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Aug 11, 2008 01:01 PM

How long does chevre stay fresh (once opened) in your experience?

So I am the only person in my house who likes fresh goat cheese, and as much as I like it I rarely make it through a packet before it goes bad. (I buy way too much food so there are always too many things competing with the chevre for my attention.)

I never seem to notice exactly when it goes off though. Does anyone have a sense of how long one can reasonably expect it to stay yummy-tasting after it's been opened? And is there any special storage method that might preserve its life a bit? I usually just keep it in the opened plastic packet, inside a ziploc bag, in the cheese drawer of the fridge.

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  1. I have the same problem and would also like to know the answer. However, the last couple of logs I bought I did something I read about on Home Cooking: I sliced some of it up, rolled in lots of chopped fresh herbs, an egg bath and then panko and froze in a tupperware. Drizzle 2 or 3 with olive oil and heat in a 450 oven for about 5 minutes a side and you have lovely crispy melty rounds to put on a salad, fried tomatoes, or braised summer vegggies. Now that I discovered this I don't plan on throwing any more chevre away!

    3 Replies
    1. re: GretchenS

      Yes, I can attest to the fact the freezing chevre does work!

      1. re: jeni1002

        And I'll bet frozen chevre crumbles nicely too! ...And then thaws quickly.

    2. it's a weird question because it depends on how fresh the "fresh goat cheese" is to begin with, and how it is packaged. i don't think there is a real catch-all answer, but 'use "fresh goat cheese" asap' is always prudent, and the freezing recs are good, if you want to prevent waste. ime, if the fresh goat cheese gets dark green or black spots/fuzzies, these can be scraped off, & the cheese can be heated and used, or made into a creamy salad dressing, as a non-ideal save-- but if you get the pink tinge/ runniness, and the sweet smell, then it's spoiled, same as any cow or non-cow milk product--sorry.

      when you do store it, either wrap it in plastic or foil with no air. if you store in a ziplock, try to suck the air out before sealing to prevent spoilage.

      1. I leave my chevre more open to the air than my other cheeses, because it crumbles better when it is dryer. I've had opened packages of chevre in the cheese drawer for several months with no molding or spoilage from yeasts (when dairy products turn pink and oozy). It is noticibly sharper than when it is young, however. You might also look at what the other cheeses in your drawer are doing to influence the chevre in terms of spoilage. A good chevre (Montchevre, or Chevrine for example) should last several months in the refrigerator after opening providing that your fridge maintains proper temperatures.

        2 Replies
        1. re: ElleD

          if your chevre crumbles, it isn't fresh, it's been aged. fresh, smooth, spreadable chevre is far more perishable, and, barring preservatives, lasts only a few weeks.

          1. re: soupkitten

            Well, it's probably fresh when I buy it . . . but I really love to put it on a salad of baby greens with toasted walnuts and an herbed raspberry balsamic vinaigrette, yum! Hence the letting it dry out/age so I can conveniently crumble it. As for perishability, according to chevre mfrs, the shelf life can range from 7 days to 12 months depending on how it's pkgd. What I buy is in cryovac pkgs, and is smooth and creamy at room temp, though slightly crumbly at refr. temps.

        2. Great question and answers as I have had the same problem. On the same line, I am the only one who likes blue cheese and have some Trader Joe's crumbled blue cheese in the plastic container. Since it already looks moldy, how do I tell if it is still good? How long do you think it would last? I am now thinking that in the future, freezing the blue cheese would probably work also!

          1 Reply
          1. re: jodymaryk

            I work for a food production facility that goes through roughly a ton of blue cheese a month, and we store it in the freezer, so I can testify that freezing it does work! For personal use, I think it's up to you to determine how "aged" you want your blue cheese. I don't think there are any health issues with eating a blue that has bloomed, it just becomes sharper. We don't use the blues that have bloomed because they will cause quicker moulding in the products we make, but if it was just me at home I would use it.

          2. I try to use it withiin a week from opening it.