Fromage de chèvre frais or petit chèvre frais, otherwise known as fresh goat cheese should be at least 48 hours old and at most a few days old. That means from the moment of milking. Fresh goat cheese requires a slow fermentation process; meaning the milk sits at a warm temperature and acidifies over a period of 24 hours. After this, the curd is scooped by hand into molds and left to rest and drain (whey) for another 24 hours. The cheese is then popped out of its mold and immediately sold. It should be bright white, wet, very fragile and taste excitingly sour, like yogurt.
Here are two, simple recipe ideas for fresh goat cheese: a savory appetizer or dip and a quick dessert.
Petit Chèvre Frais, Salé
- Sliced, toasted baguette, crackers or raw vegetables (called crudité)
- 1 or 2 fresh goat cheese rounds
- Fresh herbs of choice like oregano, thyme, chives, parsley, basil and/or rosemary
- 1 clove garlic, minced
- Salt, to taste
- Olive oil
- All you have to do here is beat the cheese with the fresh herbs, garlic and salt, and then add olive oil until you reach your desired consistency. Serve as a dip.
Other ideas for flavoring fresh goat cheese dip: pesto, tapenade or chives.
Petit Chèvre Frais, Sucrée
- 1 small round of fresh goat cheese per person
- Jam or preserves
- Place the cheese round in a nice serving dish and top with a dollop of jam or preserves. Serve as dessert. I would go for sweet topping options like strawberry or apricot jam. Honey is delicious with toasted nuts. If you can find crème de marrón, chestnut preserves, you’ll melt with pleasure. Homemade crème de marrón and fresh goat cheese is the best dessert I’ve had so far in France!