Patrick Oconnell
Goats' cheese is a popular variety of cheese made from goats' milk. It is often rinded and ripened, which can be achieved by leaving the cheese to mature at 10°C, resulting in the development of various microflora on the rind. This process of mould ripening adds flavour and complexity to the cheese. While mould on goats' cheese may appear concerning to some, it is generally safe to consume and contributes to the desired flavour and texture. The mould growth is influenced by factors such as milk composition, season, weather, humidity, temperature, and drainage duration. Additionally, cheesemakers may add specific moulds and yeasts to control the ripening process and achieve the desired characteristics. Goats' cheese is particularly popular among pregnant women due to its perceived health benefits and unique flavour.
| Characteristics | Values |
|---|---|
| Safety of mould-ripened goat cheese | Safe to eat if consumed within the use-by date |
| Colour of mould | Blue, green, grey, cream, white |
| Pregnant women consumption | Should be avoided due to the risk of listeria |
| French consumption | The French don't restrict the consumption of mould-ripened goat cheese |
| Cheese type | Soft cheese |
| Cheese additives | Geotricum, Penicillium Candidum |
Explore related products
What You'll Learn
Pregnant women are advised to avoid mould-ripened goat's cheese
Not all goat's cheese is mould-ripened, but some varieties are, and these are the ones pregnant women are advised to avoid. This is because mould-ripened soft cheeses, such as those with a white rind, have a higher risk of bacterial contamination. The Food and Drug Administration (FDA) estimates that raw and surface-ripened soft cheeses are 50–160 times more likely to be contaminated with Listeria than pasteurized cheeses. Listeriosis, the infection caused by the Listeria bacteria, can lead to miscarriage or stillbirth, or make a newborn baby very unwell.
Goat's cheese that is not mould-ripened is considered safe for pregnant women to consume, as long as it is pasteurized. Pasteurization is a process used to kill the bacteria, yeast, and mould naturally found in milk. Hard goat cheeses are also generally considered safe for pregnant women, as their low moisture level makes it difficult for harmful bacteria to thrive.
It is important to note that cooking kills harmful bacteria, including Listeria. Therefore, dishes containing goat cheese, such as sauces, tarts, or pizzas, are typically safe to eat during pregnancy, as long as the cheese is thoroughly cooked.
Pregnant women should always consult with a healthcare professional if they have any questions or concerns about their diet.
Goat Cheese Syns: What's the Count?
You may want to see also
Blue, green, grey, and cream moulds are safe to eat
The moulds that grow on goat's cheese are safe to eat and even add flavour and complexity to the cheese. When consumed within the cheese's use-by date, these moulds are an expected part of the cheese.
Blue mould is safe to eat and is consumed by many in blue cheese. However, some people are not used to seeing it and can find it scary. Blue mould on goat's cheese is perfectly safe to eat and is an expected part of the cheese.
Green mould is also safe to eat. It is a variety of different moulds that are perfectly edible. However, they are not ideal because they do not look as nice.
Grey mould, or mucor, is safe to eat and gives the cheese an earthy, mushroomy, or cave-like flavour with occasional bitterness.
Goat Cheese: Where to Find This Delicacy
You may want to see also
Yeast and mould are added to control the type that grows on the rind
Goat's cheese is defined by the flavour and texture of its rind. A good rind is a mixture of art, science, experience, and sometimes luck. When left to ripen at 10°C, a variety of microflora will grow on the rind of a goat's cheese, resulting in cream, blue, green, and grey moulds. These moulds add flavour and complexity to the cheese and are safe to eat. However, they can be off-putting to consumers who are not used to seeing them.
To help control the type of mould that grows on the rind, cheesemakers often add yeasts and moulds to their cheeses. Most of these are naturally occurring in milk anyway, so adding a little extra helps tip the balance in favour of the desired mould. For example, geotrichum, a yeast, and penicillium candidum, a mould, are commonly added to soft cheeses. Geotrichum gives the rind a cream colour and a wrinkled appearance, while penicillium candidum creates a fluffier, velvety white outer coating.
The type of mould that grows on the rind is also affected by several factors, including the original composition of the milk, the season, the weather and humidity during the making and ripening of the cheese, the precise temperature it is kept at, and the length of time it is drained and dried before ripening.
To prevent the growth of unwanted mould, cheese is often lightly coated in brine after being drained and dried. The cheese is then left to age for a minimum of three to four weeks, finally producing its white coating.
Goat Cheese Graininess: What's the Reason?
You may want to see also
Explore related products
The rind is partly what defines a good goat's cheese
The rind is a defining feature of a good goat's cheese. A goat's cheese rind can be a rainbow of different moulds, from cream to blue, green, and grey. The type of mould that grows is affected by the original composition of the milk, which changes daily, as well as the season, weather, and humidity during the making and ripening of the cheese, the precise temperature it is kept at, and the length of time it is kept for.
Goat's cheese is typically left to ripen at 10°C, the traditional French way, which encourages the growth of a variety of microflora on the rind. This method of ripening results in a range of moulds that add flavour and complexity to the cheese. The presence of some mould on the rind is desirable as it adds flavour. However, cheesemakers often add additional yeasts and moulds to control the growth of microflora and create a more consistent product.
The two most common additives to encourage rind development are geotricum, a yeast, and penicillium candidum, a mould. Geotricum creates a wrinkly, cream-coloured rind, while penicillium candidum results in a fluffier, velvety white rind, similar to that of a Brie or Camembert. Cheesemakers may prefer to use geotricum as it has a more subtle flavour, allowing the milk's natural taste to shine through.
While a rind is desirable on aged goat's cheeses, fresh goat's cheeses do not develop a rind. Instead, they are enjoyed within a few days of production, highlighting their vibrant, intense flavours.
Goat Cheese: Pasteurization Process and Benefits Explained
You may want to see also
Geotrichum and penicillium candidum are added to soft cheeses
Geotrichum and penicillium candidum are commonly added to soft cheeses to create a rind and add flavour. The white rind on cheeses like brie or camembert is formed from the addition of these yeasts and moulds to the milk. Geotrichum is a yeast that makes the rind take on a cream colour and gives it a wrinkled appearance. It also helps regulate the cheese's moisture, preventing spoilage and maintaining ideal conditions for ripening. Penicillium candidum is a mould that creates a fluffy, velvety white outer coating.
Artisanal goat's milk cheese is usually left to ripen at 10 degrees centigrade (the traditional French way). At this temperature, a variety of microflora will grow on the rind, including cream, blue, green, and grey moulds. These moulds add flavour and complexity to the cheese and are safe to eat. Cheesemakers often add yeasts and moulds to control what grows on the rind. Geotrichum and penicillium candidum are commonly added to soft cheeses to create a desirable rind and add flavour.
Geotrichum is added to milk to create a natural rind on the cheese. It can be purchased from cheesemaking supply companies and online retailers and is typically sold as freeze-dried spores or as part of mixed starter cultures. When introduced to cheese, geotrichum forms hyphae, which are branching, thread-like structures that spread across the surface, creating an intricate network. This texture helps regulate the cheese's moisture, preventing spoilage, and creating ideal conditions for ripening.
Penicillium candidum is added to soft cheeses to create a fluffy white rind and add flavour. It grows on the cheese's surface, creating a velvety coating. This mould works well in combination with geotrichum, as the geotrichum provides a good base for the penicillium candidum to stick to. Together, these additions of geotrichum and penicillium candidum contribute to the texture, appearance, and flavour of soft cheeses.
Goat Cheese: Paleo-Friendly Dairy Option?
You may want to see also
Frequently asked questions
Yes, it is safe to eat mould-ripened goat's cheese, including the mould itself, as long as the cheese is consumed within its use-by date. However, pregnant women are advised to avoid it due to a small risk of listeria causing food poisoning.
If the goat's cheese has been stored correctly and is still within its use-by date, it is likely safe to consume. If you are unsure, it is best to cut off the mouldy parts and dispose of the old packaging to avoid mould spores spreading.
To prevent mould from growing on goat's cheese, it is important to store it correctly. This includes keeping the cheese at the right temperature and humidity levels and ensuring proper drainage and drying before ripening.
