Fromage de Chèvre

Goats’ Cheese

Preparation info
    • Difficulty

      Easy

Appears in
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

It is now easier to obtain fresh goats’ milk, certainly in the West Country. So I occasionally follow the instructions of my cheese-making friends in France and produce a home-made picodon.

Ingredients

  • 1 litre( pt) fresh goats’ milk
  • 2 teaspoons (or follow the maker’s recommendation)

Method

Slowly bring the goats’ milk to just above blood heat (45°C, 120°F). Remove from the heat and stir in the rennet. Set aside at room temperature until curds have formed.

Pour into a ceramic or plastic cheese drainer and leave in a cold place for 24 hours or overnight to allow the whey, petit lait, to drain away and the curds to set.

For freshly drained goats’ cheese or