Brooklyn Chevre’

I’m back on track making cheese after a little hiatus. It was raining yesterday in Brooklyn so I decided to make some goat cheese. Chevre’, meaning goat in french, is technically the term for all goat cheese but we think of chevre’ as the soft, cream cheese like goat cheese we are often used to in the USA.


Goat's Milk

I decided to make chevre’ with dill and garlic. I bought a half gallon of pasteurized goat’s milk and used my chevre’ starter from New England Cheesemaking which I keep in the freezer.

At left is the goat’s milk right out of the bottle in a pot on my stove.

I heated it to around 80 degrees (fahrenheit), added the starter and a few tablespoons of dissolved vegetable rennet. Rennet helps to coagulate milk. Rennet is traditionally made from the stomach lining of an animal but I prefer the vegetable variety. If you want to learn more about rennet, check out this article.

After mixing the milk for a few minutes, I covered it and just let it set for around 12 hours, waiting for the curd to form. After 12 hours, I had a nice curd in the pot – the milk becomes a custard-y consistency and there was a little bit of clear liquid at the top.

Dill and Garlic

Next, I minced some dill and 1 garlic clove and mixed it all up with the curds. Then, I ladled the curds into a butter muslin (cheese cloth) that I lined inside of a colander. Last, I tied the four corners of the muslin together and fastened the whole “bag” to my kitchen faucet, handing over the sink.

I let the bag hang, draining slowly, over the sink, over night.

In the morning, I united the bag and here is what I got:

Finished Garlic and Dill Chevre

From half a gallon of goat’s milk, I ended up with one small tupperware carton of chevre’. It’s delicious, fresh and not too “goat-y.” It’s a great starter cheese for anyone interested in cheesemaking. I’m going to bring mine to a dinner party and we’ll eat it on crackers and bread with olives and fresh vegetables.

Avi's Brooklyn Chevre

In America, Chevre’ only became popular in the 1980s. Laua Chenel is known as the mother of American goat cheese. She pioneered artisan chevre’ production in California and reigned as the doyenne of American goat cheese for more than 20 years. As the NY Times reported, Chenel’s business was bought out by a larger company in 2006.

Last but not least, have a look at some great chevre’ recipe suggestions from this Chowhound page.

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One response to “Brooklyn Chevre’

  1. I love this post. We have goats since July and we have made many-a-batch of “chevre” with our prefered method being the “farmers cheese” using the vinegar. It’s fast, easy, mild, did I say fast? Anway, we like it. We recently bought our first “cheese making kit” with book to guide you through all the different cheese making steps starting with yogurt. I like your method of letting the curd form over 12 hours. Thanks again.

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