Our little guy Chèvre (French for goat, pronounced ‘shev’) is only days, sometimes weeks, old: the perfect encapsulation of the fresh local goat’s milk he’s made from. We drain him longer than fresh curd for a denser texture and creamier mouthfeel. And when it’s time to press him we do something kinda crazy. We call it the salt train. The Chèvre is balled up and covered in plastic. Then we form a cheesemaking conga line and pass along 20kg bags of salt to be piled on top to squeeze him tight. It’s a lot of fun. Less fun for the person who has to take the bags off again, all by themselves. But definitely worth it, don’t you think? Because he’s very delicious sprinkled on pizza, crumbled through a salad or paired with a crisp white wine.
Goat’s milk, non-animal rennet, cultures and salt.
This product contains materials derived from goat’s milk.
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