Patrick Oconnell
Making aged goat cheese at home is a simple, cost-effective process that requires few ingredients. The ripening period depends on the recipe, but the longer the cheese is aged, the harder its interior will become, and the more intense the goaty flavor will be. The make for aged goat cheese can take anywhere from two to seven hours, depending on the complexity of the recipe. There are several common techniques for aging goat cheese, ranging from easy to complex. For example, lactic goat cheeses are aged and have a brittle, melt-in-the-mouth texture, while renneted goat cheeses are aged and have a creamy, supple texture similar to Camembert.
How to Age Homemade Goat Cheese
| Characteristics | Values |
|---|---|
| Milk Type | Pasteurized or raw goat's milk |
| Ripening Period | 10 days to 3 months or longer |
| Affinage Technique | 7 common techniques, from easiest to most complex |
| Texture | Brittle, creamy, or supple |
| Taste | Intense goaty flavor |
| Aroma | Characteristic |
| Recipe Complexity | Simple to complex |
| Time | 2 to 7 hours |
| Curdling Agent | Citric acid and water |
| Temperature | 88°F |
| Ingredients | 3-4 |
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What You'll Learn
- Choosing a recipe: Ripening periods vary, so choose a simple recipe with a short ripening period
- Milk type: Use pasteurized or raw full-fat goat's milk. Raw milk requires a 60-day minimum aging period
- Affinage technique: Select an aging technique based on your desired results and effort, from easy to complex
- Aging time: Age your cheese for 2-3 months or longer, depending on the desired hardness and flavour intensity
- Wrapping: Wrap the cheese after aging to protect it
Choosing a recipe: Ripening periods vary, so choose a simple recipe with a short ripening period
When choosing a recipe for homemade goat cheese, it is important to consider the ripening period. The ripening period will vary depending on the recipe and can range from a few days to a few months. If you are looking for a short ripening period, there are several recipes to consider.
One option is to make a fresh goat cheese, such as Goat Milk Tomme. This recipe has a short ripening period of 60 to 90 days. It is a simple recipe that involves heating milk to 88°F (or 86°F, according to another source) and then cutting the curds into small pieces. The curds are then allowed to settle, separated, and moulded into a desired shape.
Another option for a short ripening period is to make a lactic goat cheese. This type of cheese is aged and has a brittle, melt-in-the-mouth texture. The ripening period for lactic goat cheese is typically shorter than that of other aged cheeses, such as renneted goat cheese.
Additionally, you can make a simple goat cheese that is ready to consume in 1-2 weeks. This recipe involves marinating the cheese in olive oil and herbs or using it in dishes such as salads, pasta sauces, or pizza toppings. However, it is recommended to consume it within a week, as it has a shorter shelf life compared to aged cheeses.
When choosing a recipe, consider the time and effort you want to invest in the ripening process, as well as your desired results. Aged goat cheeses may require more time, equipment, and ingredients, but they offer a wider range of flavours and textures. For a simpler approach, opt for recipes with shorter ripening periods, which can still produce delicious results with the complex characteristics of goat's milk.
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Milk type: Use pasteurized or raw full-fat goat's milk. Raw milk requires a 60-day minimum aging period
When making homemade goat cheese, you can use either pasteurized or raw full-fat goat's milk. Goat's milk is generally higher in fat than any plant-based milk, and it is also a good source of protein, calcium, and fats. It is also lower in lactose than cow's milk, making it a good option for those with mild lactose intolerance.
However, it is important to note that raw milk can pose certain health risks. Raw milk may contain harmful bacteria such as Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella, and Salmonella, which can cause serious illnesses. The U.S. Food and Drug Administration (FDA) recommends that, for every 2 billion servings of pasteurized milk or milk products consumed, only about one person becomes ill. The process of pasteurization involves heating the milk to a certain temperature for a set period of time to kill these harmful bacteria.
Due to the potential health risks associated with raw milk, commercial cheesemakers in the U.S. are required to age raw milk cheese for at least 60 days. This is also recommended for home cheesemakers. However, many goat owners make aged and fresh cheese with raw milk.
When it comes to aging your homemade goat cheese, the process can take anywhere from two to twelve weeks, depending on the desired texture and flavor. During this time, the cheese will develop a firmer texture and a more prominent flavor. Proper storage is crucial to ensure the quality and safety of your cheese. Soft or semi-soft cheeses should be stored in a resealable plastic container, while semi-hard cheeses should be wrapped in parchment or wax paper and then in foil or plastic wrap to prevent drying out.
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Affinage technique: Select an aging technique based on your desired results and effort, from easy to complex
Affinage, the French term for the art of ageing cheese, is a meticulous process that marries science with gastronomic tradition. It involves nurturing cheese under controlled conditions to develop flavours and textures. The key factors of temperature, humidity, and time are managed, transforming fresh cheese into complex, mature varieties.
Vacuum Sealing
Vacuum sealing is a quick and easy technique that requires minimal effort. It involves sealing the cheese in an airtight package, which inhibits mould growth and retains moisture. While vacuum-sealed cheese may develop less flavour, it will still ripen and mature. This technique can also be combined with other methods, such as applying rubs, to enhance the flavour and appearance of the cheese.
Surface Ripening
This technique focuses on ageing the cheese from the exterior towards the interior. Cheesemakers apply various substances like brine, washes, or specific microorganisms to the cheese's surface. This method is popular for creating cheeses with distinctive rinds, adding both flavour and texture. Brie and Camembert are classic examples of surface-ripened cheeses.
Washing
Washing the cheese wheel as it ages requires more time and attention but offers greater control over the final flavour. The cheese can be washed with a simple salt brine or a brine that includes herbs, spices, alcohol, or ripening bacteria. High humidity levels are necessary to allow the flavours to penetrate the rind, resulting in a complex and aromatic cheese. This technique can produce a strong-smelling cheese, often referred to as "funky" or "stinky".
Blue Cheese Piercing
For blue cheese, each wheel of cheese must be pierced hundreds of times to allow oxygen to penetrate the interior and promote the growth of blue mould. The cheese wheels need to be turned regularly, and the rind is typically brushed with a dry brush rather than washed with brine. This technique results in a softer cheese that cannot be aged for as long as harder varieties.
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Aging time: Age your cheese for 2-3 months or longer, depending on the desired hardness and flavour intensity
The aging time for homemade goat cheese depends on the desired hardness and flavour intensity. If you prefer a softer cheese with a milder flavour, a shorter aging period of around 10 days to 2 months is recommended. On the other hand, if you're aiming for a harder cheese with a stronger, more intense flavour, aging your cheese for 2-3 months or even longer will help achieve that desired outcome.
During the aging process, several factors come into play. Firstly, the recipe's complexity will determine the initial "make" time, which can range from two to seven hours. Secondly, the type of milk used – pasteurized or raw – can impact the aging time. Commercial cheesemakers in the US are required to age raw milk cheese for at least 60 days, and this guideline is also recommended for homemade cheese to ensure food safety.
Additionally, the specific aging technique chosen will influence the final product. Some techniques are simpler and require less time, while others are more intricate and time-consuming. For instance, using a patterned basket cheese mould will leave an appealing imprint on your cheese, but it may require more attention during the aging process.
The environment in which the cheese ages is also crucial. Factors like temperature, humidity, and the presence of beneficial moulds and bacteria can impact the aging process. Maintaining the right conditions will help ensure your cheese ages gracefully and develops the desired characteristics.
Finally, personal preference plays a role in determining aging time. If you're eager to try your homemade goat cheese, you might opt for a shorter aging period. However, if you're patient and willing to wait, a longer aging time will reward you with a harder, more flavourful cheese.
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Wrapping: Wrap the cheese after aging to protect it
Wrapping your homemade goat cheese is an essential step in the aging process. It helps protect the cheese from unwanted moulds and bacteria while also preserving its desired flavour and texture. Here are some detailed instructions on how to wrap and store your cheese:
Firstly, choose the right wrapping material. Paper is a common choice as it allows the cheese to breathe, which is crucial since cheese is a living organism with enzymes and bacteria that require oxygen and moisture to survive. Cheese paper, a specialised type of paper, can be purchased to ensure your cheese remains in optimal condition. Alternatively, you can use foil, particularly if you're wrapping blue cheeses, as it locks in moisture and helps intensify their flavour.
Next, you'll want to wrap the cheese tightly. If using paper, you can secure it with twine, raffia, or yarn. If you're wrapping the cheese in foil, ensure there are no gaps or openings for air to enter. You can also use plastic wrap or vacuum-sealed bags, especially if you plan to age the cheese for extended periods.
After wrapping, store the cheese in the warmest and most humid part of your refrigerator, typically the vegetable bin. Maintaining the ideal temperature and humidity levels is essential for preserving the cheese's quality. Aim for a temperature range of 35-45 degrees Fahrenheit and a humidity level of 80-90%.
It's worth noting that different types of cheese have specific storage requirements. For example, washed-rind cheeses like Taleggio and Époisses de Bourgogne should be consumed quickly, as their aroma will intensify over time, even with proper wrapping. On the other hand, hard, aged cheeses like Parmigiano-Reggiano and Farmhouse Cheddar are more durable and can be stored for longer periods, but they too will eventually develop some bluish-green mould, even when properly wrapped.
Lastly, remember that "aged" is a relative term in cheesemaking. It can refer to a month, four months, or even over two years, depending on the type of cheese and your desired results. The longer you age your goat cheese, the harder its interior will become, and the more intense its flavour will be.
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Frequently asked questions
You can use pasteurized or raw goat's milk to make goat cheese. For commercial cheesemakers in the U.S., cheese cannot be made with raw milk unless it’s going to age for at least 60 days.
The "make" for aged goat cheese can take anywhere from two to seven hours, depending on the recipe’s complexity.
You will need a bigger dish towel and a colander-over-a-bucket system for straining. You can also use a small hard cheese mold to leave a nice smooth surface.
The ripening period depends on the recipe, but generally, the longer the cheese is aged, the harder its interior will become, and the more intense the goaty flavour will be. Goat Milk Tomme, for example, will be ready in 60 to 90 days.
When the surface dries down, it will not support mold development as well, and you will need to clean the cheese with a light rub of olive oil. After 3-4 weeks, you can age the cheese for 2-3 months or longer.
