chevre, it’s a little bit goaty

I’m having a bit of a goaty moment. Not the whiskers on my chin kind, but goat cheese. Otherwise known as Chevre. I had tasted a few really great goat cheeses while I was in Tasmania and I wanted to continue the love when I got home. However, I didn’t want just any old goat cheese. I wanted to see if I could find a great local one. A quick search, and hey presto…I found Willowbrae.

Willowbrae is a family run goat farm, based at the foothills of the Hawkesbury Valley. They produce a number of products; from an unsalted 8 hour cream, the very popular fresh curd, marinated fetta, and mould ripened cheeses. Β Talking with David (at Fox Studio Farmers’ Market) who runs the front and back end of the business, (as he described) he milks the goats twice a day, while his wife and daughter do the cheesemaking.

The more I try of goat cheeses, the more I like. The very popular fresh curd is subtle, creamy, and really soft on the palate. I find this kind of cheese is really versatile to play around with. Whether it’s teamed up with a savoury style dish or something sweeter.

So what does Chevre mean? It translates as goat in French, and is a generic term used for any goat cheeses. Musing on this I wondered if Italians called Chevre…well Chevre. Apparently not. Caprino is their term for goat cheese. Again derived from the word capra, meaning goat. I kind of liked the sounds of caprino. (But then as many people before me have said…everything sounds better in Italian.)

Back to the Chevre. Where to buy some of Willowbrae’s delicious cheese? See here for market days and times.

And what to do with it once you have the tasty little goat milk goodness in hand?

First up, I quickly made up some sourdough flat breads. Some of my dad’s garden cherry tomatoes, (the sweetest I’ve tasted in years.) Some of the creamy chevre, and a drizzle of The Little General’s olive oil.

Simple, I know where it all came from and damn tasty.

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31 thoughts on “chevre, it’s a little bit goaty

  1. I have been loving up marinated goats milk fetta this week, as I am having a cow-dairy free stint. I must get to the local markets to get some Capra cheese soon too… it’s so good!

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  2. Goats cheese is my fave by far, Binnorie Dairy here in the Hunter do some lovely ones. Our goal is to eventually have a little goatherd and make our own cheese, one day!!

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  3. That just looks delicious (especially while I am sitting here trying to work out what to have for dinner). I also love it on flat bread with some homemade pesto. Mmmmm.
    Sounds like you had a yummy weekend.

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    • Spanish I believe Joanna, swap the c for a z and then it’s Italian though πŸ˜‰
      You know what funnily enough no to the ewe’s cheese. It’s certainly there, but it’s not common. We’re all about the meat and fleece.

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  4. Nice pic Brydie, your really churning out lovely foodie porn these days girlfriend. Couldnt agree more on super nice goats cheese, I’m a big fan & its always the best when you can find someone local churning it out. Not sure if I’ve seen in down in Canberra, but I’ll keep an eye out for it. Sounds great.

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  5. I could go for a little goat cheese, myself!
    Chevre sounds just right- Caprino sounds frisky and fun!
    Either way- your pictures are making me very envious!
    Beautiful post!

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  6. Thanks for the nice comments. We do try hard to produce good local and fresh cheese. If your keen you should try one of our home cheese making coarses its a lot of fun.

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  7. I am one of the very few people I know who can’t stand goat cheese, not even the mild ones. I hate it. I can eat sheep’s cheese or cow’s but not goat. It looks good, but I just can’t go there.

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  8. Yum…that looks delish. That sourdough flat bread is impressive too. My 10 year old loves goat cheese and I have to move him along quickly past the cheese section for fear of what his addiction will cost!

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  9. Pingback: Goat’s Milk Ricotta

  10. Pingback: Bonjour, my little brioche « Cityhippyfarmgirl

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