Goat milk from Towerview and Oskjberg dairies is used for making the Chevre (meaning Goat in French). After pasteurization, the milk is allowed to set using the traditional method. Very next day the curd is drained for several hours. Very small amount of salt is added to the curd, and then the mixture is allowed to drain for about 10 days in a controlled environment. This mild cheese is perfect for a cheese board. Experience the taste of the fresh creamy cheese with a lemony finish, with no strong goaty aftertaste. Toss with both sweet and savoury dishes. The cheese has won many awards including:- Gold medal at the 2006 CheeseFest- Silver medal at the 2008 Sydney Royal Cheese & Dairy Produce Competition- Gold medal at the 2010 Royal Queensland Food & Wine Show- Gold medal at the 2011 Brisbane Cheese Awards

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