Season Fresh Chevre With Herbs, Spices and Anything Else You Enjoy

Chevre is one of those fantastic cheeses that plays on both sides: sweet and salty. This flexibility explains why it is so easy to find at the grocery store. Often you will find pieces of goat cheese with some flavor because chevre is very susceptible to this kind of stuff. However, the offerings can be a little limited, although pepper and honey are always present.

Yes, it went. Chevre is the perfect medium for all sorts of sweet and savory additions, allowing you to turn a clean cheese sheet into a real eye-catcher. Come anywhere with your beautifully wrapped chevra log and you’re sure to be invited back. You can make them with homemade chevre or buy a simple chevre from the store and skip the cheese making step.

Honey and Sea Salt Chevre

Ingredients:

• 1 ¼ cups chevre, freshly made or store bought, at room temperature
• 2 tablespoons honey
• 1 ½ teaspoons sea salt
• 1 square of wax paper 10 inches long (regardless of the width it comes out of the roll)
• 1 foot of twine

In a bowl, mix cheese, honey and salt. Try and adjust accordingly; you want the honey and salt to balance each other out and bring out the sharpness of the chevre.

Lay out the wax paper on a clean surface and place the cheese on the end closest to you, in the middle third. There should be enough space on the left and right sides. Wrap the cheese with paper, trying to remove air from the cheese log. Now keep twisting until you reach the end of the paper and take the roll to twist one end until it is snug against the cheese. Then make the other end by twisting it in the same way. The cheese forms a log in the middle and you can roll it out a little to even out if one side is thicker. Tie the ends with twine and cut off excess paper. Use a piece of tape or sticker to secure the paper and label the cheese, then place it back in the refrigerator.

All Bagel Chevre

People love this seasoning mix—all of Trader Joe’s seasoning mixes, in fact—but you’re not limited to their offerings. If you have a favorite blend, whether it’s herbes de provence or dry blend, you can use that.

Ingredients:

• 1 ¼ cups chevre, homemade or store bought, room temperature
• 4 tablespoons mixed herbs
• 1 square of wax paper 10 inches long (regardless of the width it comes out of the roll)
• 1 foot of twine

In a bowl, combine cheese and 1 tablespoon seasoning mixture. Even if it seems to you that the mixture could be used more, do not give in to this desire. We want it to be nice and soft because we are going to add more blend to it.

Lay out the wax paper on a clean surface and place the cheese on the end closest to you, in the middle third. Now, with clean, slightly damp hands, take the log and roll it in your hands to make it more even. Put it back on paper.

Lay out the rest of the herb mixture on the paper, then roll the chevre in it, covering all sides, including the ends. Now wrap it in paper, finishing as described in the Honey and Salt recipe above.

Olives, red peppers and citrus chevre

There are many flavors packed in and on this log.

Ingredients:

• 1 ¼ cups chevre, homemade or store bought, room temperature
• 1 tablespoon of your favorite pitted pickled olives, coarsely chopped
• 1 teaspoon red pepper flakes
• 1 teaspoon citrus zest
• 1 square of wax paper 10 inches long (regardless of the width it comes out of the roll)
• 1 foot of twine

Mix all ingredients in a bowl. The cheese should have a beautiful color due to red peppers and citrus fruits, and be speckled with olives. Taste the cheese and adjust accordingly. Follow the instructions above to wrap the cheese in wax paper. Enjoy crispy bread and be happy.