The Woodside Chevre is made from fresh local goat milk sourced from Towerview and Oskjberg goat dairies. The milk we use to make the curd is our freshest and best, and is minimally handled. Pasteurisation is achieved using batch pasteurisation which is very gentle to the milk.
Medals & Awards
|Gold Medal||2006 CheeseFest|
|Silver Medal||2008 Cheese & Dairy Produce Results - 87 Cheese, fresh, unripened|
|Silver Medal||2008 Sydney Royal Cheese & Dairy Produce Competition|
|Silver Medal||2009 World Cheese Awards, Canary Islands|
|Silver Medal||2009 DIAA NSW Dairy Show|
|Gold Medal||2010 Royal Queensland Food & Wine Show|
|Gold Medal||2011 Brisbane Cheese Awards|
The Woodside Chevre is made from fresh local goat milk sourced from Towerview and Oskjberg goat dairies. Made several times a week this product is always fresh, just the way we like it. Pasteurisation is achieved using the batch method which is very gentle to the milk.
The milk is set using a traditional long set method which is overnight. The following day the curd is ladled into cheesecloth bags. We allow the curd to drain for several hours this process is very gentle as the curd has a delicate structure. This product is pure with only a small amount of salt being added. Once salted a further draining process occurs for a period of ten days in a controlled environment.
Our Chevre has a mild, flavour with almost a lemony tang; this comes from the acid in the cheese.
This product is particularly favoured by chefs around Australia, it is perfect on its own and makes an ideal partner to both sweet and savoury dishes. Chevre can be used in tarts, both sweet and savoury, terrines and wherever a crumbling Goats cheese is called for.
The Chevre is wrapped in tissue and cryovaced giving an excellent shelf life of 6 months.
The Woodside Goat Milk Chevre is available in 1K logs and 150g retail packs.
Quick easy recipe:
Cut Turkish bread into thick slices place in moderate oven until a little crisp – remove – rub with fresh garlic clove and top with a little good olive oil. Spread room temperature chevre over bread and top with your favourite roasted veggies, a little more olive oil and some cracked pepper – for a wonderful snack with friends.
|Origin||South Australia, Australia|
|Milk Source||Goat - local farms|
|Average Fat Content||45%|
|Form||150g retail, 1kg food service|