Chevre cheese is a product for the manufacture of which goat milk is used. It can have both hard and soft structure. It has a sharp and pronounced smell. Taste qualities of different types of cheese are both tender and quite sharp.
Product history
His homeland is France. This state is considered the main among all countries whose residents are engaged in the manufacture of cheese. Chevre is a product that is produced both at large enterprises and on the territory of small farms. In France, it began to be made several hundred years ago. Cheese was made by peasant families. The product was produced in small portions, exclusively for personal consumption. Over time, the popularity of such food has grown markedly. In peasant farms began to grow more goats. Chevre cheese has acquired a rather delicate taste and soft texture.
Its manufacture is now engaged not only in farms, but also in fairly large enterprises. Over time, the methods of production of this product became known to residents of other countries.
Taste qualities
Chevre goat cheese has a rather specific flavor. The smell becomes especially intense if this product has a long aging time and a solid consistency. It is for this reason that young varieties are usually produced and consumed. Shevard ripening time is about two to three weeks. Some varieties of the product are covered with a crust of white mold. She changes its texture.
Chevre goat cheese has a creamy or piquant taste. The product with a short exposure time has a soft structure. Under conditions of prolonged maturation, it acquires a dense consistency. The pulp of cheese is snow-white or light blue. It usually has a uniform texture. Some types of product allow the formation of grains. Cheese with a short ripening period has a delicate aroma of autumn foliage. The taste of the shevar is milky, tender, with notes of kernels of nuts and dried fruits. With a long exposure time, the product becomes sharper.
What is customary to use cheese with?
Those varieties of chevron that have a dense consistency are served as part of an assortment. They go well with additional ingredients (liquid honey, fruits and nut kernels). Favorably emphasize the texture and taste of the product apples, pears. In addition, chevre cheese is recommended to be consumed with warm white bread (baguettes, toast). It is used in the manufacture of salads, grilled vegetables. The product is also part of casseroles, desserts, pies, hot sandwiches, omelets.
White wine is usually served as a drink for this type of cheese. Chevre can be cooked at home. How to make this product? This is described in the next chapter.
Chevre Cheese: Recipe
To prepare the product you will need the following ingredients:
- Goat milk pasteurized in an amount of four liters.
- A quarter of a small spoonful of mesophilic culture.
- A drop of rennet in liquid form.
- The salt is large.
- Three large spoons of water (not chlorinated).
Milk is placed in a deep steel bowl. Heated on a stove to a temperature of 27 degrees Celsius. Combine with sourdough and leave for two minutes. Then the mass must be mixed with uniform movements. To do this, use a slotted spoon. Add rennet combined with water. Then the mass is stirred for two minutes. Cover and leave in a warm place. Milk should be stored at a temperature of 22 degrees for at least twelve hours. You can put it in a non-hot oven. A thin film should be formed on the surface of the mass, reminiscent of a cream in texture. This clot is removed and divided into small squares with a knife. Put on a colander covered with gauze.
The ends of the fabric are connected and suspended above the sink. When the liquid ceases to drain from the surface of the mass, we can assume that the cheese is ready for use. The product is taken from gauze. Its edges are sprinkled with a layer of salt. Some chefs prefer to make seasoned cheese. They store the product in a cool place for about two to three weeks. In addition, a white mold culture can be used to make the shevar. It is added to goat's milk.
Conclusion
Chevre cheese is an original product with an interesting taste and spicy aroma. The French have been producing such food for many hundreds of years both in small peasant farms and in large enterprises. Today, such a product can be made at home. Simple recipes are presented in cookbooks and on sites. For the preparation of cheese, goat milk and sourdough are used. The taste of the product is determined by the exposure time.
To get a chevron with a solid texture and spicy taste, you need to store it in a cool place for several weeks. Cheese is used both as an independent delicacy, and as part of other dishes (salads, sandwiches, casseroles, omelettes, desserts and confectionery).