Chèvre Cheese Making Recipe

This is a generic recipe for making Chèvre. Chèvre is the French word for goat and Chèvre cheese is a simple goat’s milk cheese. Chèvre is primarily (as it uses a small amount of renet) a lactic acid coagulated cheese fresh cheese.


  • Goat’s milk.
  • Mesophilic Starter Culture, homemade or manufactured such as Danisco’s Choozit MM100, amount as per manufacturers/package directions or your experience.
  • Optional: Diluted Calcium Chloride if using store bought pasteurized goat’s milk, amount as per manufacturers directions or your experience.
  • Rennet, small amount, significantly less than manufacturers/package directions which are usually for rennet coagulated cheeses.
  • Salt.


  1. If using raw milk then it is recommended to pasteurize milk first.
  2. Heat (or if just pasteurized cool milk) to 23-24°C / 74-76°F, measure pH. Note lower temperatures (ie down to 20°C / 68°F) will take longer and will result in more diacetyl/gas formation.
  3. Add mesophilic culture.
  4. When have 0.2 pH drop i) add optional CaCl2, ii) add rennet, and iii) cover and let ripen while maintaining 23-24°C / 74-76°F.
  5. When pH reaches 4.45-4.7 (4.6 is optimal, normally a yogurt consistency), ladle curds into draining molds on draining board at room temperature. Note, there is a narrow range of 0.2 pH to get optimal rheology (friability, drain speed, curd adhesion, and overall body).
  6. Drain cheese to desired consistency, normally overnight.
  7. Turn cheese in mold onto draining mat, when cheese(s) dropped, remove molds.
  8. Dry salt to taste.
  9. If still too moist allow drain at room temperature further.
  10. Place in high humidity cheese cave, after few days Chevre is ready to be eaten.


  1. Optional: Flavorings such as pepper, garlic, dill, or parsley