 The French call fresh goat cheese "Chevre." We call ours Capri. It is relatively simple to make. In short, we add a culture and a (vegetable based) curdling agent to fresh goat milk and allow the curd (solids) to separate from the whey (liquid), and then add salt to the curd. The whole process takes just four days. It is delightfully smoooth and distinctively tangy. Whether called Chevre or Capri, it is farm fresh and delicious.
Once made, we then press the cheese into logs and either wrap them "as is," or roll the logs in herbs, pepper, or chives. Alternatively, we blend the cheese with our herb-garlic mix, or even chocolate before the logging process. Our Hickory Smoked Capri is a fat little fresh log that we've smoked in our own cold smoker for 14 hours.
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