---
product_id: 1153157
title: "Chevre C20G - 5 Packets"
brand: "new england cheese making supply company"
price: "€ 49.26"
currency: EUR
in_stock: true
reviews_count: 8
category: "New England Cheese Making Supply Company"
url: https://www.desertcart.sk/products/1153157-chevre-c20g-5-packets
store_origin: SK
region: Slovakia
---

# Natural ingredients 5 packets Freezer-friendly Chevre C20G - 5 Packets

**Brand:** new england cheese making supply company
**Price:** € 49.26
**Availability:** ✅ In Stock

## Summary

> 🧀 Cheese the Day with Chevre!

## Quick Answers

- **What is this?** Chevre C20G - 5 Packets by new england cheese making supply company
- **How much does it cost?** € 49.26 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sk](https://www.desertcart.sk/products/1153157-chevre-c20g-5-packets)

## Best For

- new england cheese making supply company enthusiasts

## Why This Product

- Trusted new england cheese making supply company brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Stock Up & Save:** Never run out of your favorite cheese!
- • **Sustainable Choice:** Eco-friendly and responsibly sourced!
- • **Versatile Ingredient:** Ideal for salads, spreads, and more!
- • **Convenient Portion Control:** Perfectly packaged for easy use!
- • **Unlock Culinary Creativity:** Elevate your dishes with gourmet flavors!

## Overview

The Chevre C20G comes in a convenient 5-pack, designed for easy storage in your freezer. Made from natural ingredients, this versatile cheese is perfect for enhancing a variety of dishes while promoting sustainable choices.

## Description

desertcart.com: Chevre C20G - 5 Packets : Grocery & Gourmet Food

Review: Great product! - This product works great, made making fresh goat cheese so easy!
Review: GOAT CHEESE! Family tested, husband/boyfriend proofed, foodie approved! - This is the easiest way to make wonderful goat cheese! We have 3 dwarf Nigerian does milking right now, and one mix breed full size dairy doe also in milk which give us about one and a half gallons of milk to use every day! I usually make cheese using one of the bulk cultures and add renet as needed, but I love these packs because it's all in one and super easy! On the rare weekends I get away, my husband milks for me, and without some outlet for the milk he runs out of refrigerator space super fast! Here is the total detailed list of what needs to be done to make amazing goat milk cheese (Chevre): 1. Pour at least one gallon of milk into a large soup or stock pot. 2. Slowly heat the milk to 86F stirring it often 3. Sprinkle a packet or more if needed of the culture onto the surface of the milk and leave it for three or four minutes - If your milk is raw you can use one packet for each 1.5 gallons of milk - I've used one packet for two gallons without a problem) 4. Let the culture sit in the milk for 2 or 3 minutes to dissolve then stir the milk with an up and down motion to blend the now dissolved culture into the milk. 5. Cover the pot with a lid and leave the pot to set over night or for about 12 hours. (no heat is needed but the space should be at least 70 and 72F is ideal for the culture to happily go to work. 6. The next morning (or 12 hours later) spread a flour cloth (any cotton towel that's bigger than your bowl- pillowcases work great!) over a large sized mixing bowl, pat down the center then ladle the now curdled milk (it will be a solid chunk at first) into the lined bowl until it is mostly full. 7. Pull the corners of the cloth up and knot opposite ends over the middle, then hang the cloth bag from a cabinet handle to continue to drain into the bowl. REPEAT WITH ALL THE CONTENTS OF THE MILK POT 8. When the cheese is no longer dripping, untie the bag and rearrange the cheese (break it apart and turn it end over end) to allow a few more hours of draining. 9. Remove the goat cheese from the bag and toss with some non-ionized salt such as sea salt to taste*. 10. Package into jars or bags and freeze what ever you won't use in the next week. My husband can do this all by himself now :) He doesn't bother to rearrange the cheese inside the bag so it's uneven but after it's mixed with a little salt it pretty much evens out on it's own. His only challenge is that he thinks there's a "right way" to tie up the bag for draining, and he gets frustrated at that step. *You want to add some salt as this is the preservative and it stops the culture. If you add no salt it won't keep and it just doesn't taste as good!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Customer Reviews | 4.6 out of 5 stars 447 Reviews |

## Images

![Chevre C20G - 5 Packets - Image 1](https://m.media-amazon.com/images/I/41+yewUhyML.jpg)
![Chevre C20G - 5 Packets - Image 2](https://m.media-amazon.com/images/I/41wn7Ex1x-L.jpg)
![Chevre C20G - 5 Packets - Image 3](https://m.media-amazon.com/images/I/71rAlzy6JoL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great product!
*by R***. on May 9, 2025*

This product works great, made making fresh goat cheese so easy!

### ⭐⭐⭐⭐⭐ GOAT CHEESE! Family tested, husband/boyfriend proofed, foodie approved!
*by H***E on September 17, 2013*

This is the easiest way to make wonderful goat cheese! We have 3 dwarf Nigerian does milking right now, and one mix breed full size dairy doe also in milk which give us about one and a half gallons of milk to use every day! I usually make cheese using one of the bulk cultures and add renet as needed, but I love these packs because it's all in one and super easy! On the rare weekends I get away, my husband milks for me, and without some outlet for the milk he runs out of refrigerator space super fast! Here is the total detailed list of what needs to be done to make amazing goat milk cheese (Chevre): 1. Pour at least one gallon of milk into a large soup or stock pot. 2. Slowly heat the milk to 86F stirring it often 3. Sprinkle a packet or more if needed of the culture onto the surface of the milk and leave it for three or four minutes - If your milk is raw you can use one packet for each 1.5 gallons of milk - I've used one packet for two gallons without a problem) 4. Let the culture sit in the milk for 2 or 3 minutes to dissolve then stir the milk with an up and down motion to blend the now dissolved culture into the milk. 5. Cover the pot with a lid and leave the pot to set over night or for about 12 hours. (no heat is needed but the space should be at least 70 and 72F is ideal for the culture to happily go to work. 6. The next morning (or 12 hours later) spread a flour cloth (any cotton towel that's bigger than your bowl- pillowcases work great!) over a large sized mixing bowl, pat down the center then ladle the now curdled milk (it will be a solid chunk at first) into the lined bowl until it is mostly full. 7. Pull the corners of the cloth up and knot opposite ends over the middle, then hang the cloth bag from a cabinet handle to continue to drain into the bowl. REPEAT WITH ALL THE CONTENTS OF THE MILK POT 8. When the cheese is no longer dripping, untie the bag and rearrange the cheese (break it apart and turn it end over end) to allow a few more hours of draining. 9. Remove the goat cheese from the bag and toss with some non-ionized salt such as sea salt to taste*. 10. Package into jars or bags and freeze what ever you won't use in the next week. My husband can do this all by himself now :) He doesn't bother to rearrange the cheese inside the bag so it's uneven but after it's mixed with a little salt it pretty much evens out on it's own. His only challenge is that he thinks there's a "right way" to tie up the bag for draining, and he gets frustrated at that step. *You want to add some salt as this is the preservative and it stops the culture. If you add no salt it won't keep and it just doesn't taste as good!

### ⭐⭐⭐⭐⭐ Makes great fresh Chevre
*by A***S on June 29, 2014*

After some trials over the years of trying to make chevre with anything other than this (lemon juice, buttermilk, rennet), I tried a batch with 2 quarts of fresh, raw goat's milk and one packet of C20G. Twelve hrs later, I had a beautiful creamy form of cheese in my pot to drain and then devour. This batch yielded about 9.5 oz of very creamy and delicious chevre. It doesn't say the package weight but some research described a packet as containing 1/2 teaspoon to use for one gallon of milk. I may try using 1/8 teaspoon next time for 2 quarts and see how that goes. For my cost of the milk purchase and the starter, a pound of fresh homemade chevre would be about $6.25. Overall, I'm happy with purchase and success of my tasty cheese making project.

## Frequently Bought Together

- Chevre C20G - 5 Packets
- Liquid Rennet - Animal Rennet for Cheese Making (2 oz.)
- Mesophilic Direct Set Cheese Culture, 5-Pack

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*Product available on Desertcart Slovakia*
*Store origin: SK*
*Last updated: 2026-02-04*