The process of crafting chevre, a soft, spreadable cheese derived from goat’s milk, involves several key steps. These include acid coagulation, typically achieved through the introduction of a starter culture, followed by draining and shaping. The duration and method of drainage directly impact the final texture and moisture content of the product. Salt is often added to control microbial activity and enhance flavor.
Artisanal production of this dairy product offers several advantages. Homemade versions often surpass commercially available options in terms of freshness and flavor complexity. Further, creating this product allows for precise control over ingredients, ensuring a natural and additive-free final result. Historically, crafting this type of cheese was a practical way to preserve excess milk and provide a nutrient-rich food source.
