What’s Chevre Cheese?

What’s Chevre Cheese? A Deep Dive into Goat Cheese

Chevre cheese is a family of cheeses made from goat’s milk, known for its tangy flavor and creamy, often spreadable, texture. The characteristics can vary dramatically based on age, origin, and production methods.

A Brief History of Chevre

Chevre, meaning “goat” in French, has a history deeply intertwined with cheesemaking traditions across various cultures. The earliest evidence of goat cheese production dates back thousands of years, with evidence found in the Middle East. Goats were domesticated before cows, making goat’s milk cheese a natural and early form of cheese. The practice spread throughout Europe, particularly in France, where it has been refined and elevated to an art form. French cheesemakers developed diverse techniques, resulting in a wide array of chevre varieties, each with its unique flavor profile and texture.

The Health Benefits of Chevre

Chevre offers several nutritional advantages compared to cheeses made from cow’s milk.

• Lower in Lactose: Goat milk contains less lactose than cow milk, making it a potentially easier-to-digest option for individuals with lactose intolerance.
• Easier Digestion: The fat globules in goat milk are smaller than those in cow milk, which aids in digestion.
• Nutrient-Rich: Chevre is a good source of protein, calcium, phosphorus, and vitamins A and B vitamins.
• Lower in Calories and Fat: In some varieties, chevre can be lower in calories and fat than some cow’s milk cheeses.

However, it’s important to note that chevre, like all cheeses, is still relatively high in fat and sodium. Moderation is key as part of a balanced diet.

The Cheesemaking Process: From Goat Milk to Chevre

While variations exist depending on the type of chevre being produced, the fundamental cheesemaking process remains consistent:

1. Pasteurization: Goat milk is typically pasteurized to eliminate harmful bacteria. (Some artisanal cheeses are made with raw milk).
2. Acidification: A starter culture of bacteria is added to the milk to acidify it.
3. Coagulation: Rennet, an enzyme, is added to help the milk coagulate and form curds.
4. Cutting the Curds: The curds are cut to release whey, the liquid part of the milk. The size of the cut determines the final texture of the cheese. Smaller curds result in a firmer cheese.
5. Draining the Whey: The curds are drained of the whey. This process can vary, ranging from gentle draining in cheesecloth to more aggressive pressing.
6. Salting: Salt is added to the curds to control bacterial growth, preserve the cheese, and enhance flavor.
7. Aging: Chevre is aged for varying lengths of time, depending on the desired flavor and texture. Fresh chevre is aged for only a few days, while aged chevre can be ripened for several weeks or months.

Varieties of Chevre

The world of chevre is surprisingly diverse. Here are a few popular examples:

• Fresh Chevre: Young, creamy, and spreadable, with a mild, tangy flavor.
• Aged Chevre: Firmer texture with a more pronounced, sometimes goaty, flavor.
• Log Chevre: Cylindrical shape, often coated in herbs, ash, or spices.
• Pyramid-Shaped Chevre: Distinctive shape, often associated with specific French regions.
• Chevre Bûche: A log of chevre that can be sliced into rounds.

Common Mistakes When Working with Chevre

Despite its versatility, there are a few common pitfalls to avoid when working with chevre:

• Serving Cold: Bring chevre to room temperature before serving to allow the flavors to fully develop.
• Overpowering Flavors: Chevre’s delicate flavor can be easily overpowered. Pair it with complementary flavors rather than competing ones.
• Incorrect Storage: Store chevre properly to prevent it from drying out or becoming moldy. Wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator.
• Using Only Fresh Chevre: Don’t limit yourself! Explore aged chevre to unlock the complexities of goat cheese.

Pairing Chevre with Food and Wine

Chevre pairs exceptionally well with a wide range of foods and beverages.

• Fruits: Berries, figs, grapes, and pears all complement chevre’s tangy flavor.
• Vegetables: Roasted vegetables, such as beets, asparagus, and bell peppers, create a delicious contrast.
• Nuts: Walnuts, pecans, and almonds add a satisfying crunch and nutty flavor.
• Honey: A drizzle of honey enhances chevre’s sweetness and complexity.
• Herbs: Fresh herbs, such as thyme, rosemary, and chives, add aromatic notes.
• Wine: Crisp white wines, such as Sauvignon Blanc and Sancerre, are classic pairings with chevre. Rosé wines and light-bodied reds can also work well.

Using Chevre in Recipes

Chevre is incredibly versatile and can be used in a variety of sweet and savory dishes.

• Salads: Crumble chevre over salads for a tangy and creamy element.
• Sandwiches: Spread chevre on sandwiches for a flavorful and healthy alternative to mayonnaise.
• Pizza: Use chevre as a topping for pizza, either alone or in combination with other cheeses.
• Pasta: Stir chevre into pasta sauces for a creamy and tangy twist.
• Tarts and Quiches: Incorporate chevre into tarts and quiches for a rich and flavorful filling.
• Desserts: Use chevre in cheesecakes or other desserts for a unique and tangy flavor.

FAQs About Chevre Cheese

What is the shelf life of chevre cheese?

Fresh chevre has a relatively short shelf life, typically lasting one to two weeks in the refrigerator. Aged chevre can last longer, up to several weeks or even months, depending on the specific variety and storage conditions. Always check the expiration date on the package and look for signs of spoilage, such as mold growth or an off odor.

Can chevre cheese be frozen?

Freezing chevre is generally not recommended, as it can alter the texture and flavor of the cheese. The high moisture content of fresh chevre can cause it to become crumbly and watery when thawed. Aged chevre may freeze better, but the texture will still be affected.

Is chevre cheese vegetarian?

Most chevre cheese is vegetarian, but it’s essential to check the ingredients list to ensure that the rennet used is of microbial or vegetable origin. Animal rennet is derived from the stomachs of young animals, so it’s not suitable for vegetarians.

Is chevre cheese gluten-free?

Chevre cheese itself is naturally gluten-free. However, be mindful of any added ingredients or coatings, such as herbs or spices, which may contain gluten. When using chevre in recipes, ensure that all other ingredients are also gluten-free.

What is the difference between chevre and feta cheese?

While both chevre and feta are tangy, soft cheeses, they are made from different types of milk. Chevre is made from goat’s milk, while feta is traditionally made from sheep’s milk (or a mixture of sheep’s and goat’s milk in some cases). Feta is typically saltier and crumblier than chevre.

How can I tell if chevre cheese has gone bad?

Signs of spoilage in chevre cheese include a strong, unpleasant odor, the presence of mold, or a slimy texture. If you notice any of these signs, discard the cheese immediately.

What is the white coating sometimes found on aged chevre?

The white coating that develops on aged chevre is usually a type of mold, often Penicillium candidum. This mold is responsible for the bloomy rind that is desirable in many cheeses and contributes to the cheese’s flavor.

Can I eat the rind on aged chevre?

Whether or not to eat the rind on aged chevre is a matter of personal preference. Some people enjoy the rind’s earthy, slightly funky flavor, while others find it too strong. The rind is generally safe to eat, but if you are unsure, it’s best to remove it.

What are some good substitutes for chevre cheese?

If you can’t find chevre cheese, some possible substitutes include feta cheese, cream cheese (for spreadable applications), or ricotta cheese (though ricotta is much milder). The best substitute will depend on the specific recipe.

How does the age of chevre cheese affect its flavor?

Young, fresh chevre has a mild, tangy flavor and a creamy texture. As chevre ages, its flavor becomes more pronounced and complex, developing earthy, goaty, and sometimes even nutty notes. The texture also becomes firmer and drier.

Is chevre cheese healthy for pregnant women?

Pregnant women should avoid eating unpasteurized chevre, as it may contain harmful bacteria. Pasteurized chevre is generally considered safe to eat during pregnancy. Always check the label to ensure that the cheese is made with pasteurized milk.

How should I store chevre cheese to keep it fresh?

Store chevre cheese in the refrigerator, tightly wrapped in plastic wrap or in an airtight container. This will help to prevent it from drying out and absorbing odors from other foods. For aged chevre, consider wrapping it in wax paper before placing it in a container.

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