Patrick Oconnell
Blue cheese is a type of cheese characterised by blue veining, which is caused by the addition of a mould called penicillium. While blue cheese is most commonly made from cow's milk, it can also be made from goat's milk. This combination of goat's milk and blue mould is said to create a unique flavour profile that is both complex and rich.
| Characteristics | Values |
|---|---|
| Blue cheese made from goat's milk | Yes |
| Common types | Blue Caprine, Caprizola, Cambozola, Roquefort, Gorgonzola |
| Wrapping | Foil, two-ply cheese paper |
| Flavour | Sweet, sharp, savoury, earthy, tangy, creamy, peppery, zesty |
| Texture | Smooth, creamy, crumbly, dense, thick, fudgy |
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What You'll Learn
- Blue cheese made from goat's milk is called Blue Caprine
- Goat's milk blue cheese is wrapped in foil to block UV light
- Blue goat cheese can be white, coated in ash or herbs, or wrapped in grape leaves
- Blue goat cheese has a distinct aroma
- Blue goat cheese is made by piercing the cheese to allow oxygen to enter
Blue cheese made from goat's milk is called Blue Caprine
Blue cheese is a general category of cheese that gets its distinct blue veining from a mold called penicillium. Blue cheese can be made from the milk of various animals, including goats and sheep. One example of blue cheese made from goat's milk is Blue Caprine, a simple little blue goat cheese log with a ripe, wrinkly blue rind. Unlike many other blue cheeses, Blue Caprine is not pierced, resulting in a stunning contrast between its blue exterior and very white interior. The longer Blue Caprine is aged, the more flavorful it becomes.
Another example of blue cheese made from goat's milk is Capri Blue, a soft goat's milk blue cheese from the Lombardy region of Italy. It is created using a centuries-old recipe and is known for its delicate, sweet, and full flavor, characteristic of goat cheeses.
In addition to these examples, some people have made their own blue cheese from goat's milk at home. One such homemade blue cheese was inspired by Gorgonzola, a type of Italian blue cheese made from cow's milk. This homemade version was described as having a moderate blue flavor and a subtle goat flavor, with a sweet, sharp, savory, moist, and creamy texture.
While blue cheese can be made from goat's milk, it is important to note that not all blue cheeses are made from goat's milk exclusively. Some blue cheeses, like Gorgonzola, are traditionally made from cow's milk, while others, like Roquefort, can be made from sheep's milk.
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Goat's milk blue cheese is wrapped in foil to block UV light
Blue cheese can be made from goat's milk. For example, there is a Gorgonzola-inspired blue cheese made from goat's milk. Goat blue cheese can be thick and fudgy or dense and crumbly, with a zippy quality that ranges from mildly earthy to bold and peppery.
Additionally, foil helps to lock in moisture and prevent the cheese from drying out. It also serves an aesthetic purpose, making the cheese stand out and appear more elegant.
It is worth noting that not all blue cheeses are wrapped in foil. Some are packaged in special cheese paper, parchment, or plastic wrap.
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Blue goat cheese can be white, coated in ash or herbs, or wrapped in grape leaves
Blue goat cheese is a type of cheese that is made from goat's milk. It gets its distinct blue veining from a mold called Penicillium. Blue goat cheese can come in a variety of textures, ranging from thick and fudgy to dense and crumbly. In terms of flavor, it can be mildly earthy, bold, peppery, sweet, sharp, or savory.
Wrapping goat cheese in grape leaves is a popular preparation method, especially in the Middle East. The citrusy and salty flavors of the grape leaves complement the rich, soft goat cheese. This combination is commonly used in dolmas, a dish where leaves or vegetables are stuffed with various fillings. When preparing goat cheese wrapped in grape leaves, it is important to thoroughly rinse and dry the leaves to prevent them from becoming too briny and brittle.
Creating blue goat cheese involves a specific process. For example, in the production of a Gorgonzola-inspired blue goat cheese, the cheese is pierced on day 3, washed in a brine solution, and then wrapped in aluminum foil on day 21 to control the development of the blue mold on the rind. This technique also helps lock in moisture, contributing to the creamy texture of the cheese.
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Blue goat cheese has a distinct aroma
Blue goat cheese is a unique and intriguing variety of cheese that offers a distinct sensory experience. Its aroma, or fragrance, is an important aspect that contributes to its overall appeal. The distinct aroma of blue goat cheese is a result of the combination of goat milk and the presence of blue mold, creating a complex and captivating olfactory sensation.
The aroma of blue goat cheese is often described as sharp and pungent, with hints of earthiness and mushrooms. This aroma is influenced by the presence of blue veins, which are a result of the puncturing or piercing of the cheese to allow oxygen to reach the center, promoting the growth of the blue mold. The type of mold commonly found in blue cheese is known as Penicillium, specifically Penicillium Roqueforti, which contributes to the distinct aroma.
Goat milk, with its complex flavor profile, adds depth and intricacy to the aroma of blue goat cheese. The milk's natural tanginess softens during the maturation process, giving way to subtle notes of rural mushrooms and cream. This maturation process is crucial in developing the nuanced and layered aroma of blue goat cheese.
The aroma of blue goat cheese also varies depending on the specific type and age of the cheese. Fresh variants of goat cheese tend to be more vibrant and pronounced, while matured versions offer a softer, more nuanced aroma. Additionally, different production techniques, such as the addition of blue mold powder or the wrapping in grape leaves, can further influence the aroma profile of blue goat cheese.
The distinct aroma of blue goat cheese is an essential aspect of its character and appeal. It contributes to the overall sensory experience, enticing the palate even before the first bite. The combination of the sharp, pungent notes of blue mold and the subtle, creamy hints of goat milk creates a complex and captivating aroma that sets blue goat cheese apart from other varieties.
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Blue goat cheese is made by piercing the cheese to allow oxygen to enter
Blue goat cheese, also known as "Chèvre" in French, offers a wide range of flavours and textures. It can be crumbly or creamy, with a soft, spreadable texture. The flavour profile of blue goat cheese is intense, with earthy and tangy nuances. The tang of goat milk softens as the cheese matures, giving way to subtle hints of rural mushroom and cream.
The process of making blue goat cheese involves piercing the cheese to introduce oxygen, which promotes the growth of the blue mould throughout the cheese. This technique is different from the traditional method of creating blue veins in cheese, where the mould is limited to the interior. By piercing the cheese, cheesemakers can achieve a dramatic contrast between the blue mould and the creamy white interior.
One recipe for blue goat cheese, known as "Blue Caprine," involves heating pasteurized goat milk to a specific temperature. The cheese is then pierced to allow oxygen in and facilitate the growth of blue mould on the outside of the log. This method creates a unique appearance and flavour profile, setting it apart from other blue cheeses.
Another recipe, inspired by Gorgonzola, combines a Camembert-style "bloomy rind" with a blue cheese. This variety, called "Caprizola," is made by adding blue mould powder directly to the curds in the centre of the cheese. Piercing the cheese is essential to help the blue spores grow and develop the distinctive flavour and appearance of blue cheese.
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Frequently asked questions
Yes, blue cheese can be made from goat's milk.
Blue cheese made from goat's milk is sweet, sharp, savoury, moist, and creamy. It has a moderate blue flavour and a subtle goat flavour.
Blue goat cheese is made by heating pasteurized goat milk to 72 degrees Fahrenheit. The cheese is then pierced to allow oxygen into the centre, which helps the blue mould grow.
Blue goat cheese is typically wrapped in foil to block ultraviolet light, which can adversely affect flavour, and to keep oxygen out so that the blue mould does not take over.
