Preserving Chevre


Chèvre (pronounced shĕv·rǝ) is French for goat and refers to any cheese made from goats milk.  Fresh (not aged) chèvre is usually just referred to as chèvre.

Yesterday I was thrilled to find out that a gallon of goat’s milk makes 1 1/2lb of cheese!  Well,  that thrill quickly changed to panic when I realised that it only keeps for about a week!

So I set about looking for ways to preserve the cheese in any way or form, and after hours of searching, I came across this site that shows how to stretch that week to a month!!

Today I decided to try the Chèvre Marinated with Pine Nuts, Thyme and Orange.  I intend to try the cherry and walnut one too and a combination of sun dried tomatoes with chili and garlic might be nice! I think that would take care of my batch of cheese for the coming weeks!

Of course you don’t have to make your own Chèvre to make this recipe…store bought will do just as nicely.

Chèvre Marinated with Pine Nuts, Thyme and Orange
Makes 8 ounces

  • Extra-virgin olive oil
  • 4 ounces chèvre, sliced or rolled into balls
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon thinly sliced orange zest
  • 4 sprigs fresh thyme

Pour a touch of olive oil into the jar. Layer the chèvre with pine nuts and orange zest. Tuck in the thyme sprigs along the sides and add enough olive oil to cover.

I can’t wait to try it after it’s been marinading a while!


Cover in Olive Oil and Refrigerate
Cover in Olive Oil and Refrigerate


6 thoughts on “Preserving Chevre”

  1. Oh wow, look at that, how beautiful the cheese came out, you are such a cheese expert now and I cannot even keep up with all your lovely cheese. Soon you can open up your Fromage store!!! All your cheese and bread and pastry, it will be awesome. =) I love the look of the marinate and the pine nuts and orange and thyme is a great combo. Cannot wait til you tell us how they taste.

    1. Ha ha…that’s what Ivy said too…there’s a or was a cheese place downtown LG…nice dream:)

      Thanks girls for all your lovely comments…

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