chevrette

Chevrette is a traditional French term for a small, soft fresh goat cheese made from the milk of goats. It is typically sold in soft, unripened forms such as small rounds or logs and is usually eaten within days to a couple of weeks after production. The name derives from chèvre (goat), reflecting both the milk source and the cheese’s intimate, rustic character.

Production of chevrette follows standard methods for fresh goat cheeses. Milk (often raw or pasteurized) is inoculated with a starter culture and coagulated with rennet or acid. The resulting curd is cut and gently drained, then transferred into molds, lightly pressed, and salted or brined. Aging is minimal, keeping the cheese soft and creamy. Variants may include rolling the cheese in herbs, cracked pepper, or ash to create additional flavors and appearances.

Characteristics of chevrette can vary by region and producer, but it is generally pale, white, and soft with a delicate rind. Flavor ranges from mild and milky to pleasantly tangy, with a distinctly goaty notes that are balanced by the creaminess. Its texture is smooth and creamy, making it easy to spread or crumble onto dishes. Common serving methods include spreading on bread or crackers, pairing with fruit or honey, or adding to salads and cheese platters. Chevrette is typically enjoyed fresh, often at room temperature.

See also: chèvre, goat cheese, fresh cheese.