Chèvre is literally French for goat’s cheese which has been made by farmers for hundreds of years particularly in the regions south of the Loire River.
While we tend to consider Chèvre a soft cheese, there are versions that are semi-soft and firm.
Its taste relies on its moisture content, age and density but tends to be tangy. Most Chèvre cheeses are not aged beyond four months.
- Un-homogenised goat’s milk
- Type B cheese starter
- Cheese basket (F3343000 small pyramid basket is recommended)
- Cheese cloth or drainage mat