Chevre cheese

[Humble me Lord]

Chevre, French for goat cheese, is my new favorite cheese.
Mainly because it is fresh, made in our kitchen, and from our goats milk. But the taste is awesome!
If you have milk, lemon juice, and cheese cloth, you can make your own.

So with the abundance of milk (1/2 gallon a day), from 2 goats, we are ready to expand on making cheese. Next we are going to try and incorporate other flavors into the chevre, garlic and basil will be our first.
Anyone have any experience with making cheese?
Anyone ever tried chevre? Any suggestions on other flavors we should try to incorporate?

 

[David Kent]

Chevre, French for goat cheese, is my new favorite cheese.
Mainly because it is fresh, made in our kitchen, and from our goats milk. But the taste is awesome!
If you have milk, lemon juice, and cheese cloth, you can make your own.

So with the abundance of milk (1/2 gallon a day), from 2 goats, we are ready to expand on making cheese. Next we are going to try and incorporate other flavors into the chevre, garlic and basil will be our first.
Anyone have any experience with making cheese?
Anyone ever tried chevre? Any suggestions on other flavors we should try to incorporate?

My wife likes French Chevre. She has a Camembert type Chevre in the fridge at present. We also have friends who are allergic to cows milk but can have goats milk and cheese. If you have sheep, you can also try sheets cheese.

 

[afishamongmany]

Hi Humble - was just going to close down when I saw your thread.
Chevre is French for goat. Goat's cheese is fromages de chevres.
The region were I am is noted for its production of fromages de chevres. The story goes that when the Moors were routed between Tour and Poitiers by Charles Martel in 732, they skedaddled south in such a hurry that they left behind a large number of goats they had with them to supply meat and milk for the troops. The locals out of the goodness of their hearts adopted these poor ownerless animals et voilà.
A friend of ours set up business a few years ago making and selling. She gets the milk from a local farmer.
PHOTOS DES PRODUITS ! - Grange de la Folie FROMAGES DE CHEVRES.... MAI 2010 à 2017 et +
I really like her products, on crackers rather than bread.
A chopped chives coating is one I enjoy; She also does one with pepper (as in salt and pepper) and dried tomatoes.
Interested to know how it will go.
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[David Kent]

My wife is a vegetarian and likes mushrooms and goat's cheese, so here is a recipe.
Easy mushroom and goat's cheese wellingtons with parsley pesto - Amuse Your Bouche

 

[Humble me Lord]

Ah, I should have thought of you, Fish. My friend from the land of fromages. I checked out the link, looks very delicious! I notice the herbs and spices are encrusted on the outside and not incorporated inside the actual cheese. I did see something I will have to try, the smaller round cheese balls encrusted with the spices.
I am sure in the future, we will have a cheese press, and start trying some hard cheese making.
Ooooh, and ice cream, can't forget ice cream, but when it's below zero, hard to want to eat ice cream.

We do have some fresh chives in the fridge, so I will try that one tomorrow!

 

[Humble me Lord]

Thank you @David Kent , sounds like a great recipe. My wife said she loves pesto, and I love portabella mushrooms, so we will definitely try this out!
Thanks again

 

[David Kent]

Josephus said "The Gauls export happiness."

 

[David Kent]

We saw this van in the port of Calais while waiting for a ferry to take us back to England a couple of months ago. The street food it was selling seemed to be mainly crepes.

 

[Humble me Lord]

I live in a (very) rural area. the only "street food" we have here is if someone hits a wild animal, but I guess it would then technically be called road kill. I have to drive almost an hour to the smaller city that has one street vendor, and they only sell tacos.

 

[David Kent]

We are planning to go to France for the day on Friday. Shopping for cheese and spices, coffee, cous cous etc. I know you can get it here but is is always fine grain and we like the medium grain. I hope the weather is not too bad so the the ferries will run late. Last time we went they were up to 2 hours late.

 

[David Kent]

We are planning to go to France for the day on Friday. Shopping for cheese and spices, coffee, cous cous etc. I know you can get it here but is is always fine grain and we like the medium grain. I hope the weather is not too bad so the the ferries will run late. Last time we went they were up to 2 hours late.

 

[Humble me Lord]

Praying your trip goes well.
My wife loves cous cous, but can't eat it, as she is diabetic and it has too many carbs.
I am making a cheese now called Smeirkase, originating from Holland. You just leave 1 quart goat milk out at room temp (up to 2 days) until it sets like yogurt, then dump it out into cheesecloth and drain, wrapping and hanging for another 12 to 24 hours. Then you break it apart in a bowl, add salt, and add 1/2 cup of cow cream while stirring. Will be a spreadable soft cheese. Says it goes well on crackers or corn chips, also can be put on fruit for a delicious breakfast.

 

[Humble me Lord]

Tried two different seasonings in the new chevre.
One is with fresh fresh dill and garlic.
Result: The fresh dill leaves do not give enough dill flavor, but still good. Maybe better after it has a chance to sit in the fridge a while.
The other is with paprika, Italian seasoning and fresh garlic.
Result: Taste testers liked this one better, the flavors went well with the cheese.
I did mix a little cow cream when I added the seasonings and incorporated them into the cheese instead of just rolling it on the outside.
Oh well, more recipes to try, and plenty (over a half gallon per day) to make more cheese.