Bushra Griffith
Aged goat cheese is a delicious treat that requires more time, equipment, and ingredients than its unaged counterpart. The aging process can take anywhere from a month to over two years, and it results in a firmer texture and a more concentrated flavour. There are several techniques to age goat cheese, including vacuum sealing, applying rubs, and wrapping in alcohol-infused leaves. The cheese can also be washed with a brine solution to alter its final flavour. Aging goat cheese at home can be a fun and rewarding project for cheese enthusiasts.
How to Age Goat Cheese
| Characteristics | Values |
|---|---|
| Ripening Period | 60-90 days |
| Draining | Required for defining texture |
| Salting | Required for controlling microorganism growth and flavouring |
| Temperature | 68-72°F (20-22°C) |
| Humidity | Precision calculated |
| Ventilation | Precision calculated |
| Aging Time | 2-3 months or longer |
| Texture | Chalky, firm, and suitable for melting |
| Flavour | Tangy and concentrated |
| Colour | White |
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What You'll Learn
Aging goat cheese at home
Choosing an Aging Technique
The first step in aging goat cheese at home is deciding on an aging technique. Affinage is the term used to describe the aging process of cheese, and it can range from simple to complex techniques. The technique you choose will depend on the desired results, the time you want to invest, and the level of effort you're willing to put in. Here are some common aging techniques to consider:
- Waxing: This technique involves coating the cheese wheel with wax, which was traditionally done to facilitate transport to the market. Waxing helps protect the cheese and is commonly used by home cheesemakers producing smaller wheels.
- Natural Rind: In this method, the cheese is allowed to air-dry, forming a natural rind or crust. This technique results in soft-ripened cheeses with a bloomy, edible rind.
- Brining: Brining involves immersing the cheese in a salt water bath for a few hours up to 15 days. This technique helps control the growth of microorganisms, extends shelf life, and adds flavor to the cheese.
- Turning and Washing: Some cheeses, like Finger Lakes Gold, require regular turning and washing of the rind with salt brine to inhibit unwanted molds and wash off cheese mites.
Aging Environment and Temperature
To age goat cheese at home, you'll need to create a suitable environment, commonly known as a cheese cave. While you may not have access to an actual cave, you can use alternative setups:
- Old Fridge or Cooler: You can use an old fridge or a cooler to age your cheese, as long as you can maintain the temperature within the ideal range of 42° to 52°F.
- Garage: If your garage is cooler than your home, it can be the perfect place to set up your cheese cave.
- Aging Cellar: If you have the space, consider creating a dedicated aging cellar to maintain the desired temperature and humidity levels.
Container and Humidity Considerations
When aging goat cheese, it's essential to use closed containers like Tupperware. However, you should also allow for adequate airflow by leaving about 50% empty space in the container. To prevent the bottoms of the cheeses from becoming damp, cover the surfaces with bamboo or reed mats before placing the cheeses on top. Maintaining proper humidity is crucial, ideally aiming for 85% to 90% relative humidity. During dry seasons, you may need to wrap the cheese to prevent it from drying out.
Aging Time and Results
The length of time required to age goat cheese can vary. "Aged" is a subjective term, and cheeses can be considered aged after a month, four months, or even over two years. Generally, aged cheeses are ripened beyond the average time for their type. For example, an aged cheddar might be aged for a year or two, significantly longer than the typical four months for regular cheddar. The longer the cheese ages, the harder its interior becomes, and the more intense the goaty flavor develops.
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Pasteurized vs raw milk
Making aged goat cheese can be a fun and rewarding process, but it requires more time, equipment, and ingredients than making fresh goat cheese. One of the key considerations when making aged goat cheese is whether to use pasteurized or raw milk.
Pasteurized milk has been heat-treated to kill harmful bacteria, which can affect the flavour and nutritional content of the milk. Pasteurized milk is generally safer to consume, as the risk of foodborne illness is reduced. When making aged goat cheese with pasteurized milk, it is important to note that the cheese will need to be aged for at least 60 days to meet commercial regulations in the US. This longer aging period allows the cheese to develop more complex flavours and a firmer texture.
On the other hand, raw milk has not been heat-treated and contains a variety of beneficial bacteria that can add to the character and nutritional value of the cheese. Using raw milk for aged goat cheese can result in a more flavourful and nutritious product. However, it requires careful handling and modifications to the recipe, such as adjusting the amount of culture added to the milk. Additionally, the composition of raw milk can vary with the seasons and the feed of the goats, which can impact the cheesemaking process.
When using raw milk for aged goat cheese, it is generally recommended to age the cheese for at least 60 days, similar to the regulations for pasteurized milk. This aging period helps to reduce the risk of foodborne illness and allows the cheese to develop its unique characteristics.
Ultimately, the decision to use pasteurized or raw milk for aged goat cheese depends on personal preference and the desired outcome. Both methods can produce delicious and high-quality cheese, but each has its own set of considerations and requirements. It's important to follow proper safety guidelines when handling raw milk and to allow adequate time for aging to ensure the best results.
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Aging periods
The aging period for goat cheese varies depending on the desired flavor, texture, and type of cheese. Some goat cheeses can be aged for as little as four weeks, while others may be aged for several months or even years.
Aged goat cheese typically refers to cheese that has been ripened or matured for longer than the average time for a cheese of its type. For example, if most cheddars are ready within four months, an "aged" cheddar might be vacuum-sealed for a year or two. The duration of the aging process influences the texture and flavor of the cheese. A brief aging period of four to six weeks is sufficient to develop a skin and evaporate moisture, resulting in a tangier, more concentrated flavor and a pleasantly chalky texture. This type of aged goat cheese comprises only about 5% of the total goat cheese production in the United States.
On the other hand, some goat cheeses are aged for much longer periods. For instance, the French Loire Valley cheese, Bonne Bouche, can age for up to eight weeks in the market, developing piquant black walnutty flavors. In contrast, Vermont Creamery's aged goat cheeses have a developed rind, resulting in an oozing, spreadable texture within a few weeks. Some goat cheeses are aged for even longer, such as the five-year-old goat cheese mentioned in a Reddit post, which is still safe to consume if it looks and smells good.
The aging period for goat cheese can also depend on the type of milk used. For commercial cheesemakers in the United States, cheese made with pasteurized milk can be aged for various lengths of time. However, cheese made with raw milk must be aged for at least 60 days, as recommended for home cheesemakers as well. Raw milk contains beneficial bacteria that add character and nutritional value to the cheese but requires special handling and modifications to the recipe.
The specific aging technique employed can also impact the aging period. Vacuum sealing the cheese, for instance, is a quick and easy method that retains moisture and inhibits mold growth, resulting in less flavor development compared to other techniques. Alternatively, applying a rub to the cheese wheel can add flavor and color to the outside of the cheese. This involves combining coconut oil, cocoa powder, honey, lard, dried herbs, seeds, or other ingredients to create sweet or savory flavors. Leaf-wrapping is another technique where large leaves, such as grape leaves, are macerated in alcohol and used to wrap the cheese wheel, imparting flavor and moisture to the cheese during aging.
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Flavor and texture
The flavour and texture of goat cheese are influenced by various factors, including the aging period, type of milk, and production techniques.
Aging Period:
The aging period significantly impacts the flavour and texture of goat cheese. As the cheese ages, its interior hardens, and its flavour intensifies, becoming more "goaty". Longer aging periods result in a harder texture and a stronger flavour. However, it is important to note that the term "aged" is subjective and can refer to a wide range of time frames, from a month to over two years.
Type of Milk:
Goat cheese can be made with either pasteurized or raw milk. Raw milk contains beneficial bacteria that add to the character and nutritional value of the cheese. However, it requires special handling and modifications to the recipe, such as adjusting the amount of culture added. On the other hand, pasteurized milk is heat-treated to eliminate bacteria, resulting in a different flavour and texture profile.
Production Techniques:
Different production techniques, such as draining, salting, and affinage, play a crucial role in developing the flavour and texture of goat cheese. Draining allows cheesemakers to control the moisture content, influencing the dryness and texture of the final product. Salting techniques, such as adding salt to the cheese paste or immersing the cheese in brine, impact the flavour, texture, and shelf life of the cheese. Affinage techniques, including natural rind, waxing, and brining, also affect the flavour and texture development during aging.
Specific Examples:
- Lactic Goat Cheeses: These cheeses have a brittle yet melt-in-the-mouth texture and a full-bodied flavour. They retain the lactic acid bacteria naturally found in raw milk, resulting in a strong goaty aroma.
- Renneted Goat Cheeses: These cheeses have a supple, creamy, and melt-in-the-mouth texture, similar to Camembert. When made with pasteurized milk, they have a milder flavour.
- Bonne Bouche: This cheese develops a rind and can age for up to eight weeks, resulting in piquant black walnutty flavours.
- Nababbo: This goat cheese from Spain has a moist chew that softens in the mouth, with flavours of hazelnut skin and dry summer grass.
- Finger Lakes Gold: This goat's milk hard cheese needs to be turned weekly and has a rind that requires regular washing with salt brine to prevent unwanted moulds and cheese mites.
- Cayuga Blue: This semi-hard goat's milk blue cheese is softer than Finger Lakes Gold due to its higher moisture content, achieved by not pressing the cheese during production.
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Aging techniques
Aging goat cheese takes more time, uses more equipment, and may involve a few more ingredients than making fresh goat cheese. However, the results are well worth the effort.
- Vacuum sealing: This technique is quick and easy, and while it produces less flavor development than other methods, the cheese will still ripen and mature. Vacuum sealing also helps retain moisture and inhibits mold growth.
- Applying rubs: This technique involves adding flavors and colors to the outside of the cheese. For example, a sweet rub can be made by combining coconut oil, cocoa powder, and honey, or a savory rub can be made with lard or coconut oil, dried herbs, or seeds.
- Leaf wrapping: Take large leaves, such as grape leaves, and macerate them in alcohol like wine, brandy, or bourbon. Soak the leaves for several days or up to a couple of months. Let the finished wheel of cheese air dry for a few days, then wrap it in the alcohol-infused leaf and tie it with twine, raffia, or yarn. Age the cheese as long as desired. This method adds flavor to the cheese while retaining moisture.
- Washing: Washing the cheese wheel as it ages can significantly change the final flavor outcome. The cheese can be washed with a simple salt brine or a brine that includes herbs, spices, alcohol, or ripening bacteria.
- Drying and brushing: During the aging process, mold may develop on the cheese. Use a dry brush with medium to soft bristles to remove the mold. In the beginning, this needs to be done daily. As the surface dries down more, the frequency of brushing will decrease. After 3-4 weeks, a light rub with olive oil can make cleaning easier.
- Aging for different durations: Aging goat cheese for longer periods, such as several months to a year or two, will result in a firmer texture and more subtle flavors compared to younger, fresher cheeses.
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Frequently asked questions
The amount of time you need to age goat cheese depends on the type of cheese you are trying to make. Some goat cheeses are aged for just four weeks, while others are aged for six months or more.
There are several techniques for aging goat cheese. One option is to vacuum seal the cheese, which helps to retain moisture and inhibit mold growth. Another technique is to wrap the cheese in alcohol-infused leaves, which adds flavour and moisture to the cheese.
Aged goat cheese tends to be firmer in texture than fresh goat cheese, and it may have a rind. The flavour of aged goat cheese is more subtle than younger styles, with notes of nut skins and cooked milk.
