Andy Montoya
Goat cheese is a delicious addition to any meal, but it can be a challenge to prepare. One of the most common issues is crumbling when slicing the cheese from the refrigerator. To avoid this, it is recommended to freeze the cheese for 15 minutes or up to a few minutes before slicing to create perfect rounds. This technique is especially useful if you want to create crumbles for a salad. Freezing the cheese reduces moisture content and makes it easier to slice. However, it's important not to store the cheese unwrapped in the freezer, as the water leaving the cheese can turn into ice inside the freezer.
How to unwrap goat cheese
| Characteristics | Values | |
|---|---|---|
| Why unwrap goat cheese | To crumble it | |
| How to unwrap goat cheese | Place it in the freezer for 5-15 minutes | |
| How to cut unwrapped goat cheese | Cut into 1/2 inch thick circles, cleaning the knife after each slice | |
| <EOS_TOKEN> | How to serve unwrapped goat cheese | Unwrap and serve as a spread with a cheese knife |
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What You'll Learn
How to make goat cheese at home
Homemade goat cheese is simple to make and only requires a few ingredients. It's also cost-effective and can be customised with your choice of flavours.
Ingredients
- Goat's milk: Use full-fat, pasteurised goat's milk, avoiding ultra-pasteurised milk. You can also use raw goat's milk if you can source it.
- Acid: Citric acid, lemon juice, or vinegar can be used as a curdling agent.
- Salt: Use a non-iodised salt like kosher salt, which won't inhibit the cultures/bacteria in the cheese.
Equipment
- A 3-6 quart pot made from a non-reactive metal (not copper or aluminium)
- Thermometer: A clip-on candy thermometer or an instant-read thermometer
- Cheesecloth or butter muslin
- Colander
Instructions
- Line a colander with two to three layers of fine cheesecloth.
- In your pot, slowly heat the goat's milk to around 175-185°F (some sources recommend 86°F, while others suggest 68-72°F). Stir frequently to ensure even heating.
- Remove from the heat and add your chosen acid (lemon juice or vinegar), stirring briefly until combined.
- Allow the mixture to sit for about 10-30 minutes. The curds will be tiny specks, not large curds.
- Slowly ladle the mixture into the cheesecloth-lined colander.
- Add salt and stir lightly.
- Gather the ends of the cheesecloth and tie them with kitchen string. Hang this over your sink or a bowl and allow it to drip for about an hour.
- Place the cheese on a cutting board and shape it as desired. You can chill it for 30 minutes before shaping to make it easier to work with.
- For a log shape, place the cheese on a piece of beeswax wrap, plastic wrap, or wax paper and use it to help roll the cheese into a log. Twist and fold the ends to secure the cheese parcel.
- Store your goat cheese in the fridge, where it will last for about 1-2 weeks. Aim to use it within a week for the best quality.
Tips
- Goat cheese can be frozen to extend its shelf life. Tightly wrap the cheese and consume it within 6 months. Thaw it slowly in the fridge before using.
- If you want to roll your goat cheese into a log, strain it for at least 6 hours to remove excess liquid and make it firmer and easier to shape.
- You can add simple home ingredients like white vinegar, apple cider vinegar, or lemon juice to help the milk curdle.
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How to cut goat cheese into perfect rounds
To cut goat cheese into perfect rounds, you will need to start with a log of goat cheese. This is because round slices are best cut from long cheeses. It is recommended that you use a cold log of goat cheese, as this will be firmer and easier to cut. You can even put the log in the freezer for 5-10 minutes to make it even firmer, but be careful not to leave it in there for too long, as freezing will change the texture of the cheese.
There are several tools you can use to cut the cheese. One option is a cheese harp, which is a tool specifically designed for cutting cheese logs into thin, precise slices. Another option is a cheese planer, which is used to create thin, consistent slices. If you do not have access to either of these tools, you can use a wire cheese slicer, which consists of piano wire and two wooden spool handles. Alternatively, you can use unflavored, unwaxed dental floss or monofilament fishing line.
To use dental floss, wrap it around your fingers, hold it taut, and pull it downward through the cheese. This will give you a clean cut without the cheese crumbling. You can also use a knife, but you may need to wipe the blade with a damp towel between cuts. No matter which tool you use, you may need to put the cheese back in the fridge for a few minutes after a few slices.
If you are serving the goat cheese on a cheese board, you can cut the rounds into equal triangular wedges. This will ensure that everyone at the table can appreciate the flavours and nuances of the cheese.
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How to make vegan goat cheese
This vegan goat cheese recipe is easy to make and has a soft, tangy, creamy, and salty taste. It can be sliced, crumbled, or baked. The recipe makes a lot of vegan goat cheese, so you will have plenty to eat and some leftovers to culture overnight with probiotics.
Ingredients
- Raw cashews
- Hot water
- Almond milk
- Lemon juice
- Coconut oil
- Agar-agar powder
- Salt
- Optional: herbs, walnuts, chives, frozen fruit, crackers, breads, red grapes, lemon slices, apricot jam
Steps
First, prepare your molds. You can use springform pans, bowls, or ramekins. Line the sides with baking paper to make it easier to get the cheese out later.
Next, soak the cashews in hot water for 1 hour. This makes for an easier blend and creates a softer, lighter texture.
Then, add the almond milk, lemon juice, and coconut oil to a blender. Blend until smooth.
Now, it's time to add the agar-agar. This will help the cheese to set and give it a more solid texture. Mix the agar-agar powder with cold water in a saucepan and heat, stirring continuously, until it boils. Let it boil for a full minute, then add it to the blender with the other ingredients. Work quickly, as the mixture will start to thicken and set.
Once everything is blended, transfer the mixture to your prepared molds. Place in the refrigerator until set, which should take about 1-2 hours.
Once set, remove the cheese from the molds and serve. It can be enjoyed as-is or crumbled, sliced, or baked. To add some extra flavor, you can roll the cheese in herbs, walnuts, or chives.
Storage
This vegan goat cheese will keep in the fridge for up to 7 days when covered or can be frozen for up to 3 months.
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How to flavour goat cheese
Goat cheese is usually thought of as a mild, soft cheese, but you can flavour it in many different ways. Firstly, you can make a herbed goat cheese using dried herbs such as chives, thyme, rosemary, tarragon, za'atar, or basil. You can also cover the goat cheese in fresh herbs like chives or dill once it has been moulded. When making logs or disks, you could also cover them in chopped nuts (raw or toasted).
If you want to add some spice, you can crack pepper evenly over the surface. You can also add orange zest and pat it lightly onto the surface of the cheese so that it sticks but doesn't get rubbed in too much.
For a sweeter goat cheese, you can drizzle honey over the surface just before serving. You can also add dried lavender and garlic to give it a scent of Provence.
If you want to make a goat milk cheddar cheese, you can use a kit that includes double-strength liquid vegetable rennet and an iodine-free salt.
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How to age goat cheese
To make goat cheese, you will need full-fat goat's milk, cheese salt (kosher salt), cheesecloth, and a thermometer. It is best to use pasteurized goat milk, avoiding ultra-pasteurized milk as it won't curdle in the same way. You can use raw goat's milk if you are able to source some.
First, warm the milk to 68–72°F (20–22°C). You can do this by placing the milk in a pot or sink of warm water. If the milk is fresh from the goat, allow it to cool naturally to this temperature for an hour or so. Once the milk is at the correct temperature, add the Chevre culture. Sprinkle the powder over the surface of the milk and allow about two minutes for the powder to rehydrate before stirring it in. The milk now needs to sit quietly for 6–12 hours while the culture works and the rennet coagulates the curd.
After 10 minutes, the mixture can still look fairly liquid. This is because goat's milk curds are smaller and less formed than cow's milk curds. After 15 minutes, use a long knife to cut the curds vertically and horizontally into 1/4–3/8 inch pieces.
After an hour, drain the cheese by placing cheesecloth inside a sieve and pouring the milk into the cheesecloth. Allow it to drain for an hour. You can collect the leftover whey in a bowl to use in other recipes. Alternatively, you can bundle up the cheesecloth and hang it from the faucet to drain.
Now it's time to add salt to the drained cheese and mix well. You can now place it in a mold or roll it into a log. To easily roll it into a log, place it over a piece of beeswax wrap, plastic wrap, or wax paper and use it to roll. Twist or fold in the ends to secure the cheese parcel.
Once the cheese is molded, it's time to age it. The aging period will depend on the type of goat cheese you are making. For Chevre goat cheese, the aging period is 4 to 12 weeks. For Goat Milk Tomme cheese, the aging period is 60 to 90 days. During the aging process, molds will grow on the surface of the cheese, producing enzymes that change the pH and general curd structure from the surface inward. If you see mold growing, scrape those parts away, cleaning the spoon often.
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Frequently asked questions
To unwrap goat cheese without making a mess, place the log of goat cheese in the freezer for 15 minutes. Then, slice it into 1/2-inch-thick circles, cleaning your knife after each slice to prevent sticking.
Freezing the goat cheese for 15 minutes before unwrapping and slicing should be enough to prevent crumbling. However, some sources suggest freezing for 5-10 minutes, while others recommend up to 30 minutes.
Yes, you can freeze leftover goat cheese in an airtight container for up to 8 weeks.
Freezing goat cheese helps dehydrate it, reducing moisture content and making it easier to unwrap and slice without crumbling.
Yes, you can freeze leftover goat cheese, whether it is still in a log, already sliced, or unwrapped. Just ensure it is properly stored in an airtight container.
