Randy Chandler
Making goat cheese at home is a fun and cost-effective activity. It is also simple and requires just a few ingredients. The ripening process is an important step in making goat cheese, as it determines the taste and texture of the final product. The ripening process involves allowing the cheese to age at a desired temperature and humidity level, which can range from a few days to several weeks. The longer the cheese ripens, the stronger its smell and taste will be. Additionally, the size and shape of the cheese also influence the aging process, with larger cheeses taking longer to ripen. The optimal temperature for ripening goat cheese is between 12°C and 20°C, and the humidity should be maintained at around 90% during the first few days of ripening.
How to Ripen Goat Cheese
| Characteristics | Values |
|---|---|
| Temperature | The optimal temperature for ripening goat cheese is between 12°C and 16°C. If the temperature is higher, the cheese will ripen faster. |
| Humidity | Higher humidity accelerates cheese ripening. It is recommended to maintain a humidity level of ~90% for the first few days of ripening. A higher humidity level will keep the rind soft and the cheese creamy. |
| Time | The longer the cheese ripens, the stronger its smell and taste will be. |
| Size | Bigger cheeses take longer to ripen, especially in the centre. |
| Container | Goat cheese can be ripened in a ceramic ramekin or in the upper part of a fridge, where the temperature is around 10°C or lower. |
| Cheese Type | "Lactic" goat cheeses are aged and have a brittle, melt-in-the-mouth texture. |
| Rind | The cheese rind will develop wrinkles if the humidity level is decreased. |
| Texture | The longer the cheese ripens, the runnier it becomes as the curds break down. |
| Taste | The cheese loses its lactic taste day by day as it ripens. |
| Mold | Molds on the surface of the cheese break down proteins, changing the texture. |
| Salt | Non-iodized salt is used in cheese-making as it does not inhibit the needed cultures/bacteria. Sea salt can also be used but should be added after the cheese has curdled and drained. |
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What You'll Learn
- The optimal temperature for ripening goat cheese is between 12°C and 16°C
- The humidity level affects the rind and texture of the cheese
- The size and shape of the mould influence the aging process
- The longer the cheese ripens, the stronger it smells and tastes
- The cheese can be eaten at any stage of the ripening process
The optimal temperature for ripening goat cheese is between 12°C and 16°C
Ripening goat cheese is an art, and the process can be influenced by several factors, including temperature, humidity, and the size of the cheese. One of the critical aspects of ripening goat cheese is maintaining the optimal temperature. The ideal temperature range for ripening goat cheese is between 12°C and 16°C. This temperature range ensures that the cheese ages at a suitable rate, developing the desired flavour and texture.
If the room temperature is around 20°C, it is advisable to place the cheese in the fridge a day after salting. The upper part of the fridge typically has a temperature of about 10°C or slightly lower, which is still suitable for ripening, although the process will take longer. Maintaining a stable temperature within the optimal range is crucial to ensure the cheese ripens evenly and develops the desired characteristics.
The size of the cheese also plays a role in the ripening process. Larger cheeses take longer to ripen, especially in the centre, where the temperature may be slightly different. In such cases, it is recommended to ripen the cheese at a lower temperature to prevent the rind from ageing too quickly compared to the inside. This ensures a consistent ripening process throughout the cheese.
Additionally, humidity is another factor that influences the ripening of goat cheese. Higher humidity levels accelerate cheese ripening and help maintain a creamy texture. It is recommended to maintain a humidity level of approximately 90% during the initial days of ripening. The rind will start to develop waves, indicating the cheese is ageing. By adjusting the humidity level, one can influence the texture and appearance of the rind.
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The humidity level affects the rind and texture of the cheese
The humidity level plays a crucial role in the cheese-curing process, influencing the texture, flavour, and rind formation of the cheese. During the curing process, the cheese undergoes biochemical changes that are greatly influenced by the humidity level.
Most cheeses require a high level of consistent humidity to develop optimal flavour, aroma, and texture. The ideal humidity level for cheese curing varies depending on the type of cheese but generally falls within the range of 80% to 95% relative humidity (RH). Maintaining the right balance of temperature and humidity is essential for controlling the rate of moisture loss and influencing the texture development of the cheese. A higher humidity level slows down moisture loss, resulting in a creamier texture, while lower humidity accelerates moisture loss, leading to a drier and harder cheese.
For example, fresh goat cheese, known for its supple and moist texture, is ripened at room temperature between 70°F and 75°F (21°C and 24°C). Maintaining the proper humidity within this temperature range is crucial for achieving the desired texture and preventing excessive moisture loss.
The curing environment is particularly important for mould cheeses, which generally require high humidity levels ranging from 85% to 92% to facilitate optimal flavour and texture development. Washed-rind cheeses may also require special surface treatments, such as brine washing or mould inoculation, which can further influence humidity levels and the formation of the cheese's rind.
By understanding and controlling the interplay between humidity and temperature, cheesemakers can successfully guide the ageing process, ensuring the development of desirable characteristics in the final product.
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The size and shape of the mould influence the aging process
The shape of the mould also affects the aging process. For instance, the rind of a semi-hard goat's milk blue cheese like Cayuga Blue will be brushed occasionally with a dry brush, whereas the rind of a hard goat's milk cheese like Finger Lakes Gold will be washed with salt brine to prevent unwanted moulds and wash off cheese mites.
The humidity of the location where the cheese is aged is also important. The humidity in the container is usually maintained by the moisture within the cheese, but it can be added to the container using a wet paper towel. A hygrometer can be used to measure the humidity, and many digital hygrometers can alert you if the humidity levels drop too low. The ideal humidity for aging cheese is about 85 to 90%.
The moulding process also determines the texture of the cheese. For example, the longer the cheese is drained, the thicker it will get. The shape of the mould can also affect the draining time, with flat or block-shaped moulds draining faster than elongated cylindrical or log-shaped moulds.
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The longer the cheese ripens, the stronger it smells and tastes
The ripening of goat cheese is a fascinating process that greatly impacts its final characteristics. While making goat cheese at home can be a rewarding endeavour, resulting in the lightest, freshest, and creamiest cheese, understanding the ripening process is crucial for achieving the desired outcome.
The ripening of goat cheese, or any cheese for that matter, is a complex biochemical process. It involves the breakdown of proteins, primarily casein, the main structural protein in cheese. This breakdown is caused by enzymes produced by bacteria and moulds, which are intentionally introduced or naturally present in the cheese. The longer the cheese ripens, the more extensive the protein breakdown, leading to significant changes in texture and flavour.
The type of mould chosen for ripening plays a pivotal role in the final product. Certain moulds, such as Penicillium candidum, are commonly used in runny cheeses, contributing to their characteristic texture. These moulds produce proteolytic compounds that act on the cheese paste, transforming it from crumbly to creamy and eventually runny as ripening progresses. The outside of the cheese typically dries out faster, providing an ideal environment for mould growth and subsequent protein breakdown.
The ripening time also influences the intensity of the cheese's smell and flavour. As the cheese ages, the breakdown of fats and proteins by bacteria and moulds results in the creation of new compounds. These compounds contribute to a stronger aroma and a deeper, more complex flavour profile. This phenomenon is particularly noticeable in cheeses like Brie, where a longer-aged Camembert-style Brie tends to have a more intense aroma and a funkier taste compared to a younger Brie.
Additionally, the ripening process can be manipulated to create different textures within the same cheese. For instance, freezing a cheese briefly can help firm it up, allowing for the separation of the outer and inner layers. The outer layer can then be crumbled, while the inner layer remains spreadable, showcasing how the ripening time affects not only the taste and smell but also the texture and consistency of the cheese.
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The cheese can be eaten at any stage of the ripening process
The ripening process of goat cheese is a fascinating transformation that can be influenced by various factors, and the cheese can be consumed at any stage of this process. The ripening period depends on the recipe, but the longer the cheese ages, the harder its interior becomes, and the more intense the goaty flavour.
Goat cheese can be enjoyed at different stages of the ripening process, depending on your taste preferences and patience! Fresh goat cheese, for example, is unaged and has a supple, moist texture with a mild and light flavour. It can be eaten right after molding, resembling yogurt in consistency, and pairs well with jam, honey, or olive oil. It is also delicious in salads or pies.
If you allow the cheese to age further, it will develop a stronger flavour and aroma. Just after salting, the cheese is still considered very fresh and makes an excellent addition to salads or baked goods. As the aging progresses, the cheese's texture and taste continue to evolve. The longer it ages, the stronger its smell and flavour become, and the more pronounced the goaty aroma.
The ripening process can be influenced by factors such as time, temperature, and humidity. The more extended the aging period, the more pronounced these factors' effects are. Temperature plays a crucial role, with higher temperatures accelerating the aging process. Similarly, higher humidity levels can speed up ripening, and maintaining a humidity level of ~90% in the initial days is recommended. The size and shape of the cheese also matter, as larger cheeses take longer to ripen, especially at their hearts.
Goat cheese can be ripened in various ways, such as in a cave, a fridge, or a ceramic ramekin, as long as the environment is not too hot and protected from flies. The ideal temperature range for ripening is between 70°F and 75°F (21°C and 24°C). During the aging process, the cheese may be turned over regularly to obtain a homogeneous rind. The ripening period allows the cheese to develop its unique flavours, texture, and aroma, providing a delightful culinary experience at every stage.
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Frequently asked questions
The ideal temperature for ripening goat cheese is between 70°F and 75°F (21°C and 24°C). If the room temperature is 20°C, it is better to put the cheese in the fridge one day after salting.
Wait a few days after salting for the cheese to start aging before putting it in a ceramic ramekin. The cheese will get more creamy as the lower side will be in contact with the ramekin.
Ripening is the process by which the culture is given time to ripen the taste of the milk. The longer the cheese ripens, the runnier it gets as the crumbly cheese paste liquifies. The mold on the surface of the cheese creates proteolytic compounds, which break down the proteins in the cheese.
