Garlic and Chive Goat Chevre, 8oz

Our goat chevre should last about 2 months in the fridge after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc). It may last 7-10 days in the fridge once opened.

Yes, chevre can be frozen for up to 6 months for best quality.

Delicious with crackers, crumbled on salads or pasta, or melted on top of salmon. Use it to give unique flavors to omelettes and frittatas or any kind of eggs. Also super yummy as a spread for sandwiches. Think bacon, egg, and cheese... but with garlic and chive chevre on a sourdough baguette!

What breed are your goats?
Our milking goats are crosses between Alpine, Saanen, and Nubian goats.

What do the goats eat?
The goats have access to pasture year round. They're also fed a chemical-free, corn & soy free feed that contains a blend of barley, oats, peas, alfalfa, and minerals.

Is your goat milk A2/A2?
Yes! All goats naturally produce A2/A2 milk. This is because goats (and all mammals) did not undergo a genetic mutation like cows do.

Why choose A2/A2 cheese?
A2/A2 has to do with the type of beta-casein protein in dairy. A2/A2 milk contains 100% beta-casein protein, whereas most cows in the US produce a mix of A1 and A2 proteins. A2/A2 milk can be easier to digest and may help those with milk intolerance or allergies. Many people who cannot consume regular cheese can eat A2/A2 cheese!

Our chevre is made in small batches from whole, minimally pasteurized milk. It's heated to no more than 145F to maintain as much nutrition as possible. Here's how we do it:
1. The goats are milked using old fashioned pneumatic milkers. 
2. The milk is poured into the bulk tank to cool down quickly.
3. The milk is put is minimally pasteurized to 145F. This maintains as much nutrition as possible.
4. The cheesemaker lightly heats the milk in a stainless steel tank to around 100F. This creates the right temp for culturing.
5. Cheese culture is added, and the milk ferments for a few hours.
6. Rennet is added. This coagulates the proteins to make the curd.
7. The cheesemaker drains the whey. Celtic sea salt, garlic, and chives are added to the curds and the whey is squished out using a cheesecloth.
8. The finished chevre is packaged in containers.

As with all beef or veal rennets, the rennet contains trace amounts of sodium acetate, propylene glycol, and potassium sorbate. In 1 lb of finished cheese, there's about 0.00066 grams of rennet. Any additives would be miniscule.

As with all cheese cultures, the culture contains trace amounts of maltodextrin. About 1/2 tsp of culture is used to make about 1 lb of cheese. Maltodextrin amounts would be miniscule.

The cheese is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.