Moroccan · Main course
Chefchaouen Fresh Goat Cheese
The blue mountain town of Chefchaouen in the Rif is famous for its fresh goat's cheese, sold in the medina wrapped in palm leaves — soft, tangy and faintly grassy from mountain pasture. Made at home from goat's milk set with lemon or rennet, it is eaten the same day with local honey, olive oil and warm bread.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 6
- Level
- Easy
Ingredients
- 2 litres fresh goat's milk
- Juice of 2 lemons (or 1/4 tsp rennet)
- 1 tsp salt
- Olive oil, to finish
- Mountain honey and bread, to serve
- A little dried thyme or oregano (optional)
Method
- 1
Heat the milk
Warm the goat's milk gently to about 85°C, stirring so it does not scorch.
- 2
Set the curds
Off the heat, stir in the lemon juice or rennet and leave undisturbed 15–20 minutes until it separates into curds and whey.
- 3
Drain
Ladle the curds into a cloth-lined mould or basket and drain 1–2 hours to a soft, sliceable cheese, then salt lightly.
- 4
Serve
Turn out, drizzle with olive oil and a little thyme, and serve with honey and warm bread.
Chef's tips
- Goat's milk sets more delicately than cow's — heat it gently and handle the curds softly.
- Draining longer gives a firmer cheese you can slice; less time keeps it soft and spreadable.
Frequently asked questions
Why is Chefchaouen known for cheese?
The surrounding Rif mountains have long herded goats, and the town's markets are famous for fresh goat's cheese wrapped in palm leaves.
How do I eat it?
Fresh and simple — with honey, olive oil and herbs, alongside bread, olives and mint tea.