Frederic Melton
Goat cheese is a versatile and flavorful addition to any dish, with a wide range of textures and unique flavor profiles. The aging process plays a crucial role in determining the texture of goat cheese, with fresh goat cheese having a higher moisture content, resulting in a softer and more spreadable texture, while aged goat cheese loses moisture and develops a firmer texture. Aged goat cheese can be further classified into semi-aged and hard goat cheese, with the former being used in salads and pizzas, and the latter having a dense and crumbly texture.
| Characteristics | Values |
|---|---|
| Flavour | Fresh goat cheese has a mild, tangy flavour, while aged goat cheese has a more pronounced, nutty flavour. The flavour can range from slightly acidic to earthy and complex. |
| Texture | As cheese ages, it loses moisture and develops a firmer texture. The moisture content in goat cheese directly affects its texture. Higher moisture levels result in softer cheeses, while lower moisture levels lead to harder cheeses. |
| Affinage technique | Waxing, vacuum sealing, applying rubs, macerating, natural rind |
| Milk type | Pasteurized or raw milk |
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What You'll Learn
Aging goat cheese: the 'make' and 'affinage'
Aged goat cheese can be made with either pasteurized or raw milk. Raw milk contains beneficial bacteria that add to the character and nutrition of the cheese, but it requires special handling and adjustments to the recipe. The process of making aged goat cheese consists of two components: the "make" and the "affinage". The "make" refers to the day you work with the milk, which can take anywhere from two to seven hours depending on the recipe. The "affinage", derived from the French word for "maturing" or "ripening", refers to the techniques and time involved in ageing the cheese.
There are several affinage techniques that can be used to age goat cheese, each producing different results. One simple technique is vacuum sealing, which involves sealing the cheese in a vacuum-sealed container to ripen. While this method may result in less flavour development compared to other techniques, it is quick and easy, and it helps retain moisture and inhibit mould growth. Another technique is to apply a rub to the cheese, which adds flavour and colour to the outside of the cheese. Rubs can be made with various ingredients such as coconut oil, cocoa powder, honey, lard, dried herbs, or seeds. A third technique is to create a natural rind by allowing moulds and microorganisms to accumulate and gently brushing them with a dry brush or cloth until a rind forms. Maintaining the correct humidity level (50-80%) is crucial for this method, as it allows the cheese to breathe and develop complex flavours.
Additionally, you can add an exotic touch to your aged goat cheese by wrapping it in alcohol-infused leaves. Large leaves, such as grape leaves, are soaked in alcohol like wine, brandy, or bourbon for several days or months. The cheese wheel is then air-dried for a few days before being wrapped in the leaf and tied with twine, raffia, or yarn. This method allows the cheese to absorb some of the alcohol's flavours while retaining moisture. Another way to significantly alter the final flavour of your aged goat cheese is to wash the cheese wheel with a brine solution. This solution can be as simple as salt brine or more complex, incorporating herbs, spices, alcohol, or ripening bacteria.
The ageing process plays a crucial role in determining the texture of goat cheese. As cheese ages, it loses moisture and becomes firmer. Higher moisture content results in softer cheeses, while lower moisture content leads to harder cheeses. Aged goat cheeses, such as Vieux Chèvre, have a dense and crumbly texture with a robust flavour and a long shelf life.
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Pasteurized vs. raw milk
Goat cheese, or chèvre, is a versatile and flavorful addition to any dish, with a wide range of textures and flavors. The aging process plays a crucial role in determining the texture of goat cheese. As cheese ages, it loses moisture and develops a firmer texture. The moisture content in goat cheese directly affects its texture, with higher moisture levels resulting in softer cheeses, and lower moisture levels leading to harder cheeses.
Goat cheese can be made with either pasteurized or raw milk. Raw milk contains beneficial bacteria that add to the character and nutrition level of the cheese. However, it also requires special handling and modifications to the recipe in terms of the amount of culture added to the milk. In the US, commercial cheesemakers are required to age raw milk cheese for at least 60 days. This is due to the risk of raw milk containing disease-causing pathogens, as demonstrated by numerous scientific studies. Pasteurization effectively kills these pathogens without significantly impacting the milk's nutritional quality.
Aging goat cheese made with raw milk involves two distinct components: "make" and "affinage". "Make" refers to the day you work with the milk, while "affinage" is a French word meaning maturing or ripening, referring to the time and techniques involved in aging the cheese. There are several affinage techniques that can be used to age goat cheese, each resulting in a different flavor and texture profile.
One technique is to allow molds and other microorganisms to naturally accumulate, brushing them gently with a dry brush or cloth every few days until a rind forms. This method results in a natural rind cheese, which can add an exotic look and taste to the final product. Another technique is waxing, which was originally used as a packaging method to stack and transport cheese wheels. Vacuum sealing is a more modern method that inhibits mold growth and retains moisture, though it may result in less flavor development. Applying rubs to the cheese wheel is a creative way to add flavor and color to the outside of the cheese, with both sweet and savory options available.
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Aging techniques: vacuum sealing, waxing, rubs
Vacuum sealing is a modern, safe, and easy way to age and store cheese. Commercial cheese makers use vacuum sealing as one of the steps in making their cheeses. However, vacuum sealing at home with standard vacuum sealing bags creates an impermeable membrane, which can impact the taste of the cheese. The cheese will age inside the vacuum bag, but the breakdown of sugars, fats, and proteins will be trapped inside, altering the flavor. If you are vacuum sealing at home, it is recommended to age the cheese for a few months before sealing it to develop the desired texture and taste.
Waxing is a traditional method of sealing cheese, which creates a semi-permeable environment. This means that the cheese can still breathe and exchange air and gases. Waxing is a great option for home cheesemakers, but it can be a messy process, and it can be difficult to achieve a proper seal. One layer of wax may not be enough to prevent mold growth, and you may need to open the cheese to deal with mold growth under the wax. However, if you achieve a good seal, your cheese will store well and ripen effectively.
Applying rubs is a creative way to add flavors and colors to the outside of aged goat cheese. You can make a sweet rub by combining coconut oil, cocoa powder, and honey, or a more savory rub with lard or coconut oil, along with dried herbs or seeds.
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Natural rind: humidity, mold, and microorganisms
Natural rind is a technique used to age goat cheese, resulting in a complex flavour profile and a unique appearance. This method involves carefully monitoring the humidity levels to ensure the cheese dries properly without excessive mould development. Optimal humidity for this process falls between 50% and 80%. Insufficient humidity will cause the cheese wheels to crack, while too much humidity will foster uncontrolled mould growth.
To create a natural rind, cheesemakers allow moulds and other microorganisms to accumulate naturally on the cheese wheel. Every few days, the wheel is gently rubbed with a dry brush or clean cloth until a greyish-brownish rind forms. This process requires regular attention to prevent the growth of undesirable moulds, such as geotrichum, which can form gel-like bubbles and lead to an odd-looking rind. Controlling the humidity and regularly wiping down the cheese surface can help manage mould growth.
One way to inhibit mould growth is by waxing the cheese wheel. Traditionally, cheesemakers used wax for transportation and stacking, but it is now commonly used for ageing cheese as well. Waxing preserves moisture and minimises mould growth, making it a convenient option for ageing goat cheese. However, it may not be the best choice if you are aiming for a highly flavourful cheese, as it can limit flavour development compared to other methods.
Another technique that inhibits mould growth is vacuum sealing. Initially met with scepticism due to concerns about restricted airflow, vacuum sealing has proven to be a viable option for ageing cheese. While it may result in slightly less flavour development, it is a quick and easy method that ensures consistent moisture levels and prevents mould from growing. Vacuum sealing can also be combined with various rubs to add flavour and colour to the cheese.
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Hard vs. soft: moisture content and aging
The aging process plays a crucial role in determining the texture of goat cheese. As cheese ages, it loses moisture and develops a firmer texture. The moisture content in goat cheese directly affects its texture, with higher moisture levels resulting in softer cheeses, while lower moisture levels lead to harder cheeses.
Cheeses are often broadly categorized based on their moisture content. Soft cheeses typically have higher moisture levels than hard cheeses, resulting in varied textures that appeal to different preferences. Soft cheeses, such as ricotta, have a creamy texture due to their high moisture content, which can range from 55% to 80% of its dry weight. They are often spreadable but do not melt or brown well. Examples of soft cheeses include Brie, Camembert, mozzarella, Havarti, and Munster.
On the other hand, hard cheeses are characterized by significant moisture loss during the aging process, resulting in a crumbly, granular texture. The longer aging time of hard cheeses leads to lower moisture levels, with moisture content usually below 40% of its dry weight. Their drier texture makes them ideal for grating or shaving. Examples of hard cheeses include Parmesan, Cheddar, Grana Padano, and Pecorino Romano.
Semi-soft cheeses, such as Gouda and Havarti, strike a balance between moisture content, typically ranging from 40% to 50%. They have a denser texture while still being pliable and can be sliced or melted effectively. Meanwhile, semi-hard cheeses, including Cheddar, have a moisture content between 25% and 45% of their dry weight.
The aging process can be manipulated through various techniques to achieve the desired moisture content and texture. For example, vacuum sealing is a quick and easy method to ripen cheese while retaining moisture and inhibiting mold growth. Waxing is another traditional technique used to package and transport cheese, which also helps retain moisture. Natural rind cheeses are formed by allowing molds and microorganisms to accumulate and develop a unique flavor and texture.
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Frequently asked questions
Aged goat cheese is any goat cheese that has been left to mature and ripen over an extended period. The ageing process affects the flavour and texture of the cheese, with aged goat cheeses developing a more pronounced, nutty flavour and a denser texture.
The ageing process involves two components: "make" and "affinage". "Make" refers to the day the cheesemaker works with the milk, while "affinage" refers to the time and techniques used to age the cheese. Common techniques include waxing, vacuum sealing, and applying rubs to the cheese.
The hardness of goat cheese depends on its moisture content, with higher moisture levels resulting in softer cheeses. Generally, fresh goat cheese has a higher moisture content and is therefore softer than aged goat cheese. However, there are exceptions, as some aged goat cheeses, such as Tomme de Chèvre, can also be soft and spreadable.
Vieux Chèvre is an example of a hard aged goat cheese, known for its dense and crumbly texture, robust flavour, and long shelf life. Soft-ripened goat cheese, on the other hand, has a soft, oozy layer towards the exterior and a chalky white interior. This variety is often sold in the shape of pyramids, bells, cylinders, or wheels.
