Frederic Melton
Goat's cheese is a staple in many diets around the world, with 65% of the global population using goat's milk as their standard. However, some people dislike the strong, tangy flavour of goat's cheese, known as goatyness. This distinct scent is caused by pheromones produced by bucks during breeding season, which can permeate the milk if the male and female goats are kept in the same pen. While some people enjoy this pungent taste, others may find it off-putting. If you are looking to reduce the goaty smell and flavour of your goat's cheese, there are several methods you can try, such as melting it onto pizza or tarts, adding aromatic herbs, or mixing it with milder cheeses.
| Characteristics | Values |
|---|---|
| Goat cheese taste | Strong, tangy, "goaty" |
| Reasons for taste | Milk used is old, male goats live with females during breeding season |
| Solutions | Mix with other cheeses, add herbs and spices, cook, melt |
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What You'll Learn
Keep bucks and does separate
Goat cheese's strong "goaty" flavour, or "goatyness", can be attributed to two key factors: the age of the milk used in its production, and whether bucks and does are housed together. During breeding season, bucks emit a strong odour to attract does, which can permeate the milk if the two are kept in the same pen.
To avoid this, it is advisable to keep male and female goats in separate pens or enclosures. This practice can help prevent the transfer of the buck's scent to the doe's milk, reducing the "goaty" flavour in resultant cheese products.
The separation of bucks and does can be challenging, especially for those with limited space or resources. However, it is crucial to prevent the milk and cheese from absorbing the buck's odour. This odour is produced by pheromones, which bucks release to attract does during breeding season.
By keeping the bucks and does apart, you can minimise the impact of the buck's scent on the milk and cheese. This practice ensures that the milk retains a fresh flavour, resulting in milder-tasting goat cheese.
Additionally, maintaining separate enclosures can provide other benefits, such as easier management and more targeted care for each group. It is worth noting that the intensity of the buck's odour may vary depending on factors like age, overall condition, and individual differences. Some younger or older bucks may have a less potent scent, while those in their prime breeding years tend to have a stronger smell.
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Use fresh milk
The use of fresh milk is crucial in reducing the "goaty" smell in goat cheese. This scent is primarily attributed to two factors: the age of the milk and the proximity of male and female goats during milk production.
Firstly, it is important to understand that the older the milk is when processed, the more pronounced the "goaty" flavor will be in the resulting cheese. This is because, during the breeding season, male goats emit strong-smelling pheromones to attract female goats. If the male and female goats are housed together, these pheromones can permeate the milk of the female goats, resulting in a stronger goat-like scent and flavor. Therefore, it is essential to keep male and female goats separated to mitigate this effect.
Additionally, the age of the milk plays a significant role in the intensity of the "goaty" aroma. The longer the milk is left before processing, the stronger this characteristic smell becomes. To address this issue, cheesemakers should only use fresh milk, preferably not more than four days old, as recommended by experts like Pete from Lively Run Dairy. By adhering to this guideline, the milk retains a fresh flavor, resulting in a milder-tasting goat cheese.
Furthermore, the practice of "squirting off" the initial milk during the milking process is worth considering. Some small-herd goat farmers choose to discard the first bit of milk, as it can often taste very "goaty." While this may not be feasible for larger-scale operations, it is an effective method for small-scale cheesemakers to ensure the milk used for cheese production is of the highest quality and has a reduced "goaty" scent.
In summary, using fresh milk is a critical step in reducing the "goaty" smell in goat cheese. By keeping male and female goats separated, especially during breeding season, and prioritizing the use of milk that is not more than a few days old, cheesemakers can significantly minimize the intensity of the characteristic goat-like aroma in their final product.
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Mask with herbs and spices
Goat cheese is known for its pungent and funky flavours and smells, which can be off-putting to some. While it's challenging to completely remove the smell of goat cheese, using herbs and spices can help mask it and make it more palatable. Here are some tips to achieve that:
- Aromatic herbs: Thyme, rosemary, and laurel leaves are great choices to infuse goat cheese with refreshing flavours that can balance its gaminess.
- Spices: Experiment with spices like curry, ginger, and ground white or black pepper to add new dimensions of flavour and reduce the perception of goat cheese's strong aroma.
- Oil infusion: Infuse oils with herbs and spices. When coated in infused oil, the cheese will take on the smell and flavour of the oil. Heat the oil with herbs and spices, allowing them to release their aromas and infuse the oil.
- Marinade: Create a marinade by mixing flavour-infused oils with extra spices and herbs. Submerge the cheese in this mixture and let it sit for a while before removing it from the marinade. This technique is commonly used with meat to mask strong odours.
- Cooking: Try incorporating goat cheese into cooked dishes with stronger-flavoured ingredients. For example, you can melt it into a béchamel sauce and serve it with charred artichoke hearts and beef, or use it in a pizza or tart with other robust flavours.
- Pairing: Pairing goat cheese with the right beverage can also help balance its aroma. Instead of wine, which can be too acidic, consider pairing it with beer.
Remember, when using herbs and spices to mask the smell of goat cheese, it's essential to find the right balance. Experiment with different combinations and ratios to find the most pleasing flavour profiles.
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Mix with other cheeses
Goat cheese, or chèvre, is a simple-to-make, cost-effective cheese that can be used in a variety of dishes. However, some people dislike its strong "goaty" smell and flavour. To reduce this, you can mix goat cheese with other cheeses, such as cream cheese, to create a spreadable mixture. A 2:1 ratio of goat cheese to cream cheese can be combined in a blender, and you can even add extra ingredients such as garlic, red pepper flakes, or herbs to further mask the goaty flavour.
Another option is to dilute the goat cheese's aroma by soaking it in water for several days in a closed box in the fridge. This technique, commonly used with feta cheese, can help reduce the saltiness and mellow the aroma. If necessary, change the water a few times.
Goat cheese can also be melted on pizzas or tarts, creating a mellow flavour with no strong smell. Using a small amount of goat cheese and mixing it with other strong flavours, such as a pear and walnut tart on a puff pastry base, can help mask the goaty flavour.
Additionally, you can try adding aromatic herbs and spices to your goat cheese. Thyme, rosemary, laurel leaves, curry, ginger, and ground white or black pepper can give the cheese a refreshing twist and mellow its gamey flavour. You can also cover the goat cheese in fresh herbs, such as chives or dill, or dried herbs and spice blends like tarragon, za'atar, or basil. For a sweet variation, drizzle the cheese with honey and cinnamon.
Finally, pairing goat cheese with beer instead of wine can enhance your experience. Beer is less acidic than wine, making it a better companion for goat cheese.
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Cook on pizza or tarts
If you're looking to cook with goat cheese but want to minimise its strong scent, there are a few things you can try. Firstly, consider the type of goat cheese you're using. The creamy variety, chèvre, tends to have a stronger "goaty" flavour due to the age of the milk used and the proximity of male goats to females during milking. Opting for a harder goat cheese, such as goat gouda, or trying a different brand may result in a milder flavour.
When it comes to cooking goat cheese on pizza or tarts, melting the cheese can help to mellow its scent and taste. Thin slices of goat cheese on pizza, or a small amount mixed with other strong flavours on a tart, can make the goatiness less pronounced. For example, you could try a pear and walnut tart with some goat cheese on a puff pastry base.
Additionally, you can experiment with different sensory experiences to balance out the goaty flavour. Try pairing the goat cheese with sweet flavours like honey, or very hot chilli sauce, which can help to mask the scent and provide a contrasting taste experience.
If you're looking to reduce the scent of goat cheese before cooking, you can try soaking it in water for several days in a closed box in the fridge. This technique, commonly used with feta to reduce saltiness, can also help to dilute the aroma of goat cheese. However, it may not completely eliminate the smell, and you may need to change the water a few times.
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Frequently asked questions
Try melting the goat cheese on a pizza or in a tart. This will reduce the smell and taste quite mellow.
You can try adding herbs and spices such as thyme, rosemary, laurel leaves, curry, ginger, and ground white or black pepper to give goat cheese a refreshing twist and mellow its gamey flavor.
The "goatyness" of goat cheese is caused by two key factors: how old the milk is when it is processed and whether the bucks, who can emit a distinct odor, regularly live in the same pen as the does.
