Fias Co Farm:
Cheese Recipes

This 27 year old website is going through a complete overhaul to bring it up to current standards for use with mobile devices. All of the information will be preserved. Please be patience as I am only one person and this is taking ever-so-much longer than I originally thought it would.

This FREE website is created, maintained and paid for by a ONE PERSON and is provided to you free with no advertsing or data collecting.
***Donate here with Credit Card***
***Donate here with PayPal***
Honestly, I just can't keep this up without more donations. -Molly

Chevre Recipes:
Plain, Bagged, Molded & Moldy

I have found that when I say "goat cheese" to people, they think only of Chevre. Chevre, means "goat cheese" in French. It is a soft, molded, fresh cheese, but by no means the only cheese you can make with goat milk. It is quite simple to make and doesn't take a lot of special utensils. It also doesn't take a lot of milk or time to make. There are many variations of this delicious cheese but let's first just concentrate on one of the simplest.

You can make this cheese as "bag cheese" or molded. If you wish to mold it, you will need molds (as in containers with holes in them, not like in moldy bread) to make this cheese. You can buy molds from a cheesemaking catalog, or you can make your own. I'm always trying to save money, so I made my own. When making your own cheese molds, you must keep in mind that they should be made out of non-corrosive, food grade materials.

This is one way you can make your own molds. Buy a set (5) of medium to large plastic tumblers. Use a butane torch to heat a small nail until it is red hot, be very careful doing this (definitely not a project for the kids). Use the hot nail to punch out drainage holes in the tumbler approximately every inch or so.

Once you have your molds, you are ready to make your very own Chevre.


Chevre/ Fromage Blanc


  • 1/2 gallon of fresh goat (or cow milk) (I use raw, unpasteurized milk)
  • 1/8 tsp. mesophilic DVI Culture "MM"* or 1 oz. mesophilic culture (from a mother culture)
  • liquid rennet


*The DVI cultures I use are EZAL cultures from France purchased from Get Culture Inc..

Special supplies:

  • 5 Chevre molds
  • Fine cheese cloth (butter muslin)


Remember to sterilize all your equipment before you begin.

In a stainless steel pot, warm the milk to 72°. Actually, when I make this cheese, I just pour the milk I just strained from the morning's milking into the pot and don't worry about the temp. I find this works fine for me.

Add the culture and stir well. Now you need to add 1/5 of a drop of rennet. I know you're saying to yourself, how the heck do I do that. Well it's easy. Measure out 5 Tablespoons of water into a small cup. Add to the water 1 drop of liquid rennet and stir well. Now measure out 1 Tablespoon of the rennet dilution (this one Tablespoon contains 1/5 of a drop of rennet) and add it to the milk. Stir well.

Cover the milk and place the pot somewhere that it can sit undisturbed and will stay about 72° for about 18 hours (sometimes I let it go 24 hours). What I do is place the pot in the cold oven until the next day. Try to remember that the milk is in the oven and don't plan on doing any baking that day.

When the milk has coagulated (it will look like thick yogurt) you are ready to drain the curds or mold the cheese.

To make Fromage Blanc or "bag cheese":
Pour the curds into a cheesecloth lined colander. Tie up the ends and hang the bag and let drain 6-8 hours. When it is thickened, salt to taste and enjoy. I sometimes will bend the heck out of this soft cheese in my food processor and make "sour cream". yummmm. Unblended, this cheese substitutes nicely for cream cheese.


To make Chevre or molded cheeses:
Pour off any whey that has separated from the curd. Place your molds on a rack over a large baking pan. A lot of whey will drain from your cheese, and you will need a large pan to catch it. Carefully ladle the curds into the molds.

If you want to make your cheese fancy at this point, you can add seasoning to the curds as you ladle them into the molds. You could put in a couple scoops of curd in the mold and then sprinkle on some herbs, freshly ground pepper or garlic. Then ladle in the rest of the curds. You don't need to worry about salting anything at this point.

Let the curds drain for two days. I do this at room temperature. You could drain the cheese in the fridge if you have room (I never do). I cover the molds to keep out any unwanted "nasties."

After the cheese has drained you can carefully unmold them into your hand. Sprinkle all the sides of the cheese with a little Kosher salt and wrap them in plastic wrap. The cheese will keep for about 2 weeks in the fridge.

The best way to enjoy your homemade Chevre is on crackers. It can also be used in any recipe calling for "goat cheese" and can be substituted for cream cheese.


Saint Maurie

Once you have making Chevre down, why not try something really fun. getting moldy. Once you try this moldy Chevre, you may never go back to plain again. The mold we'll use is the same kind of white mold that is used in Brie and Camembert. It causes the cheese to develop a wonderful flavor and creaminess. I will tell you where you can get this mold at the end of this column.

Follow the recipe above for Chevre, when you add the culture, also add 1/8 tsp. of white mold powder (Penicillium Candidum). When you unmold the cheeses, they may already have started to develop their fuzz. You should let them age to develop a good covering of mold.

For this aging, you'll need some sort of draining mat. I use two different kinds of draining mats, depending on the cheese. When I need a smaller weave in the mat, I like to use a plastic craft "canvas". You can get these in the craft department of "Big Box" stores. It is very easily cut and is cheap, about 30 cents per sheet. When I want a larger hole in my drying rack, I like to use "egg crate". This comes in a large sheet (2'X4') intended for use in suspended ceilings. It's the stuff they put over where the fluorescent lighting fixture goes. You can get this at your home improvement store. It can be cut to size with wire nippers. I use these two "mats" separately and in combination to dry and age all my cheeses.

To age your Chevre, place them on a drying mat cut smaller than a large gallon size ziplock freezer bag. Slip the mat with the cheeses into a gallon ziplock bag, blow up the bag and seal it. Now you have a little aging "cave". I let my cheeses age on the counter for a few more days and then move them into my cheese aging fridge. Here they continue to fuzz up for a few weeks. You can eat your little fuzzies at any time, but try to let them age a couple weeks if you can wait that long.

I buy my cultures, lipase and molds from Get Culture Inc. The mold I use for my Chevre is called "Neige" but they carry 8 different kinds of white mold.

Fias Co Farm Web Site: Designed, written and maintained by Molly Nolte

Copyright (c) 1997-2024 Fias Co Farm. All rights reserved.

All graphics, photos and text on these pages were created by, and are the sole property of, Molly Nolte.

Individuals are granted the right to download a single copy of this page for archival purposes on electronic media and/or conversion into a single printed copy for personal use.

All other use or reproduction of this material, such as in publications or use on other web sites is strictly prohibited. It may not otherwise be reprinted or recopied, in whole or in part, in any form or medium, without expressed written permission.

This site may be used as a reference (but not copied and/or plagiarized) if proper credit is provided and a web link is given.


The information on this web site is provided as an examples of how we do things here at Fias Co Farm. It is supplied for general reference and educational purposes only. This information does not represent the management practices or thinking of other goat breeders and/or the veterinary community. We are not veterinarians or doctors, and the information on this site is not intended to replace professional veterinary and/or medical advice. You should not use this information to diagnose or treat any health problems or illnesses without consulting your vet and/or doctor. We present the information and products on this site without guarantees, and we disclaim all liability in connection with the use of this information and/or products. The extra-label use of any medicine in a food producing animal is illegal without a prescription from a veterinarian.

The statements presented on this site regarding the use of herbs, herbal supplements and formulas have not been evaluated by the Food and Drug Administration. The use of herbs for the prevention or cure of disease has not been approved by the FDA or USDA. We therefore make no claims to this effect. We do not claim to diagnose or cure any disease. The products referred to and/or offered on this web site are not intended to diagnose, treat, cure or prevent any disease. The information provided here is for educational purposes only. This does not constitute medical or professional advice. The information provided about herbs and the products on this site is not intended to promote any direct or implied health claims. Any person making the decision to act upon this information is responsible for investigating and understanding the effects of their own actions.