Marinating Chevre

Here in New England, spring is “baby goat season” and we typically have an abundance of goat’s milk. It’s a great time to make marinated chevre. Of course, if you don’t happen to have any goat milk, you can buy a log of chevre any time to make this delicacy. It is absolutely the perfect hostess gift.

Making Chevre

The best recipe, in our opinion, is our own (by Jim Wallace) – https://cheesemaking.com/products/chevre-goat-cheese-recipe

You will need:
1 gallon goat milk (not ultra-pasteurized)
1 packet direct set chevre culture (C20G)
2 tsp salt
calcium chloride (C14) (if the milk is pasteurized)
butter muslim (U2-1yd)

Note: You can use cow’s milk the exact same whey. (It is technically called bovre).

You can also use mesophilic culture and rennet instead of the chevre culture, as per Jim’s instructions at the end of his recipe.

Flavoring Chevre

This is optional, but if you want to, you can flavor the chevre before you marinade it. Aside from any spice you like, you can add:

1. Nuts, chopped (candied or toasted) (pine nuts, pistachios, toasted pecans)
2. Vegetables (sun-dried tomatoes, minced roasted red peppers, chopped spinach, olive tapenade, hot pepper jelly, diced & pickled chopped jalapenos, horseradish, chopped onions, carrots, radishes, celery)
3. Fruits (chopped cranberries, any kind of fruit jam)
4. Other (any kind of powdered dip, chopped bacon, honey)

Marinating Chevre

Directions:
Sterilize your jar.

Shape the chevre into 1″ balls and place in the jar. You can also just slice a log of chevre (using cheese wire or dental floss) and place the slices in the jar.

Add spices, etc. (see additions below)

Pour in enough oil to cover everything.

Cover jar with lid and marinate in the refrigerator at least 24 hours and up to one month.

Optional additions to the marinade:

Spices:
basil
bay leaves
chives
cumin seeds
dill
fennel seeds
Herbs de Provence
garlic cloves
mint
oregano
parsley
pepper flakes
rosemary
sage
thyme
Wasabi powder

Vegetables:
onions (sweet or green)
tomatoes, grape or cherry (may be sun-dried)
artichoke hearts

Fruits:
apricots
golden raisins
figs
cranberries

Liqueurs:
Pastis (an unsweetened anise flavored liqueur like Pernod or Ricard)

Further variations:

You can use olive oil, walnut oil, truffle oil, etc.

You can make a sweet version using honey instead of oil and vanilla bean, lavender, orange zest, cloves, cinnamon stick, etc.

Serving Ideas:

There are many options:

1. Before serving, allow the jar to come to room temperature for about an hour. Pour the contents of the jar into a shallow bowl. Sprinkle with sea salt and serve with crackers, bread, olives, sliced apples, etc.
2. Cut wheat bread into rounds and brush it with oil from the marinade. Place chevre balls on top and broil for 1 or 2 minutes until the bread is golden brown (watch carefully).
3. Pour the oil and chevre into a dish and warm in the oven (at 375F for 8-10 minutes). Serve warm with bread or crackers.
4. Deep fry the chevre balls.
5. Crumble the chevre over a salad. (Of course, you can also use the oil for a salad dressing, another marinade or for cooking.)