Andy Montoya
Goat cheese is a versatile dairy product that can be used in a variety of dishes, from salads to pizzas. It is made from goat's milk, which has a different protein composition and smaller fat globules than cow's milk, making it easier to digest. The texture of goat cheese can vary depending on its production process and ripening time, ranging from fresh and soft to aged and hard. Fresh goat cheese, known for its high water content, has a smooth and supple texture, while semi-soft goat cheeses aged for 8 to 15 days develop a white, soft texture with a pronounced goaty flavor. Harder and firmer goat cheeses, aged for longer durations, offer a full-bodied flavor and a drier texture. Some goat cheeses, such as Humboldt Fog, have a flaky texture, while others like Garrotxa from Spain are dense and moist, softening in the mouth. The versatility of goat cheese in terms of texture and flavor makes it a popular ingredient in cuisines worldwide.
| Characteristics | Values |
|---|---|
| Texture | Soft, semi-soft, semi-hard, hard, flaky, creamy, floppy, smooth, slippery, moist, supple, fluffy, melting, oozy, runny, mild, light, full-bodied, dry |
| Flavor | Mild, tangy, sweet, delicate, salty, tart, fruity, less acidic than cow's milk cheese, barnyardy, goaty |
| Rind | Bloomy, soft, white, fuzzy, thin, ash-covered, grey, velveteen, edible |
| Other | High water content, young, fresh, aged, unripened, ripened, semi-aged, unaged, pasteurized, coated with vegetable ash, studded with protein crystals, unskimmed, salted, salted rind, mild salty, less salty |
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What You'll Learn
Goat cheese can be soft, semi-soft, hard, or firm
Goat cheese is made from goat's milk and comes in a variety of textures, including soft, semi-soft, hard, and firm. The texture of the cheese depends on various factors during the cheese-making process, such as the type of starter, the time and pressure of draining, and the curing process.
Soft goat cheeses, often referred to as chèvre, are creamy and melt-in-the-mouth, sometimes with a fruity taste. They are usually covered in a light-colored rind or skin and are not aged for very long. Examples include Bonne Bouche, a pasteurized goat cheese from France's Loire Valley, and Humboldt Fog, a goat cheese dusted in vegetable ash. Soft goat cheeses are perfect for salads, as a spread, or on a cheese tray. They can be whipped with cream and topped with herbs, fruits, or tapenade.
Semi-soft goat cheeses are aged for 8 to 15 days and have a white, soft texture with a pronounced goaty flavor. These cheeses are excellent for warming and using in recipes such as pizzas or the classic French salad, Salade au Chèvre Chaud.
Hard and firm goat cheeses are aged for 3 to 4 weeks, resulting in a drier texture and a more full-bodied flavor. Examples include Tomme de Chèvre, a large wheel of aged goat cheese known for its complex flavor, and Djamid or Jameed, an unripened hard cheese with a salt-encrusted rind popular in Jordan and Syria. Harder goat cheeses can be grated, especially if chilled in the freezer beforehand.
Goat cheese offers a diverse range of textures and flavors to suit all tastes, from fresh and soft to aged and hard.
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It can be used in salads, melted on pizza, or as a spread
Goat cheese is a versatile ingredient that can be used in a variety of dishes, from salads to pizzas and spreads. While it is often associated with a strong flavour and smell, the type and intensity of these characteristics can vary depending on the production method and the diet of the goats.
When it comes to using goat cheese in salads, it is important to note that it does not crumble as easily as other cheeses. Instead, use a sharp knife or your fingers to break it into smaller pieces. Both fresh and semi-aged goat cheeses work well in salads, and they can be cut, crumbled, or warmed to create a variety of textures and flavours.
For pizza, goat cheese is an excellent choice due to its meltability. When melted, goat cheese transforms into pools of semi-liquid lusciousness, adding a unique flavour and texture to your pizza.
Goat cheese can also be used as a spread. Simply whip it with a small amount of cream to create a creamy and delicious spread for crackers or bread. You can then top it with various ingredients such as tomatoes, fresh herbs, tapenade, or sliced balsamic-marinated fruit to create a complex and flavourful appetiser.
The versatility of goat cheese extends beyond these three uses, and it can be enjoyed at various stages of ageing, offering a range of textures and flavours. From fresh and soft to aged and hard, goat cheese can be tailored to suit different taste preferences and culinary applications.
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It's easier to digest than cow's cheese, but still contains lactose
Goat cheese is made from goat's milk and comes in a variety of textures, from fresh and soft to aged and hard. The texture of the cheese depends on the type of starter, the time and pressure of draining, and the temperature and duration of the curing process.
Goat cheese is generally easier to digest than cow's cheese due to differences in protein composition and milk fat globule size. The proteins in goat milk are more easily digestible by humans, and the smaller fat globules in goat milk are more easily broken down by digestive enzymes.
However, it's important to note that goat milk still contains lactose, the sugar found in milk. While goat milk has a lower lactose content than cow milk, it may still be difficult to digest for those with lactose intolerance.
The texture of goat cheese can vary from soft and creamy to hard and flaky. Fresh goat cheese, also known as chevre, has a high water content and a smooth, supple texture. It is often described as having a melt-in-the-mouth quality. As goat cheese ages, it becomes drier and more flavourful, with a stronger goaty taste. The exterior of the cheese develops a soft, edible rind, while the interior remains chalky white with a soft, oozy layer towards the outside.
Some specific types of goat cheese are worth noting for their unique textures. Humboldt Fog, for example, has a flaky texture, while Garrotxa, a dense and aged goat cheese, has a moist and pliable interior with a soft, plush rind.
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It's made like other cheeses, but with goat's milk
Goat cheese is made in a similar way to other cheeses but with goat's milk. The process starts with raising healthy and happy goats, as the milk they produce is essential for making goat cheese. The goats are typically allowed to roam freely in pastures, providing them with ample space to exercise naturally.
During the milking process, the health and happiness of the goats remain a priority. Farms like Tempo Farm follow a strict schedule based on the health of each goat's udders to ensure a pain-free milking experience. Before milking, the teats are sanitized to remove any unwanted bacteria. The milk is then tested by extracting a small amount to ensure it is safe for consumption. Once cleared, the goat is hooked up to inflations, which are machines that gently extract milk from each teat. This process is repeated a few times, and the goats are massaged between sessions.
After collecting the milk, it is combined with heat and acid (coagulation method) to make goat cheese. This simple process only requires three ingredients: goat's milk, citric acid or lemon juice or vinegar, and cheese salt (kosher salt) or sea salt. The milk used is preferably full-fat and pasteurized, although raw goat's milk can also be used if available.
The versatility of goat cheese allows it to be soft and spreadable or aged in various styles. It can be flavored with herbs like chives, thyme, rosemary, dill, or tarragon, or even covered in chopped nuts. Goat cheese has a unique texture and flavor profile, ranging from gamey and tangy to mild and lightly sweet. It is also lower in fat, calories, and cholesterol than cow's milk cheese, making it easier on the stomach for those with lactose intolerance.
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It can be tangy, sweet, or mild in flavour
Goat cheese is made from goat's milk and can be produced in a variety of recipes, resulting in different textures and flavours. The flavour of goat cheese can range from tangy to sweet or mild, depending on how it is produced and the age of the cheese. Fresh and young goat cheese tends to have a milder and fresher taste, while aged and dry goat cheese has a stronger flavour.
Goat cheese can be tangy, with a lemony or citric acidity. The Garrotxa goat cheese from Spain, for example, has a lemony tang that softens, leaving an impression of toasted hazelnuts. Similarly, the Italian Nababbo goat cheese has a fruity tang with a whisper of salt and yeast.
On the other hand, goat cheese can also be sweet and delicate in flavour. Bonne Bouche, a goat cheese from the United States, has a sweet and mellow flavour with a foggy grey rind. Goat brie is another example of a sweet goat cheese, with a slight citrus tang.
Goat cheese can also be mild in flavour, such as the fresh goat cheese with a high water content and a perfectly white, smooth and supple paste. This type of goat cheese is a good option for those new to goat cheese or for children. Kesong puti, a Filipino goat cheese, also has a mild, salty, and tart flavour.
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Frequently asked questions
No, goat cheese comes in a variety of textures, from soft and creamy to flaky or hard and firm.
The texture of goat cheese depends on the production process, including the type of starter, the time and pressure of draining, and the temperature and duration of the curing process.
Soft, fresh goat cheese is the most widely known type, but goat cheese can also be semi-soft, semi-aged, semi-hard, hard, or firm.
Flaky goat cheese, such as Humboldt Fog, can be served on a cheese tray or crumbled into a salad.
