Kamil Perry
Goat cheese is a dairy product made from goat's milk. It has a unique flavour and aroma, ranging from gamey and tangy to mild and sweet. When it comes to acidity, goat cheese tends to be on the acidic side, with a pH level below 7. However, it's important to note that the pH level of cheese can vary depending on factors such as the type of cheese, the aging process, and the production method. While goat cheese is generally considered acidic, not all cheeses are alike, and some may have a more alkaline profile. Understanding the acidity of cheese involves examining its pH level, which provides insight into its acidity or alkalinity.
| Characteristics | Values |
|---|---|
| Acidity | Goat cheese tends to be fairly acidic. |
| pH level | The pH level of goat cheese is between 4.9 and 5.5. |
| Pairing | Goat cheese is often paired with beer because it is less acidic than wine. |
| Protein composition | Goat milk has a different protein composition than cow milk, with more easily digestible proteins. |
| Fat globules | Goat milk fat globules are smaller than cow milk fat globules, making them easier to digest. |
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What You'll Learn
Goat cheese is acidic
The pH scale is used to measure the level of acidity or alkalinity in a substance, with pH values below 7 indicating acidity, and values above 7 indicating alkalinity. A pH value of 7 is considered neutral. Cheese is a dairy product made by coagulating milk and separating the curd from the whey. The curd is then processed and aged to create the diverse array of cheeses available today. The pH level of cheese depends on the type of cheese and the aging process. While some cheeses are more acidic, others are more alkaline.
Goat cheese tends to be fairly acidic. According to Haley Nessler, who works for Northern Californian cheese manufacturer Cypress Grove, the high acidity in goat cheese can make it tricky to pair with wine. Nessler recommends pairing goat cheese with beer instead, as the bubbles in beer cut through the fat in the cheese, allowing you to taste more of the cheese and the beer.
The protein composition of goat milk is different from that of cow milk, with smaller fat globules that are more easily digested. This makes goat cheese a good option for those who are sensitive to cow milk proteins.
While goat cheese is generally acidic, the pH level can vary depending on factors such as the specific type of goat cheese, its age, and the production process. For example, cottage cheese, feta, and mozzarella typically have a higher acidity level, with a pH ranging from 4.9 to 5.5. On the other hand, ricotta and blue cheese are more alkaline, with pH levels ranging from 5.8 to 6.2.
Acidity level depends on the type of cheese
The pH level of cheese is a crucial factor in determining its final flavour and texture. The pH scale ranges from 0 to 14, with a pH of 7 being neutral. Cheese typically starts with a pH between 5.0 and 6.5, but as it ages, the pH drops due to the production of lactic acid by bacteria in the cheese. Cheeses with a lower pH have a sharper flavour and firmer texture, while those with a higher pH have a milder flavour and softer texture.
The length of the ageing process depends on the type of cheese being made. During ageing, the cheese develops its characteristic flavour and texture through a series of chemical and physical changes influenced by various factors, including pH. Therefore, the pH level of cheese plays a crucial role in the ripening process.
Different types of cheese have varying pH levels. For example, ricotta and blue cheese are more alkaline, with pH levels ranging from 5.8 to 6.2. On the other hand, higher-fat cheeses like cream cheese and full-fat Cheddar can contribute to acid reflux symptoms due to their high-fat content and lactose sensitivity.
Additionally, fresh and less-aged cheeses tend to have a milder flavour and lower acidity. Examples include mozzarella, cottage cheese, and goat cheese, which are well-tolerated by individuals with acid reflux. However, it is important to note that everyone's tolerance may vary, and portion sizes and pairings with non-acidic foods can also influence the impact on acid reflux symptoms.
Age of cheese affects acidity
The age of cheese does indeed affect its acidity, and this has an impact on the cheese's final characteristics, including texture, flavour, and quality.
Cheese is made through acid development, which occurs when starter bacteria ferment the lactose in milk and produce lactic acid. This lactic acid influences the activity of enzymes during the ripening process, affecting the flavour and quality of the cheese. As cheese ages, its pH changes, and this change in pH is what measures the change in acidity. The pH scale ranges from 1 to 14, with lower numbers indicating higher acidity and higher numbers indicating lower acidity.
The pH level of cheese can impact its melting properties, with lower pH cheeses exhibiting better melting characteristics. Additionally, the moisture content of cheese is influenced by acidity, with higher acidity promoting moisture expulsion and resulting in a lower moisture cheese. For example, in the production of aged cheddar, the moisture content is adjusted to between 35% and 37% to ensure the cheese develops the desired body, texture, and flavour as it ages.
The addition of certain ingredients, such as calcium chloride, can also influence the acidity and moisture content of cheese. Calcium chloride improves whey syneresis (moisture expulsion), resulting in a lower moisture cheese. However, this technique is not suitable for aged cheddars or parmesan cheeses as it interferes with the proteolytic activity that is crucial to the aging process and flavour development of these varieties.
Furthermore, the age of cheese when processed into spreads can affect its acceptability. For instance, natural cheese with a high pH tends to be undesirably firm, and this firmness persists when used as a base for spreads. As cheese ages, its hardness increases, impacting the spreadability and overall texture of the cheese.
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Production process impacts acidity
The production process has a significant impact on the acidity of cheese. Cheesemakers must carefully monitor and control the development of acids and the reduction of moisture during the manufacturing process, as these factors are interconnected and influence the final product's flavour, microbiological content, and structure.
Acidity plays a crucial role in cheesemaking. Acid development occurs when starter bacteria ferment the lactose in milk, producing lactic acid. This lactic acid drives the necessary reactions for cheesemaking, such as solubilizing colloidal calcium phosphate, which helps determine the calcium level in the cheese curd and the ratio of soluble to colloidal calcium. These factors influence the texture and functionality of the cheese.
Additionally, acidity affects the activity of the coagulant during manufacture and ripening. It promotes syneresis, or the expulsion of moisture from the cheese curd, which in turn impacts the cheese's composition, particularly its moisture content. The lactic acid also influences the activity of enzymes during ripening, affecting the cheese's flavour and quality. Therefore, cheesemakers must measure and record the pH of the milk at the beginning of the process and continue monitoring it during ripening to ensure the desired acidity level is achieved.
Moreover, the rate and extent of acid development are crucial. They determine calcium retention and influence the body, texture, and performance of the cheese. Adjustments made to one aspect of the process, such as moisture content, can have a ripple effect on other characteristics, including acidity. Therefore, cheesemakers must approach their craft holistically, understanding how each parameter they change can impact the final product.
Goat cheese is difficult to pair with wine
Goat cheese is considered one of the most versatile cheeses, with a wide range of styles and flavours, and it is also suitable for lactose-intolerant individuals. However, the complexity of its flavour profiles can make it challenging to pair with wine. The key to a successful pairing is to find a wine that complements the unique characteristics of the goat cheese without overwhelming its delicate nature.
One classic approach to pairing goat cheese with wine is to match it with a Sauvignon Blanc. The zesty acidity of Sauvignon Blanc wines, such as those from the Loire Valley in France, pairs well with the acidity in the cheese. This combination is often described as fresh and invigorating, enhancing the flavours of both the wine and the cheese. Sancerre, a Sauvignon Blanc-based wine from the Loire Valley, is particularly recommended for fresher styles of goat cheese.
For those who prefer red wine, a Cabernet Franc is an excellent choice. The Cabernet Franc wines produced in the Loire Valley are known for their lighter style, herbaceous notes, and tart acidity, which complement the soft and impressionable nature of goat cheese. Another option is to choose a red wine from cool climates, such as Gamay, Malbec, Merlot, or Syrah, which tend to have higher acidity and delicate flavours that won't overpower the cheese.
When in doubt, a safe strategy is to pair goat cheese with a wine from the same region. This natural pairing often results in similar taste profiles, showcasing the regional characteristics of both the cheese and the wine. For example, if you're enjoying a Spanish goat cheese, you might try it with a Spanish wine. This approach ensures a harmonious combination that highlights the best features of both the cheese and the wine.
In conclusion, while goat cheese may initially seem challenging to pair with wine due to its complex flavours, following these guidelines can lead to successful and enjoyable pairings. Whether you choose a classic Sauvignon Blanc or explore regional pairings, the right wine can enhance the unique characteristics of goat cheese, creating a delightful culinary experience.
Frequently asked questions
Goat cheese is generally considered acidic.
The pH scale ranges from 0 to 14, with 7 being neutral. Values below 7 indicate acidity, and values above 7 indicate alkalinity.
Cottage cheese, feta, and mozzarella typically have a higher acidity level, with a pH ranging from 4.9 to 5.5.
Ricotta and blue cheese are examples of cheeses that are more alkaline in nature, with pH levels ranging from 5.8 to 6.2.
