{"id":32043,"date":"2017-11-11T08:00:06","date_gmt":"2017-11-11T13:00:06","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32043"},"modified":"2017-11-07T17:01:41","modified_gmt":"2017-11-07T22:01:41","slug":"cheese-day-chevrapero","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-chevrapero\/","title":{"rendered":"Cheese Of The Day: Ch\u00e8vrap\u00e9ro"},"content":{"rendered":"

\"\"<\/a><\/p>\n

\n

Ch\u00e8vrap\u00e9ro<\/h2>\n

\"\"<\/a>|Sheh-vruh-aeh-pae-khow|<\/p>\n

 <\/p>\n

In the foothills of the Alps, cheesemaker Cathy Berthet of France\u2019s Ch\u00e8vrerie des Daines<\/a> has worked since 2001 to bring back the Ch\u00e8vre de Savoie, a rare breed of goat. Unlike the uniform look of French Alpine goats<\/a>, the rare Savoie goat has gorgeously varied color schemes, with splotches of white and beige or black and brown.<\/p>\n

Ch\u00e8vrap\u00e9ro<\/a> is a raw goat\u2019s milk cheese, produced using milk from the Savoie goat that is then processed using slow acidification. Every evening, fresh milk is channeled into a refrigerated vat to which lactic bacteria are added, and left overnight to acidify. The next day, a bit of the morning\u2019s fresh milk is mixed in, and the curd is further coagulated with rennet. After another 24 hours of ripening, the mixture is molded into small medallions.<\/span><\/p>\n

Like other lactic-acid coagulated cheeses, these <\/span>medallions<\/span><\/a> have a bold and immediate goat\u2019s milk flavor. The fresh cheese has a firm and crumbly texture that plays well on top of salad or crackers, perfect for <\/span>ap\u00e9ro<\/span><\/i> time served alongside a dry, fruity Cr\u00e9py white wine from the Savoie.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Our cheese of the day for you is Ch\u00e8vrap\u00e9ro. Produced using milk from the Savoie goat, this has a firm and crumbly texture that plays well on top of salad or crackers.<\/p>\n","protected":false},"author":11,"featured_media":32045,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[1701,1703,638,1702],"coauthors":[842],"class_list":["post-32043","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-chevrapero","tag-french-alpine-goats","tag-goat-cheese","tag-savoie-goat"],"acf":[],"yoast_head":"\nCheese Of The Day: Ch\u00e8vrap\u00e9ro - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-chevrapero\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Of The Day: Ch\u00e8vrap\u00e9ro\" \/>\n<meta property=\"og:description\" content=\"Our cheese of the day for you is Ch\u00e8vrap\u00e9ro. 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