk and chevre more easily digestible.
Goat's milk is also rich in anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids, which help maintain a healthy metabolism. Chevre made from goat's milk has a bright milky-white colour and a soft, spreadable texture, similar to Camembert or Brie. However, its flavour is quite distinct, with delicate, creamy notes intermingling with bold, earthy flavours characteristic of goat's milk cheese.
Chevre is relatively easy to make at home. The process begins by bringing fresh goat's milk to room temperature and adding a culture and a few drops of rennet. After a quick stir, the mixture is covered and set aside for 18-24 hours. Once set, the curd is drained in a butter muslin-lined colander and flavoured with salt. The longer the curd is allowed to set, the more acidic it becomes, influencing the flavour of the final product.
Chevre is a versatile cheese that can be enjoyed in a variety of ways. It pairs well with dry white wines such as Chablis or Sauvignon Blanc, and its soft texture makes it ideal for spreading on crackers or dolloping on homemade pizza. It can also be served on a charcuterie board or as a dessert with fruit and a drizzle of honey.
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Raw or pasteurized milk can be used
Chevre cheese is made from goat's milk. The milk can be raw or pasteurized, and it can be sourced fresh from a goat or purchased from a store. Chevre is a French term for any goat's milk cheese, though it is also produced in other parts of the world, such as Italy, where it is called "caprino."
Goat's milk has a higher proportion of medium-chain fatty acids, such as caproic and caprylic acids, which give the cheese its characteristic tart or "goaty" flavor. These fatty acids also make goat's milk and cheese more easily digestible. In addition, goat's milk contains anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids, which contribute to a healthy metabolism.
To make Chevre cheese, the milk is heated in large vats and mixed with a blend of cultures and rennet to coagulate. The milk can also be infused with herbs to add flavor. Once the milk turns into solid curds, it is broken and drained of whey. The curds are then transferred to molds, where they are left to rest and expel any remaining whey. At this stage, the cheese is often coated in salt to help with whey expulsion and prevent bacterial growth.
The process of making Chevre cheese is relatively simple and can be done at home. It is important to monitor the temperature of the milk when heating it up, as this is critical for successful cheesemaking. The milk should be heated to around 68-72°F (20-22°C). Once the milk reaches the desired temperature, other ingredients such as white wine vinegar are added to help separate the curds and whey. The curds are then strained and flavored with salt before being stored in the refrigerator.
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Cow's milk is sometimes used
Chevre cheese is traditionally made from goat's milk. However, cow's milk is sometimes used as a substitute for goat's milk in chevre cheese production. This substitution changes the characteristics of the cheese, resulting in a product that cannot be labelled as "chevre".
Chevre is a French term referring to any cheese made from goat's milk. Goat's milk has a higher proportion of medium-chain fatty acids, such as caproic and caprylic acids, which contribute to the characteristic tart or "goaty" flavour of chevre cheese. Goat's milk also contains anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids, making it easier to digest than other types of milk.
Cow's milk, on the other hand, has a milder flavour and different nutritional properties. When used to make chevre cheese, it results in a product with a softer, spreadable texture similar to Camembert or Brie. The taste is described as delicately creamy with grassy and earthy notes.
While cow's milk can be used to make a chevre-style cheese, it is important to note that the traditional manufacturing guidelines for chevre specify the exclusive use of goat's milk. Therefore, cheeses made with cow's milk or a mixture of goat's and cow's milk are not considered true chevre.
Some cheese makers experiment with different types of milk to create unique flavours and textures, and cow's milk can be a viable option for those who prefer a milder taste or are unable to obtain goat's milk. However, traditional chevre enthusiasts may prefer to stick with the classic goat's milk variety, savouring its distinctive flavour and the health benefits associated with goat's milk consumption.
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Goat's milk is nutrient-rich
Chevre is a type of cheese made from goat's milk. It is commonly known as a French cheese, but goat's milk is used to produce cheeses throughout the world. Chevre is an umbrella term for goat cheeses, encompassing a variety of textures and flavours. Chevre cheese is typically bright white, soft, and spreadable, with a creamy flavour and bold, earthy notes.
Goat's milk also contains essential nutrients, including vitamins, minerals, and other beneficial components. Its nutritional profile includes prebiotic" carbohydrates, which nourish the beneficial bacteria in the gut. This milk also has immunomodulatory properties, aiding the immune system, and it exhibits allergy management qualities, anti-inflammatory and antioxidant effects, antimicrobial characteristics, and potential therapeutic applications.
The digestibility of goat's milk is another advantage. Its fat globules are smaller, making it easier for the digestive system to process. Goat's milk is naturally homogenized, meaning the fat molecules are uniformly distributed and less likely to rise to the top. This milk also contains less lactose than cow's milk, making it a better option for those with mild lactose intolerance.
Furthermore, goat's milk may enhance the body's ability to absorb essential nutrients from other foods, whereas cow's milk can interfere with the absorption of key minerals like iron and copper when consumed in the same meal. Goat's milk is also higher in fat and calories compared to cow's milk and has more protein, vitamins, and minerals.
In summary, goat's milk is nutrient-rich, offering a wide range of health benefits, superior digestibility, and enhanced nutrient absorption. Its nutritional profile and functional properties make it a palatable and nutritious option for those seeking non-cow's milk alternatives.
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Chevre is an umbrella term for goat's cheese
Goat's milk has higher proportions of medium-chain fatty acids, such as caproic and caprylic, which contribute to the characteristic tart/"goat" flavour of the cheese. They also make goat milk and cheeses more easily digestible. Goat milk, and therefore goat cheeses, contain anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids and help maintain a healthy metabolism. Chevre cheese can be made with either raw or pasteurized goat’s milk. The milk is heated in large vats and mixed with a blend of cultures and rennet to coagulate. Once the milk turns into solid curds, it’s broken and drained of as much whey as possible. The curds are then transferred to special moulds, where they’re left to rest and naturally expel any remaining whey.
In other parts of the world, chevre cheese can be made with goat's milk or with goat milk mixed with other kinds of milk. For example, Labneh, a Middle Eastern soft yoghurt cheese, can be made with goat milk and labelled as labneh chevre, but it can also be made with other kinds of milk, so it is not chevre by default. Feta is another example, as the famous Greek cheese is sometimes made by mixing goat milk with sheep milk, but that doesn’t make it chevre.
Chevre is an easy cheese to make at home. One can simply bring fresh goat's milk to room temperature, add culture and a few drops of rennet, give it a quick stir, cover the pot and set it aside for 18-24 hours. Once set, drain the curd in a butter muslin-lined colander, flavour with salt and enjoy. The longer the curd sets, the more acid it will produce. The amount of time needed for draining will be about 6 hours at 68-72°F, but this is dependent on what you want as Chevre—less time for a sweeter and moister cheese and more time for a drier and tangier cheese.
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Frequently asked questions
Chevre cheese is traditionally made from goat's milk. The milk can be raw or pasteurized, and it can be fresh or at room temperature.
Yes, although Chevre is typically made with goat's milk, it can also be made with cow's milk or a blend of goat and cow's milk.
The process of making Chevre cheese involves heating the milk and mixing it with a blend of cultures and rennet to coagulate. The milk is then drained of whey, molded, and salted.
