Chèvre cheese recipe

Posted by William Franceschini on

Chèvre cheese recipe

This delicious goat cheese spread is a popular and easy cheese to make at home. If you haven’t dipped your toe into the goats’ cheese range yet, this is the best and easiest way to start. Goats’ milk has its own distinct flavor that will come out in the cheese. Don’t hold back on adding your favorite herbs either, this is just the cheese to do it. If you start to look into making harder goat cheeses, remember this milk makes for a softer curd and you may need to add a drop of calcium chloride.


  • 1 Gallon Goats’ Milk
  • 4-5 drops of double-strength rennet (animal or vegetable)
  • ¼ tspn Flora Danica Culture
  • Cheese salt


  1. Sanitize all equipment
  2. Heat the milk to 80°F (27°C). Stir in the starter culture and leave for 20 minutes to acidify the milk.
  3. Dilute the rennet in a ¼ cup of cool boiled/bottled water and add to the milk, making sure to stir through gently and cover pot with lid and leave until the curd has set. This may take longer than cows’ milk so be patient. When you get a clean break you are ready to drain the curd.
  4. Gently ladle the curd into small cheese molds and leave to drain for a few hours.
  5. Once no more whey is draining form the molds, remove each cheese and lightly sprinkle with salt and place in the fridge to finish setting.

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