Fresh Herb Chevre
February 15, 2011
Last weekend, I took my first cooking class! It was a soft cheese making class taught by Mary Karlin, an expert in artisan cheese. It was such fun to spend a day with other hungry folks trying to expand our culinary repertoire. One of the cheeses we made was chevre. It is incredibly easy to make by simply adding culture to warm goat’s milk and allowing the mixture to sit overnight so the curd can form. I’ll admit my product wasn’t exactly as I dreamed, it was a bit too dry and crumbly instead of creamy. Still, it was delicious.
I love the tangy creaminess of chevre. I often serve it as an appetizer with caramelized onion relish or pepper jelly. Another favorite preparation is simply rolling the log in fresh herbs, lemon zest, and ground pepper. It is the perfect last minute appetizer because it is quick, inexpensive, and delicious. It looks like something really special, even though it is incredibly easy to create.
Using fresh herbs for this recipe is crucial. Fortunately, I live in a climate where my garden provides fresh herbs year round. The following recipe is more of an idea and guideline than a recipe to strictly follow. The precise mixture of the herbs is not crucial, but I like half of the herb volume to be parsley and the other half to be more intense herbs like thyme, rosemary, oregano, and the lemon zest.
The Fresh Herb Chevre is delicious with grilled or toasted bread. I slice the bread, brush or spray it with olive oil, and then grill or broil until toasted. Guests serve themselves slices of the herb cheese on the toasted bread.
makes one herby loaf of goat cheese
1 8-ounce log of chevre
1/4 cup minced fresh parsley
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1 tablespoon minced fresh rosemary
1 tablespoon minced lemon zest
1/4 teaspoon freshly ground black pepper
Mince herbs and zest. Mix thoroughly with black pepper. Roll chevre in herb mixture. Serve with toasted bread.
Here is a printer friendly version of the recipe: Fresh Herb Chevre
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