Kamil Perry
Crumbed goat cheese is a delicious topping for salads, but crumbling creamy goat cheese can be challenging. One way to make crumbling easier is to chill the cheese in the freezer for 5-10 minutes before crumbling it with a fork or your hands. The colder temperature and lower humidity in the freezer dehydrate the cheese, making it easier to crumble. While some cheeses crumble better in your fingers, others may be too creamy, so using a fork can help prevent the cheese from melting due to body heat.
| Characteristics | Values |
|---|---|
| Type of goat cheese | Creamy goat cheese |
| Tools | Colander, fork, cheesecloth, gloves |
| Techniques | Putting goat cheese in the freezer, pulling it apart with a fork, crumbling with fingers, drying it in cheesecloth |
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What You'll Learn
Using a fork to crumble goat cheese
Crumbling goat cheese with a fork is a great way to avoid the cheese warming and sticking to your fingers. It's important to work with cold cheese, so it's firmer and easier to crumble. To achieve this, you can place the goat cheese in the freezer for a few minutes before crumbling. This will help the cheese keep its shape as you break it up.
When you're ready to crumble the cheese, take it out of the freezer and remove the packaging. Using a fork, start to break up the cheese into small pieces. You can do this by inserting the fork into the cheese and gently pulling it apart, or by using the fork to cut the cheese into smaller pieces.
If the cheese starts to get too soft or sticky, put it back in the freezer for a minute or two to firm up again. It's important to work quickly and gently so as not to mash the cheese. You can also try using a knife to cut the cheese into small pieces before crumbling it with a fork. This can help you achieve more even and consistent crumbles.
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Crumbling goat cheese with your fingers
Now, take the cheese out of the freezer. Using your fingers, start by gently breaking the cheese into small pieces. Be careful not to handle it too much, as the heat from your hands can melt the cheese, making it sticky and difficult to work with. Work quickly and lightly, almost as if you were handling breadcrumbs, to achieve a nice, crumbly texture.
If you find that your goat cheese is still too soft and your body heat is causing it to melt, you can always pop it back into the freezer for a few more minutes. Alternatively, try crumbling it with a fork. Pierce the cheese with the fork and gently break it apart, using a light, swift motion. This will help you avoid the heat from your hands.
Remember, different types of goat cheese will crumble differently. Some are naturally drier and more crumbly, while others are creamier and require a little extra help to achieve the perfect crumble. If you're looking for a drier goat cheese, consider asking your local cheesemonger or cheese shop for recommendations on specific varieties.
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Putting goat cheese in the freezer
If you want to freeze your goat cheese, it is important to pack it well to prevent freezer burn and preserve the quality of the cheese. Wrap the cheese in plastic wrap and then place it in an airtight container or bag. Squeeze out any excess air before sealing. You can also vacuum seal the cheese to remove air and reduce the damage caused by freezing. It is best to use frozen goat cheese within three months and in cooked dishes.
When you are ready to use your frozen goat cheese, take it out of the freezer and let it thaw. Goat cheese thaws quickly, and you can cube or crumble it while it is still partially frozen. If you only need a small amount, you can cut the cheese into slices before freezing and then remove a slice or two as needed. This helps reduce bulk and the amount of plastic wrap needed.
If you want to crumble your goat cheese, place it in the freezer for 5-10 minutes to firm it up. You can then crumble the cheese with your hands or a fork. Freezing the cheese will dehydrate it and make it easier to crumble, but it may not give you the round crumbles you are looking for. You can also try drying the cheese in cheesecloth before freezing to remove some of the moisture.
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Using a colander to crumble goat cheese
Crumbling goat cheese can be a tricky task, especially if you're aiming for those coveted "round crumbles." The creamy variety, in particular, tends to have a soft, cream cheese-like consistency that makes it difficult to crumble by hand. Fortunately, there's a handy kitchen tool that can come to your aid—a colander! Here's a step-by-step guide on using a colander to crumble your goat cheese:
Preparing the Goat Cheese
Start by assessing the texture of your goat cheese. If it's very creamy or slimy, consider placing it in the freezer for 5 to 10 minutes to firm it up slightly. This extra step can make a big difference in achieving the desired crumble. While you're waiting, gather your colander and a teaspoon or tablespoon.
The Colander Method
Take your slightly chilled goat cheese and place it into the colander. Now for the fun part—using your hands or a spoon, push the cheese through the holes of the colander. This technique will help break up the cheese into smaller pieces, creating those sought-after crumbles. Don't be discouraged if some cheese sticks to the colander; simply remove it and try again. It may take a few attempts to get the hang of it.
Troubleshooting
If you find that the cheese is still too sticky or soft, pop it back in the freezer for a few more minutes. Alternatively, you can try using gloves to protect your hands from the messiness of crumbling creamy cheese. Remember, the key to success is often patience and experimentation with different techniques and tools.
Storage and Serving
Once you've achieved the desired crumble, feel free to add your goat cheese crumbles to your favourite salad, frittata, or any other dish that calls for this tasty ingredient. If you have leftovers, store them in an airtight container in the fridge, where they will keep for a few days.
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Drying goat cheese in cheesecloth
Step 1: Prepare the Goat Cheese
Start with a block of fresh goat cheese, preferably one that is slightly drier and less creamy. You can also sprinkle a light layer of salt evenly over the surface of the cheese before beginning the drying process. This step is optional but helps to enhance the flavour and preserve the cheese. Additionally, you can add herbs or spices of your choice to infuse the cheese with additional flavours.
Step 2: Draining the Cheese
Place the goat cheese on a wire rack set over a baking sheet. Cover the cheese with a layer of cheesecloth or a clean kitchen towel to protect it from contaminants. Leave the cheese to drain in a cool, dry place for several hours or overnight. This step helps to remove excess moisture and prepare the cheese for the drying process.
Step 3: Air Drying
Air drying is the traditional method of drying goat cheese. Take the drained cheese and place it in a cool, dry, and well-ventilated area. The drying time can vary depending on the humidity and temperature, ranging from a few days to several weeks. Remember to regularly turn the cheese to ensure even drying.
Step 4: Wrapping and Ageing the Cheese
Once the cheese has reached the desired dryness, wrap it tightly in cheesecloth or parchment paper. Place the wrapped cheese in a cool, humid environment for several weeks or months. This step helps to age the cheese, intensifying its flavour and complexity. The longer you age the cheese, the more pronounced its flavour will become.
Step 5: Crumbling or Grating the Dried Goat Cheese
After the ageing process, you can now enjoy the fruits of your labour! Unwrap the cheese and crumble it over salads, pasta dishes, or pizzas. You can also grate the dried goat cheese and use it as a topping for soups and stews. The aged, dried goat cheese will have a more concentrated flavour and a unique texture compared to fresh goat cheese.
Remember that drying goat cheese in cheesecloth requires time and patience, but the results will be well worth the wait. Enjoy experimenting with this ancient technique and exploring the endless culinary possibilities that dried goat cheese has to offer!
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Frequently asked questions
Place the goat cheese in the freezer for 5-10 minutes. Then, crumble the cheese with a fork or your hands.
Freezing the cheese dehydrates it, making it less creamy and easier to crumble.
You can try crumbling the cheese with gloves or pushing it through the holes of a colander.
