Although it's often difficult to meet the increased demand for milk at a time of the year when your does' production is likely at its lowest, if you are lucky, you still have a few does producing enough milk to make some holiday cheeses. After making the rounds at various functions the last few weeks that either asked that a dish be brought or a hostess gift is needed, we found that a pressed, herbed chevre often fills the bill. A pressed chevre only takes a couple of more hours to make with minimal effort and provides an attractive and easier to serve portion than the typical "log" style chevres typically seen. In addition, the chevre can be coated in whatever combination of herbs that will provide the most tasty or attractive accompaniment to the other dishes.
Of course, you can still make the log style chevre. Use the same recipe if you desire a different appearance or style. The pressed chevre seemed to be greeted by guests, hosts and hostesses alike with delight as it was not only delicious, but easy to serve. Read more about how to make this style of chevre on our chevre page. Either way, log or pressed, if this is the last of your cheese for the season, enjoy and have a great holiday season.
Of course, you can still make the log style chevre. Use the same recipe if you desire a different appearance or style. The pressed chevre seemed to be greeted by guests, hosts and hostesses alike with delight as it was not only delicious, but easy to serve. Read more about how to make this style of chevre on our chevre page. Either way, log or pressed, if this is the last of your cheese for the season, enjoy and have a great holiday season.
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