Fromage Blanc and Chevre

Cheese Making photo for Fromage Blanc and Chevre

This soft cheese recipe produces two different cheeses based on the type of milk used. The traditional log shaped Chevre is produced by draining the curd using tall cylindrical molds named Saint Maure. This cheese may be consumed fresh or allowed to briefly ripen. It may also develop a bloomy surface mold by the addition of Penicillium Candidum to the milk. Homemade Chevre or Fromage Blanc cheese will range from semi-soft to firm in texture and has a mildly tart flavor which lends itself well to fruits, salads and desserts. Softer versions make a great spread for breads too.



Combine milk and diluted calcium chloride in your cheese pot. Heat the mixture to 86[dg]F over medium-low heat stirring occasionally to distribute the heat evenly.

Remove from the heat and stir in the Mesophilic starter.

Add the rennet solution and gently stir with an up and down motion for 1 minute.

Cover and let the milk ripen at room temperature for 12 hours or overnight.

There should now be some curd separation from the whey. The curd will be soft and custard-like in texture. Carefully tip pot into a sink to discard as much of the whey as possible without disturbing the curd.

Line a large colander with a double thickness of fine cheesecloth. Use a slotted spoon or small strainer to transfer the curd to the cheesecloth. Gather the corners of the cheesecloth together to form a draining bag. Hang the cheese over the bowl or sink to drain for at least 12 hours or overnight.

Discard the whey and place the cheese in the bowl. Sprinkle 1 teaspoon of flaked salt over the cheese and gently mix it in. Store your fresh cheese in an airtight container in the refrigerator for up to 2 weeks.

For more details on making these homemade cheeses, see The Complete Idiot’s Guide to Cheese Making by J.R. Leverentz.

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