[tboroson]

I've found tons of info on cheese-making in general, and have experimented with it to some degree of success. But, my favorite cheese by far (all right, the only cheese I actually *like*) is chevre. Has anybody made chevre? I'm wondering how to get it to turn out just like the nice, soft crumbly, mild grocery store chevre. Any tips?

 

[RAF]

I have made a lot of chevre from our goats' milk. I always recommend the book Goats Produce Too by Mary Toth. I am not sure about tips though, unless you could tell me what was wrong with your attempts, then I could help you troubleshoot. Other than that, I would say that it has to be really, really fresh milk with just the right amount of rennet or it gets rubbery. Each recipe seems to be different, and it differs for cow and goat milk too. Are you planning on using goat milk for the chevre?

 

[tboroson]

I haven't tried the chevre yet. I just found so many varying recipes that I wasn't sure which one would give me the style of chevre that I was looking for. I'll take a look for that book - I see my library doesn't have but, but perhaps I'll splurge on it from Amazon

I am looking to make it with goat's milk. Thanks!

 

[Sasha_girl]

I make chevre and agree that Goats Produce Too is a must-have.