What is Chèvre?

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Chèvre is French for "goat" and is also the common name for fresh goat cheese. This remarkable cheese with its rich, creamy texture and mild, salty taste is available in a myriad of flavors and package styles and has rapidly become one of America’s epicurean staples. It’s hard to beat the flavor and texture of fresh Chèvre. It’s not just delicious, it's downright decadent. Chèvre, which is made from the milk of a goat who was milked just a day or two earlier, has an extremely mild taste and smell with a texture so rich and creamy you feel like you’re indulging in something sinful! A spoonful of fresh chilled chèvre is like having a bite of the finest ice cream. Like all cheeses, chèvre is a living thing. It will keep in your refrigerator for two to three weeks. To store your chèvre properly, you need to protect it from air with the original wrappings, plastic wrap, or wax paper. If it is exposed to air while being stored, it will grow mold. If the cheese develops small specks of mold, don’t be alarmed, just trim the mold away and enjoy the cheese.

To serve your chèvre, remove it from the refrigerator one hour before serving and enjoy it at room temperature. Discard any cheese that develops an off-odor, strange colors, or more than a touch of mold. Like other cheeses, chèvre ripens as it ages, so a chèvre that sits around a week or two will develop a stronger flavor, becoming drier, sharper and slightly acidic.
All Natural, Handcrafted Goat Cheeses Made In Hiram, Ohio

Our Chèvre

Our rich, smooth chèvre received Best of Show, Reserved Best of Show, two first place and one second place at the American Dairy Goat Association National Cheese Competition in October 2009 in Ft. Collins, CO. Mackenzie Creamery’s handmade artisan goat cheeses are produced from goat milk purchased from a local dairy located just three miles down the road. The milk is all natural and contains no synthetic hormones, antibiotics or chemical compounds. It is gently transported from dairy to creamery, which is one of the factors that contribute to its rich, smooth qualities. Our goal is to provide fresh and aged goat milk cheeses using the time-honored European practices and techniques.

Our Gourmet Flavors:

Apricot Ginger
Black Truffle
Blueberry Lemon
Cognac Fig
Cranberry Orange
Garlic Chive
Herbs de Provence
Pumpkin (seasonal - Fall)
Sweet Fire
(chèvre with a blackberry and habanera syrup)
Toasted Coconut Lemon
Wasabi Sesame

Dulce de Leche

Try one of our delicious Goat Cheese recipes...

Frisee Salad with Goat Cheese and Balsamic Syrup
This light salad will remind diners of a casual lunch at a French country inn. Virtually any fresh...

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Blue Chèvre

Chèvre Noir

Nutritional Facts about Goat Cheese
Here at Mackenzie Creamery, we often hear that people are concerned about eating cheese because they are watching their cholesterol intake or they are lactose intolerant. That's when we smile and start talking about our favorite subject, goat cheese!

The fats in goat cheese are smaller with short-chain fatty acids that produce a soft curd. The fats in cow’s milk are long-chain fatty acids and produce a harder curd that is more difficult to digest. Goat cheese fats more closely resemble human milk and are easier to digest. The small-size fat is broken down more easily and naturally by the body's digestive system. Goat milk is higher in calcium, vitamin A, iron, zinc, riboflavin, vitamin B-6 & B-12, vitamin D and phosphorus. An additional benefit to goat cheese is that it does not contain bovine growth hormones.

Nutritional Facts about Goat Cheese

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Compared to cow’s milk cream cheese . . .
Goat cheese has about 1/3 less calories per ounce.
Goat cheese has about 1/3 the fat.
Goat cheese has about 1/2 the cholesterol.
Goat cheese has about twice as much protein.
Goat cheese is safe for many people who are lactose
intolerant or have other cow’s milk related allergies.
Fresh Goat Milk Cheese (Chèvre)
Cow Milk Cream Cheese
5 g
Saturated Fat
4 g
15 mg
105 mg
5 g
Vitamin A
6 %
4 %
10 g
Saturated Fat
6 g
30 mg
85 mg
2 g
Vitamin A
8 %
2 %
Comparing one ounce of fresh goat’s cheese to cow’s milk cream cheese. . . .

So, if you have been depriving yourself of cheese because you’re following a low cholesterol diet or suffer from cheese allergies, goat's cheese may be your answer!

** Consult with you physician first if you are under the supervision of a doctor **
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The Cheezer Freezer - Freeze your Cheese

If you don’t plan to devour all the yummy artisan goat cheese you have purchased or if you bought so much that you can’t possibly eat it all within the next couple of weeks, there is help! You can freeze your fresh goat cheese! If you freeze your chèvre, freeze only fresh chèvre, cheese that you have purchased within the week. Do not freeze aged cheese.

Chèvre in Tubs: The plastic deli cups that we use to package our soft chèvre spreads are perfect for stacking in the freezer. For additional protection, you may wish to wrap each deli cup individually in plastic wrap before freezing.

Chèvre Logs and Rounds: The chèvre logs and rounds should be tightly wrapped in plastic wrap. You can then put the individually wrapped pieces into a freezer zip lock storage bag and toss it in the freezer. As you need more cheese, just take out as many pieces as you need and return the rest to the freezer.

Thawing Your Cheese: For best results, thaw the cheese in your refrigerator for 24 - 48 hours before serving. After thawing, the flavor of the cheese will be unchanged. If you forgot to take the cheese out of the freezer and are pressed for time, you can thaw the cheese in the microwave, but this method may affect the smooth, creamy texture of the cheese. Always serve your cheese at room temperature for full flavor!

Storing Fresh Cheese: Fresh chèvre will keep for two to three weeks in your refrigerator, if properly stored. Cheese naturally dries as it ages and the smaller the tub, round or log of cheese, the faster it will dry. Residential kitchen refrigerators are colder and dryer than an ideal cheese aging room, so the cheese will dry faster in that environment. The cello paper that we use to wrap our chèvre logs and rounds slows down the evaporation process, thus helping to keep the cheese smooth and creamy a bit longer. If the cheese develops small specks of mold, don’t be alarmed, just to trim the mold away and enjoy the cheese.

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