Randy Chandler
Goat cheese, or chèvre, is a popular alternative to cheese made from cow's milk. It is valued for its mild and earthy flavor, as well as its ease of digestion. However, some people find the strong goaty flavor of goat cheese off-putting. The goatyness of goat cheese is influenced by two key factors: the age of the milk when processed and whether male goats, or bucks, are kept in the same pen as female goats, or does. To reduce the pungency of goat cheese, one can try rinsing the cheese curds with cold water, soaking the cheese in water, heating the cheese, or pairing it with strong-flavored foods such as aromatic herbs, spices, or bitter leaves.
| Characteristics | Values |
|---|---|
| Soaking | Soak goat cheese in water for several days in a closed box in the fridge to reduce the smell. |
| Pairing | Pair goat cheese with strongly flavored foods such as peppery or bitter leaves, tapenade, toast points, bechamel, charred artichoke hearts, or beef. |
| Heating | Warm thin slices of goat cheese on pizza, toast, or a pan with a cover, or finish under a grill or with a blowtorch. |
| Herbs and spices | Use herbs such as thyme, rosemary, laurel leaves, chives, dill, or spices such as curry, ginger, and ground white or black pepper to add a refreshing twist and mellow the flavor. |
| Rinsing | Lightly rinse cheese curds with cold water to wash away some of the tang from the acid. |
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What You'll Learn
- Rinse the cheese curds with cold water to wash away some of the tang
- Store the cheese in a closed box in the fridge with water to dilute the aroma
- Use herbs and spices like thyme, rosemary, laurel leaves, curry, ginger, and pepper to give the cheese a refreshing twist
- Warm the cheese and press it onto toast, finishing under a grill or with a blowtorch
- Pair the cheese with strongly flavoured, peppery or bitter leaves in a salad
Rinse the cheese curds with cold water to wash away some of the tang
Rinsing cheese curds with cold water can effectively reduce the pungency of goat cheese. This process, known as curd washing or curd rinsing, involves adding water to the nascent curds, thereby removing lactose and reducing the potential for the production of lactic acid by starter culture bacteria. The result is a milder, sweeter, and less pungent cheese.
To apply this technique to goat cheese, follow these steps:
- Prepare the cheese curds: Start by obtaining fresh goat cheese curds or making your own. The rinsing process is most effective when applied to nascent curds before they have fully set.
- Use cold water: Fill a container with cold water. Cheesecloth, which is commonly used in cheesemaking, should also be rinsed with cold water to remove any impurities that could affect the flavor of the cheese.
- Rinse the curds: Gently place the cheese curds in the cold water and agitate them slightly to ensure that all surfaces come into contact with the water. You can use a soft-bristled brush to carefully remove any stubborn particles without damaging the curds.
- Repeat as needed: Depending on the initial pungency of your goat cheese curds, you may need to repeat the rinsing process several times, using fresh cold water each time. Taste the curds between rinses to gauge the progress and avoid over-rinsing, which could affect the desired flavor and texture.
- Drain and proceed: After rinsing, drain the curds thoroughly to remove any excess water. From this point, you can continue with your chosen cheesemaking process, such as molding, aging, or adding flavorings.
By rinsing the cheese curds with cold water, you are actively reducing the lactose content and, consequently, the production of lactic acid, which contributes to the pungent flavor of goat cheese. This technique is especially useful for those who find the tanginess of goat cheese overpowering or want to create a milder version of this versatile cheese.
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Store the cheese in a closed box in the fridge with water to dilute the aroma
If you want to reduce the pungency of goat cheese, storing it in a closed box in the fridge with water is an effective method. This technique is commonly used for feta cheese to reduce its saltiness, but it can also help to dilute the strong aroma of goat cheese.
First, remove the cheese from its original plastic packaging. Leaving the cheese in its vacuum-sealed plastic wrap can give it an unpleasant plastic flavour. Instead, wrap the cheese in wax or parchment paper. You can secure the paper with tape to ensure it stays in place. Then, place the wrapped cheese in a closed container.
Next, fill the container with water. Make sure the cheese is fully submerged in the water. Place the closed container with the cheese and water in the fridge. Check on the cheese periodically, and change the water a few times if necessary.
Keep the cheese in the water until the aroma has reduced to your desired level of pungency. Note that while this method is effective, it may not be possible to completely eliminate the strong aroma to suit your personal taste preference.
Remember, moisture plays a critical role in how quickly cheese can spoil. Therefore, it is important to monitor the cheese and ensure that it is not left in the water for too long, as too much moisture can lead to spoilage.
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Use herbs and spices like thyme, rosemary, laurel leaves, curry, ginger, and pepper to give the cheese a refreshing twist
Goat cheese, or chèvre, is a popular ingredient known for its creaminess, tang, and distinctive flavour. While it is usually mild, it can have a pungent "goatiness" that some may find undesirable. If you're looking to reduce this pungency, there are several herbs and spices you can use to give the cheese a refreshing twist. Here are some options:
Thyme
Thyme is a versatile herb that can be used to add a subtle, yet refreshing flavour to goat cheese. You can make a thyme and fig goat cheese spread by beating together cheese, sour cream, honey, and thyme until smooth. Then, stir in chopped figs and almonds, and sprinkle with additional thyme if desired. This mixture can be served with crackers, baguette slices, or vegetables.
Rosemary
Rosemary has a strong, woody aroma and flavour that can help to mask the pungency of goat cheese. It pairs well with other herbs like thyme and can be used fresh or dried. You can experiment with adding chopped rosemary to your goat cheese recipes or infusing rosemary into goat's milk before making cheese.
Laurel Leaves
Laurel leaves, also known as bay leaves, have a strong, herbal flavour that can complement goat cheese. They are commonly used in dishes like stews and soups, adding a subtle warmth and complexity to the dish. To use laurel leaves with goat cheese, you can infuse the milk with the leaves before making the cheese or add crushed laurel leaves directly to your cheese mixture.
Curry Powder
Curry powder is a blend of spices commonly used in Indian cuisine, and it can add a robust and complex flavour to goat cheese. You can create a curry goat cheese croquette by mixing goat cheese with curry powder and other spices, forming the mixture into balls, dipping them into a cornstarch slurry, rolling them in breadcrumbs, and then air frying or deep frying until golden brown.
Ginger
Ginger is a pungent spice that can be used to add a warm, slightly sweet flavour to goat cheese. You can experiment with adding grated or pureed ginger to your goat cheese recipes or using ginger powder as a seasoning. Ginger pairs well with other spices like cinnamon and nutmeg, so you can create a spice blend to complement the cheese.
Pepper
Pepper, particularly white pepper, is one of the unique flavour characteristics of goat cheese, according to a study by Kansas State University. However, adding additional pepper or using a different variety like black pepper can help to mask the goatiness of the cheese. You can experiment with different types of peppercorns and grinding techniques to find the right balance for your taste.
By using these herbs and spices, you can reduce the pungency of goat cheese while adding new dimensions of flavour to your dishes. Play around with different combinations and amounts to find the ratios that suit your palate.
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Warm the cheese and press it onto toast, finishing under a grill or with a blowtorch
Warming goat cheese and pressing it onto toast, finishing under a grill or with a blowtorch, is a great way to reduce its pungency. This technique can help mellow the strong "goaty" flavour of goat cheese, making it more palatable for those who are put off by its intensity.
To do this, start by thinly slicing the goat cheese. You can then warm the slices and press them onto toast. For an extra touch of warmth and crispness, finish the toast under a grill or with a blowtorch. The heat from these cooking methods will help to soften the flavour of the cheese, making it less pungent and more approachable.
It is worth noting that the type of bread used for the toast can also influence the overall flavour. For instance, a heartier, more rustic bread might complement the goat cheese's tanginess, while a milder, softer bread could help balance and mellow the flavour.
Additionally, when preparing goat cheese in this manner, consider serving it with a green salad. The peppery or bitter leaves will provide a flavourful contrast to the cheese, further reducing its pungency. This combination can create a well-rounded and satisfying meal, offering a balance of flavours and textures.
Finally, while warming and toasting goat cheese can help reduce its pungency, it is important to start with high-quality cheese. The quality of the milk used and the age of the milk when processed are key factors in determining the intensity of the "goatyness" of goat cheese. By selecting a reputable dairy producer who prioritises high standards in their goat milk production, you can further ensure a more mild and pleasant flavour.
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Pair the cheese with strongly flavoured, peppery or bitter leaves in a salad
Goat cheese, or chèvre, is known for its tangy, strong flavour, sometimes described as "goatyness". This flavour can be reduced by rinsing the cheese curds with cold water, which washes away some of the tang from the acid. Another option is to soak the cheese in water in a closed box in the fridge for several days, changing the water a few times. This will reduce the aroma and saltiness of the cheese.
To further mellow the flavour of goat cheese, pair it with strongly flavoured, peppery, or bitter leaves in a salad. The sharpness of the greens will compete with the flavour of the cheese, creating a more balanced dish.
Some specific types of greens that would work well in this context include:
- Arugula (rocket): This green has a peppery flavour that will stand up to the tang of the goat cheese.
- Watercress: With a slightly spicy and bitter taste, watercress can help to offset the richness of the cheese.
- Radicchio: The bitterness of radicchio will provide a nice contrast to the creaminess of the goat cheese.
- Endive: Slightly bitter and crisp, endive can add a refreshing element to the salad while also standing up to the flavour of the cheese.
In addition to these greens, you could also include other ingredients in your salad to further balance the flavours. For example, sweet elements like sliced pear, beets, or strawberries could provide a nice contrast to the sharpness of the cheese and greens. Toasty nuts, such as walnuts, or seeds could add a crunchy texture and a subtle earthy flavour. You could also incorporate fresh or dried herbs, such as chives, thyme, or rosemary, to give the salad a refreshing twist and further mellow the flavour of the cheese.
Finally, when it comes to dressing your salad, a simple vinaigrette made with a fruity and sweet white wine could pair nicely with the other components of the dish. Alternatively, a dark stout or a gin and tonic could also complement the flavours of the salad.
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Frequently asked questions
Try soaking it in water for a few days in a closed box in the fridge. Change the water a few times if necessary.
You can try cooking it. Applying heat to goat cheese can mellow its flavour. Try grilling it, putting it on pizza, or warming it on toast.
Yes, you can use herbs and spices to give goat cheese a refreshing twist and mellow its flavour. Try aromatic herbs such as thyme, rosemary, laurel leaves, curry, ginger, and ground white or black pepper.
If you're making goat cheese, use milk that is no more than four days old. The older the milk is, the stronger the "goatyness" will be in the cheese.
