Andy Montoya
Goat's milk brie is a variety of the classic French cheese, brie, which is usually associated with cow's milk. Goat brie has a bright white paste and rind, a creamy texture, and a tangy, earthy flavour. It is often considered easier to digest than cow's milk brie and is a good alternative for those who are unable to tolerate cheese made from cow's milk. Goat brie is a versatile ingredient and can be baked in a skillet with mushrooms, wrapped in puff pastry, or topped with honey. It can also be used to make a savoury soufflé, a sophisticated dish that is surprisingly easy to prepare.
| Characteristics | Values |
|---|---|
| Preparation | Melt butter over low heat, stir in flour and cook until it turns pale golden. Turn up the heat to medium, add milk, and whisk until the mixture thickens. Add goat cheese brie and whisk until the cheese melts. Add salt and pepper. Lightly beat the egg yolks and add to the mixture, stirring until smooth. Beat egg whites until stiff peaks form, then fold them into the mixture. Pour the mixture into ramekins. |
| Serving suggestions | Goat cheese brie pairs well with baguette, crackers, fresh fruit, cured meat, and olives. It can be baked in a skillet with mushrooms, wrapped in puff pastry, or topped with honey. It can also be used in grilled cheese or pizza. |
| Taste | Tangy, earthy, creamy, and gooey. |
| Texture | Soft-ripened with a creamy paste and edible bloomy rind. |
| Colour | Bright white. |
| Storage | Loosely wrap in parchment or wax paper and store in the refrigerator for several weeks. |
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What You'll Learn
Making goat cheese brie from scratch
To make goat cheese brie from scratch, you will need the following ingredients: goat's milk, rennet, enzymes, and Penicillium candidum (a type of mould). You will also need special equipment, such as a large cooking pot, a thermometer, and moulds for shaping the cheese.
Step 1: Heat the Milk
Start by heating the goat's milk in a large cooking pot to 86ºF (30ºC). This temperature is important to ensure the milk is not too hot or too cold for the next steps.
Step 2: Add the Culture and Penicillium Candidum
Add the culture and Penicillium candidum to the heated milk, stirring well from top to bottom to ensure it is fully incorporated. The Penicillium candidum is what will give the cheese its distinctive bloomy rind.
Step 3: Add the Rennet Solution
Add the rennet solution to the milk mixture and stir again, following the same top-to-bottom stirring motion. The rennet solution will cause the milk to begin coagulating and forming curds. Let this mixture sit for 20 to 30 minutes, or until a "clean break" is achieved.
Step 4: Cut and Rest the Curd
Once the clean break is achieved, cut the curd into 1/2-inch (13-mm) pieces. Allow the curd to rest for about 10 minutes. This step helps the curds firm up and release whey, which is the liquid part of the milk.
Step 5: Prepare the Moulds
Line up your moulds and a mat if using open-bottomed round moulds. The moulds will give your cheese its characteristic shape.
Step 6: Pack the Curds into the Moulds
Gently pack the curds into the prepared moulds, draining off any excess whey. The whey can be reserved for other purposes, such as making ricotta cheese or feeding to pets.
Step 7: Flip the Cheese
After 20 minutes, flip the moulds to allow the cheese to resituate. Repeat this step two more times at 20-minute intervals. It is recommended to flip over a sink, as it can be a tricky skill to master.
Step 8: Air Dry the Cheese
Let the cheese sit in the moulds on the mat overnight. In the morning, unmould the cheese and let it air dry for a few hours until it is firm.
Step 9: Brine the Cheese
Place the firm cheese in a fully saturated brine for 20 minutes, then air dry it again. This step helps to develop the flavour and texture of the cheese.
Step 10: Develop the Mould
Place the cheese in a 50ºF to 55ºF (10 to 12.7ºC) environment to allow the mould to develop. This process usually takes 7 to 12 days, and you will see the mould starting to form within 3 to 5 days.
Step 11: Age the Cheese
Once the mould has fully developed, wrap the cheese in wax or cheese paper and age it for about 10 more days. The cheese is ready to eat at any point, but it is best enjoyed after 21 days of ageing, when its flavour is well developed.
Goat cheese brie is a delicate and tangy cheese that pairs well with fresh fruit, crackers, cured meat, and olives. It can be baked, grilled, or used in dips and pasta sauces. Enjoy your homemade goat cheese brie!
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Preparing a goat cheese brie soufflé
To start, you will need to buy goat cheese brie, which is made with goat's milk. This can be found in specialty cheese stores or substituted with regular brie or goat cheese. The goat cheese variation tends to have a slightly tangy, earthy flavor and a bright white paste and edible rind.
To begin preparing the soufflé, you will need to butter and flour 1-cup ramekins and set them aside. Preheat the oven to 375°F/190°C. Bring 8 cups of water to a boil in a large pot. In a medium saucepan, melt butter over low heat, stirring in the flour and cooking until the mixture is a pale golden color, which should take about 2 minutes. Then, turn the heat up to medium and gradually add milk, whisking constantly until the mixture thickens, which should take about 3-4 minutes.
Next, add the goat cheese brie and whisk until the cheese is fully melted and incorporated. Add salt and pepper to taste. Remove the pan from the heat and lightly beat the egg yolks, adding them to the cheese and egg mixture, beating until smooth. You can add fresh rosemary at this stage for extra flavor. In a separate bowl, beat the egg whites until stiff peaks form, and then gently fold them into the cheese and egg mixture until fully combined.
Pour the mixture into the prepared ramekins, filling them to the top. Using a clean, flat knife, sweep over the ramekin tops to remove any excess. Place the ramekins in a casserole pan with at least 2-inch sides and gently pour boiling water into the pan until it comes halfway up the sides of the ramekins, being careful not to get any water into the soufflé mixture. Place the pan in the oven and bake until the soufflés are golden and puffed.
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Baking goat cheese brie
To bake goat cheese brie, first, preheat your oven to 375°F (190°C). Then, remove the goat brie from its packaging, being careful not to damage the rind, which is edible and adds extra creaminess to the cheese. If the brie came in a stapled wood case, you can keep it for baking, but do not use a glued wood case as the glue can melt into the cheese. Place the brie on a lined cookie sheet, and if desired, add toppings such as walnuts, honey, or a swirl of cranberry sauce. You can also stuff the brie with garlic, rosemary, and thyme for added flavour.
Bake the goat cheese brie for 10-20 minutes, or until it starts to melt and ooze. Be careful not to bake it for too long, as goat brie can quickly thin out and lose its shape. Serve the baked goat cheese brie with crackers, bread, apple slices, or fresh fruit and cured meats on the side. Enjoy this warm, comforting, and gooey treat!
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Making a goat cheese dip
Goat cheese dip is a delicious and easy-to-make appetizer that can be served throughout the year. It can be made in a variety of ways, with different ingredients and flavors to suit your taste. Here is a simple recipe for a baked goat cheese dip that can be served with crackers, veggies, fruits, or pita chips.
Ingredients
- Goat cheese
- Cream cheese
- Parmesan cheese (or shredded cheddar)
- Black pepper
- Olive oil
- Fresh herbs (optional)
- Roasted nuts (optional)
- Sun-dried tomatoes (optional)
Instructions
Preheat your oven to 400 degrees Fahrenheit. Place the goat cheese, cream cheese, Parmesan cheese, black pepper, and olive oil in the bowl of a food processor. If you want to add any optional ingredients, like fresh herbs, roasted nuts, or sun-dried tomatoes, add them now. Pulse a few times to break up the goat cheese logs, and then process until all the ingredients are fully combined.
Transfer the cheese mixture to an oven-proof bowl and lightly coat it with oil. Bake in the preheated oven for 16 to 18 minutes, or until the top turns a light golden brown and it starts to bubble. Serve immediately with your choice of crackers, veggies, fruits, or pita chips.
Tips and Variations
You can make this dip ahead of time and store it in the fridge until you're ready to bake and serve it. Simply prepare the cheese mixture, place it in the bowl you plan to bake it in, cover it with plastic wrap, and keep it in the fridge. You can also freeze the dip, but it's best enjoyed fresh.
For a more savory dip, consider adding ingredients like sun-dried tomatoes, chopped olives, minced red onions, or capers. If you want to add a touch of sweetness, try drizzling honey over the dip and sprinkling it with bacon, raisins, pistachios, or other dried fruits and nuts.
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Pairing goat cheese brie with other foods
Goat brie is a delicate cheese with subtle grassy elements and a tangy, often earthy flavour. Its creamy texture is gooier than the runnier texture of cow's milk brie. The rind of goat's milk brie is also a brighter white than that of its cow's milk counterpart.
Goat brie's unique characteristics make it a versatile ingredient that can be paired with a variety of foods. Here are some suggestions:
- Fruits and Vegetables: Goat brie pairs well with fresh fruits, especially seasonal ones. In the summer, try combining it with peaches, apricots, nectarines, or berries like cherries or redcurrants. In the autumn, opt for apples, pears, figs, or grapes. Goat brie's earthy flavour also complements vegetables, especially in pasta dishes. Try pairing it with sweet and peppery basil, salty pancetta, and thin pasta.
- Meats: Goat brie goes well with cured meats, such as salami, chorizo, or prosciutto. It is also a good match for pork.
- Nuts: Nuts are a classic partner for cheese. Try pairing goat brie with walnuts, hazelnuts, pecans, or pistachios. For a nuttier flavour, choose a nutty bread to accompany the cheese.
- Condiments and Sweet Spreads: The sweetness of jams and honey helps to bring out the subtle flavours of goat brie. Fig, raspberry, or blackberry jam pairs well with the cheese, as does mild honey like acacia honey or richly aromatic varieties like chestnut or lavender honey.
- Beverages: When it comes to drinks, a crisp and fruity sauvignon blanc or a malty Belgian tripel are excellent choices to pair with goat brie.
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Frequently asked questions
Making goat cheese brie involves adding rennet and enzymes to goat's milk, heating it to form curds, packing the curds into molds, draining off excess whey, and developing the rind by adding yeast. The process is the same as for making cow's milk brie.
To make a goat cheese brie soufflé, melt butter in a saucepan over low heat, stir in flour, and cook until it turns pale golden. Gradually add milk, whisking until the mixture thickens. Add goat cheese brie and whisk until the cheese is fully melted, then add salt and pepper. Lightly beat egg yolks and add to the mixture, stirring until smooth. In a separate bowl, beat egg whites until stiff peaks form, then gently fold them into the cheese and egg mixture. Pour the mixture into ramekins and bake.
Goat cheese brie can be served in many ways. It pairs well with crackers, fresh fruit, cured meat, and olives. It can be baked in a skillet with mushrooms, wrapped in puff pastry, or topped with honey. It can also be blended into cream for desserts, added to dips, or melted and served as a baked appetizer.
