Frederic Melton
Goat cheese, or chèvre, is a versatile ingredient that can be used in anything from salads to mac and cheese. The process of making goat cheese starts with raising healthy goats, which are milked regularly. The milk is then pasteurized to remove harmful bacteria, and a culture of beneficial bacteria is added to transform the milk into curds. After the curds and whey have separated, the curds are pumped into cloth bags to drain the remaining whey. The cheesemakers then add salt and flavourings like herbs and spices, before the cheese is packed into containers for sale.
How Goat Cheese is Made
| Characteristics | Values |
|---|---|
| Goat Cheese Origin | Mesopotamia |
| Goat Milk Source | Dairy Farms, Family Farms |
| Goat Milk Treatment | Pasteurization, Heat Bath |
| Goat Milk Testing | Quality Standards, Consume Safety |
| Goat Milk Additives | Bacterial Cultures, Citric Acid, Rennet |
| Goat Milk Transformation | Curd, Gel |
| Goat Cheese Formation | Draining, Shaping, Packing, Aging |
| Goat Cheese Distribution | Local Retailers, Online Shipping |
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What You'll Learn
Goat health and happiness
Goats are typically milked twice a day, and it is important that they are kept in good health and happy to ensure the milk supply is not affected. The goats at LaClare, for instance, are fed a carefully curated diet of corn silage, hay silage, cracked corn, soy hulls, molasses, and more, created by a team of nutritionists and feeders. The goats are also allowed to roam freely to ensure they get enough exercise.
The environment in which the goats are kept is also important for their health and happiness. At LaClare, the goats are kept in a goat-friendly environment with fertile land and supportive infrastructure. Similarly, the goats at Portland Creamery are allowed to roam freely on 14 acres of land, which provides them with ample space to exercise naturally.
In addition to physical health, the mental health and happiness of goats are also considered by some farmers. For example, the goats at LaClare are serenaded by the soft hum of milking machines during the milking process, which may help to calm and relax them. Overall, the health and happiness of goats are crucial for both the well-being of the animals and the quality of the milk they produce, which in turn affects the cheese-making process.
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Milking process
The process of making goat cheese starts with raising healthy and happy goats. Goat cheese is made from goat's milk, and the health and happiness of the goat are priorities during the milking process. The goats are usually milked twice a day, and the process should never be painful for the animal. Before milking, the teats are dipped in a sanitizing solution to remove any unwanted bacteria. The milk is then tested by squeezing a small amount into a seed cup to ensure it is safe for consumption.
Once the milk is cleared, the goat is hooked up to inflations, which are machines that extract the milk from each teat. This process can take anywhere from one to five minutes. After all the milk has been extracted, the teats are sanitized once more. The goats are milked until they are about ten years old, at which point they retire.
Goat milk is sourced from farms where the goats are allowed to roam freely in pastures. The goats are fed a nutritious diet, including corn silage, hay silage, cracked corn, soy hulls, and molasses. The milk is then sent to a creamery, where it is pasteurized to remove any harmful bacteria. After pasteurization, the milk is placed into vats, and cheesemakers add bacterial cultures that produce flavour while coagulating and thickening the milk.
The milk is then either poured into forms or drained in cheesecloth bags to separate the curds and whey. The curds are then shaped into logs or other forms and packed as fresh goat cheese or sent to an aging room for further maturation.
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Pasteurization
There are different methods of pasteurization, including vat pasteurization, flash pasteurization, and ultra pasteurization. Vat pasteurization, considered the "original" method, heats milk to at least 145°F (62.8°C) for a minimum of 30 minutes. This method is often favoured by smaller milk processors as it gives the milk a more ""farm-fresh" appeal, although it requires specialized equipment and longer processing times. Flash pasteurization, on the other hand, heats milk to a higher temperature of 161°F (71.7°C) for a much shorter duration of 15 seconds. This method is more time-efficient and still provides a safe, tasty product.
The choice between vat and flash pasteurization depends on the cheesemaker's preferences and equipment. Flash pasteurization is more efficient, but vat pasteurization may better preserve the milk's natural flavour due to the lower temperatures used. However, some argue that the longer holding times in vat pasteurization can alter protein structure and taste.
Regardless of the method, pasteurization plays a vital role in food safety. Unpasteurized goat cheese carries a higher risk of harmful bacteria such as Listeria monocytogenes and Salmonella, which can cause severe infections. Pasteurization also has the added benefit of extending the shelf life of goat cheese. Unpasteurized cheese typically lasts for about 2-3 weeks, while pasteurized cheese can be safely refrigerated for several months.
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Adding acid
The process of adding acid begins with measuring the appropriate amount of citric acid. One common approach is to start with one teaspoon of citric acid for approximately two litres of goat milk, and then adjust the quantity based on taste preferences. This measurement serves as a starting point, and adjustments can be made to suit individual tastes. The percentage increase in the volume of milk can be calculated, and the amount of citric acid can be increased proportionally.
The citric acid is then combined with the goat milk, initiating the coagulation process. The milk begins to curdle as the acid interacts with the milk proteins. This transformation is essential for the formation of curds, which are the foundation of cheese. The curds will gradually develop and separate from the whey, another important byproduct of the cheese-making process.
The addition of acid through direct acidification offers several advantages. Firstly, it simplifies the cheese-making process by eliminating the need for bacterial cultures or rennet, making it more accessible for home cheesemakers. Secondly, direct acidification allows for better control over the coagulation process, resulting in a more consistent and predictable outcome. This method also reduces the risk of bacterial contamination, as the acid helps inhibit the growth of unwanted microorganisms.
By understanding the role of acid in the cheese-making process, cheesemakers can experiment with different types of acids and quantities to create unique flavours and textures in their goat cheese. This step showcases the art and science of cheesemaking, where precise adjustments can lead to distinct sensory experiences for consumers.
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Flavouring and moulding
Goat's cheese can be flavoured with a variety of herbs, spices, and other ingredients. Fresh herbs such as chives, dill, rosemary, and thyme can be added to the cheese, or it can be coated in herbs once moulded. Dried herbs and spice blends such as tarragon, za'atar, and basil can also be used. Other flavour additions include honey, orange zest, and cracked pepper. Flavourings can be added to the entire batch of cheese or added to smaller portions to create a variety of flavours.
The cheese can be moulded into logs or disks and coated in chopped nuts. It can also be formed into towers or other shapes using moulds. The moulded cheese is then left to age for at least 3-4 weeks, during which time it develops its characteristic white coating.
Goat's cheese can also be coated in ash or wrapped in grape leaves, adding additional flavour and texture to the final product. The versatility of goat's cheese allows for a wide range of flavour and texture profiles to be created, making it a popular choice for cheese lovers.
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Frequently asked questions
You can make goat cheese with just three ingredients: goat's milk, citric acid and water, and cheese salt.
First, the goat milk is heated and mixed with an acid to coagulate the curds. The cheesemakers then wait for the curds and whey to separate. Once the curds are ready, they are gently pumped into cloth bags, which allow the whey to escape, leaving behind a crowd of curds. The curds are then flavoured with salt and sometimes herbs.
Goat cheese can be made in as little as 10 days, but the process can also take a few weeks depending on the destination.
Goat cheese is known for its tangy character, which comes from the nature of goat's milk. It is also lower in fat, calories, and cholesterol levels than cow's milk cheese.
