Andy Montoya
Goat's cheese, or Chevre cheese, is a versatile ingredient that can be used in a variety of dishes, from salads to pasta sauces. It has a distinct creamy flavour and crumbly texture, making it a popular choice for cheese enthusiasts. When it comes to breaking up goat's cheese, there are a few techniques to consider. Firstly, the type of goat's cheese you have will determine the best approach. Soft and creamy goat's cheeses can be challenging to crumble and may require chilling in the freezer for a few minutes to firm up before breaking apart with your hands or a fork. Harder goat's cheeses, on the other hand, can be grated or shaved, adding a tangy flavour to salads or roasted vegetables.
How to break up goat cheese
| Characteristics | Values |
|---|---|
| Goat cheese texture | Crumbly, creamy |
| Tools | Traditional knife with a curved tip and twin-forked end, cheese harp |
| Cutting technique | Cut into equal parts from the center to the edge, cut like a cake, cut into round slices |
| Freezing | Freeze soon after preparing, tightly wrapped, lasts up to 6 months |
| Thawing | Allow to thaw slowly in the fridge |
| Storage | Store in the fridge, lasts 1-2 weeks, best kept with slight humidity |
| Serving | Take out of the fridge about an hour before serving |
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What You'll Learn
How to make goat's cheese at home
Making goat's cheese at home is a simple and cost-effective process. It requires just three ingredients and some basic equipment.
Firstly, you will need to gather your ingredients: full-fat goat's milk (pasteurized is best), citric acid, and water. You will also need cheese salt (kosher salt) to flavour the cheese.
Next, you will need to prepare your equipment. You will require a 3-6 quart pot made from a non-reactive metal, a thermometer (a digital thermometer is best), and cheesecloth or a sieve for draining the cheese.
Now, you are ready to begin making the cheese. Here is a simple step-by-step guide:
- Dissolve the citric acid in the water. This will be added to the goat's milk to encourage it to separate into curds and whey.
- Heat the goat's milk to 86°F (no higher than 180°F). Do not let the milk boil, as this will cause the proteins to break down.
- Add the dissolved citric acid to the heated milk. This will cause the milk to coagulate and separate into curds and whey.
- Allow the mixture to sit for around 10 minutes. Goat's milk curds can be small and less formed, so the mixture may still look fairly liquid.
- Drain the cheese. Place a cheesecloth inside a sieve and pour the mixture into it, allowing it to drain for about an hour. Alternatively, you can bundle the cheesecloth and hang it from a faucet to drain.
- Add salt to the drained cheese and mix well.
- Form the cheese. You can place it in a mold or roll it into a log. If rolling, chill the cheese for 30 minutes first to allow it to firm up, then use beeswax wrap, plastic wrap, or wax paper to shape it.
Your homemade goat cheese is now ready to use! It will last for about 1-2 weeks in the fridge, and can be frozen for up to 6 months.
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How to cut goat's cheese correctly
Cutting goat's cheese correctly is an art form. The right technique will help to preserve the aromas and extend the shelf life of the cheese. It will also ensure that each person at your table can fully appreciate the flavours on your cheese board.
Firstly, take your goat's cheese out of the fridge about an hour before serving. This will ensure it is at the ideal temperature and texture for cutting.
When it comes to the cutting itself, the technique will depend on the shape of the cheese. For example, round cheeses should be cut like a cake, working from the centre outwards to the rind and serving same-sized triangular wedges. Long cheeses, on the other hand, should be cut into round slices. For pyramid-shaped cheeses, cut thin triangular portions from the centre down through the height of the cheese.
If you are cutting a goat cheese log, a cheese harp can be a useful tool. This is fitted with a cheese-cutting wire, allowing you to make clean, thin and precise cuts into slices. Alternatively, you can use a traditional knife with a curved tip and twin-forked end. If you are using one knife for multiple cheeses, remember to wipe it clean between cuts to avoid mixing flavours.
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How to crumble goat's cheese
Crumbling goat's cheese is a great way to enhance a variety of dishes, from salads to pasta sauces. Here is a step-by-step guide on how to crumble goat's cheese like a pro:
Choosing the Right Cheese:
Start by selecting a good-quality goat's cheese, also known as chèvre. Look for a cheese with a crumbly, cream cheese-like texture that is creamy and tangy in flavour. This type of goat's cheese will crumble more easily than softer or harder varieties.
Preparing the Cheese:
If your goat's cheese is very soft or creamy, place it in the freezer for about 5 minutes to firm it up slightly. This will make it easier to crumble and help it retain its shape. Alternatively, if you're working with a slightly harder cheese, you can bring it to room temperature to make it a bit softer and easier to crumble.
Crumbling Techniques:
Now, it's time to crumble! You can use your hands to break the cheese into small pieces, creating a rustic, chunky texture. Alternatively, use a fork to achieve smaller, finer crumbs. If you prefer a more uniform crumble, try using a cheese harp, which is a tool specifically designed to create thin, precise slices or crumbles.
Storing and Serving:
Goat's cheese is best served fresh, so crumble it just before adding it to your dish. However, if you have any leftover crumbled cheese, you can store it in an airtight container in the refrigerator for up to a week. To extend its shelf life, wrap the cheese tightly and store it in the freezer for up to 6 months.
Using Crumbled Goat's Cheese:
Crumbling goat's cheese is an excellent way to add flavour and texture to various dishes. Sprinkle it over salads, roasted vegetables, or pasta. It also works well as a stuffing for chicken or as a topping for burgers. Get creative and experiment with different combinations!
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How to store goat's cheese
Storing goat cheese correctly is key to preserving its fresh, distinctive flavours. There are several ways to store goat cheese, depending on whether it is fresh or aged, and whether it has been opened.
Fresh goat cheese is soft, young, and moist, with a creamy to crumbly texture. It is often packaged in a log shape, and can be stored in the refrigerator for about two months if it is unopened and vacuum-sealed. Once opened, it should be removed from its original packaging and stored in a lidded plastic or glass container in the refrigerator. It should be consumed within a week.
Aged goat cheese, on the other hand, is ripened over a longer period and is slightly firmer in texture. It can be stored in the refrigerator, wrapped in wax or parchment paper, or placed in an airtight glass container for extra protection. It can also be frozen to extend its shelf life, but this is not recommended for fresh goat cheese as it can alter the texture and flavour.
To prevent goat cheese from drying out, it is important to wrap it tightly in aluminum foil or wax paper to seal it and prevent air exposure. It should be stored in the refrigerator's vegetable crisper drawer or in a dedicated cheese drawer.
Additionally, it is important to note that goat cheese is sensitive to humidity and temperature. It should be stored in an environment with the right amount of humidity to prevent mould growth, and at a temperature between 4°C and 10°C.
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What to eat with goat's cheese
Goat cheese, or chèvre, is a versatile ingredient that can be used in a variety of dishes. It has a rich, tangy flavor and a creamy texture, making it a delicious addition to many recipes. Here are some ideas for what to eat with goat cheese:
Salads
Goat cheese is an excellent topping for salads, adding a creamy texture and tangy flavor. Try pairing it with mixed greens, beets, cucumbers, spinach, arugula, walnuts, cranberries, and a vinaigrette dressing. You can also add other ingredients like tomatoes, red onions, cashews, or blueberries to create your own unique salad.
Appetizers and Snacks
Goat cheese can be used to make a variety of appetizers and snacks, such as warm goat cheese fritters, goat cheese mousse, or a simple dip for crackers, bread, or crudites. For a sweet treat, stuff medjool dates with goat cheese and top them with honey. You can also make whipped goat cheese by mixing it with Greek yogurt, cream cheese, or heavy cream, and adding herbs and spices.
Pizza and Pasta
Goat cheese is a perfect topping for pizza, adding a creamy tang to the dish. It pairs well with vegetables like asparagus, peas, and sun-dried tomatoes, or with crisp, chopped bacon. For a vegetarian option, try using Indian naan bread as the base and adding your favorite toppings.
Goat cheese can also be used in pasta dishes, creating a creamy sauce without the need for heavy cream or butter. Simply mix it with herbs and your favorite pasta. You can also add other ingredients like spinach, lemon, garlic, or basil to enhance the flavor.
Eggs and Omelets
Goat cheese is a delicious addition to egg dishes such as omelets, quiches, and frittatas. Try making a sautéed cherry tomato and spinach omelet with goat cheese, or simply adding it to your scrambled eggs.
Meat Dishes
Goat cheese can be used to enhance the flavor of meat dishes. Try slathering herbed goat cheese sauce on grilled chicken breasts or stuffing it into baked chicken or turkey. It also goes well with meatballs in marinara sauce, providing a creamy contrast to the savory meatballs.
With its versatility and rich flavor, goat cheese is a wonderful ingredient to experiment with in the kitchen. These suggestions provide a starting point for creating delicious dishes that showcase the unique taste and texture of goat cheese.
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Frequently asked questions
If the goat cheese is very creamy, place it in the freezer for 5 minutes and then crumble it with your hands or a fork.
Cut it like a cake, working from the center outward to the rind, and serve same-sized triangular wedges.
You can use a traditional knife with a curved tip and twin-forked end, or a cheese harp, which is especially good for goat cheese logs.
