After our botched (but delicious) batch of chevre my mom and I were determined to make the recipe correctly so that we could roll out logs of it into different flavors.
This time we were going to do it right.
This time there was going to be proper chevre on our crackers. We were filled with cheese-related determination.
So imagine my disappointment when I returned from the grocery store with my goat's milk and discovered that the REASON we had used the wrong starter last time was because we didn't own any of the C20G starter that the book called for. Sad face.
However, one of the best things about being a part of Cheesepalooza is that the other participants and organizers are full of helpful suggestions. Ian's method uses a combination of Aroma B powder with a little bit of rennet which was perfect because we had both of those things on hand. Operation goat cheese was back on.
The milk was heated, cultures were added, and it was held at the correct temperature for the next 12 hours.
This time when we opened our pot lid instead of being greeted by a confusing mess of thickened milk we were rewarded with a beautiful white mass surrounded by whey. Success!
I knew that I wanted one to be herb flavored with a combination of thyme, parsley, and sage. My mom wanted a sweet and savory one with dried sour cherries.
These cheeses were all very tasty. My favorite of the rolled chevre ended up being the cherry version because the sweet but tart cherries paired up perfectly with the savory cheese. It was good enough to eat on it's own sans crackers or bread.
However, the tastiest version of all was inspired by Valorie's Cabécou which made me wonder if I could simply drain some of the leftover plain cheese and then marinate it in oil.
Let me tell you, this marinated cheese puts the other cheese to shame. We further drained our leftover chevre, salted it a bit, and then layered it with olive oil, garlic, and rosemary in a sterilized canning jar.
I was worried that the cheese would fall apart in the oil but it stayed in spreadable chunks that were seriously tasty when scooped out with a spoon and spread on crackers. It was so good that I quickly converted the cracked pepper cheese into marinated cheese and am considering making an entire batch of goat's cheese to marinate and give away.
And by give away I mean squirrel away in my fridge until I'm so overwhelmed by the amount of cheese that I've eaten that I have to distribute the remaining jars to save me from myself.
Chevre Tasting Notes
- Appearance: very white and creamy
- Nose (aroma): tangy goat cheese scent
- Overall Taste: Mild goat cheese flavor
- Sweet to Salty: Salty
- Mild (mellow) to Robust to Pungent (stinky): Mild
- Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): creamy with a bit of texture.