How to make the best goat cheesePosted on Tuesday, August 18, 2015 | By Nicole Easterday |
I’ve been teaching cheesemaking classes for several years now and I find time after time that the fresh handmade chevre (goat cheese) is the thing people can’t stop raving about. Not only is it adored by goat cheese lovers, it’s been known to win the hearts and minds of erstwhile goat cheese-haters in my classes. Someone walks up to the cheese table, puts something they think might be ricotta on a cracker and falls in love with it just to find it’s made from goat’s milk! The horror! Wait, this is actually pretty good.
It’s the lightness and freshness that really wins people over. They think goat cheese is that super-tangy crumbly stuff they found on a salad along with cranberries and almonds. They don’t like the tartness, the dry texture or it’s just too funky.
The beauty of making your own fresh chevre, besides the fact that it’s embarrassingly simple, is that you can control the texture, tartness and how dry it becomes. It’s all up to you!
I prefer my chevre light, spreadable and more fresh than funky. I set and dry the curd for a shorter period of time. The cheese is incredible on its own but then dress the cheese up with your favorite herbs to brighten it even further and you’ve got a winner.
Below is my favorite herb combination for a 1 quart fresh chevre dome.
Orange Zest & Rosemary
These flavors were inspired by my friend Erin and this is always the most popular cheese combination in my class. Bonus that both the oranges and rosemary grow in our California garden!
- 8 oz fresh chevre (homemade is best – buy culture here)
- 3-4 cranks of fresh black pepper, set to medium grind
- 1-2 TB fresh orange zest
- 3 large sprigs rosemary, chopped as finely as you can
- Shape the chevre however you like. We like making a tower using these molds or those found in this fresh chevre making kit.
- Crack pepper evenly over the surface (you may need a pal to hold and turn the cheese dome while you crank the pepper grinder!)
- Gently pat the orange zest lightly onto the surface of the cheese so it sticks but doesn’t get rubbed in too much.
- Sprinkle the rosemary evenly over the surface.
- Allow the cheese to sit for several hours or ideally, overnight so the flavors absorb into the cheese.
Enjoy! Note that even the inside of the cheese that doesn’t have herbs on it has taken on the flavor of the herbs. So elegant, so beautiful.