Chèvre des Collines (Pasteurized Goat's Milk Cheese)

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$25.95 - $51.95

Why We Love It

We have a short list of what we call "secret monger favorites" because they are unique and obscure cheeses that maybe don't get as much attention, but they always end up on our cheesemonger's own cheese plates. Most cheeses found in the Pyrenees are made from sheep's milk, but the Chèvre Des Collines is made with 100% goat's milk cheese. Not only is it uncommon to see a pure goat's milk cheese in this region, it is even less common to find one as a larger format cheese (each wheel is approximately 7-8 pounds). When you taste this cheese, you understand instantly why it is a monger favorite - the "paste" of the cheese (the interior) looks like a firm cheese but when you enjoy it, it completely melts in your mouth. This smooth, buttery texture gives way to bright floral notes but with significantly less "tang" than you often find in goat's milk cheeses. The lightly earthy rind is the perfect balance to this luxurious cheese. Learn more

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Chèvre des Collines: a rich and smooth aged goat's milk cheese with flavors of herbs, sweet grass and fresh cream. It comes to us from the Ariege Pyrenées of Southern France, an area more famously known for sheep's milk cheeses.

Pair with some of the lovely stone fruit that is starting to roll in!

Country of Origin
France
Region
Occitanie
Type of Milk
Goat

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

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Description

Chèvre des Collines: a rich and smooth aged goat's milk cheese with flavors of herbs, sweet grass and fresh cream. It comes to us from the Ariege Pyrenées of Southern France, an area more famously known for sheep's milk cheeses.

Pair with some of the lovely stone fruit that is starting to roll in!

More Information

Country of Origin
France
Region
Occitanie
Type of Milk
Goat

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

No reviews yet.

Click the button below and be the first to review Chèvre des Collines (Pasteurized Goat's Milk Cheese)