Bushra Griffith
Goat cheese, also known as Chèvre, is a versatile cheese made from goat's milk that comes in a variety of flavours and textures. From crumbly to creamy, mild to tangy, young to mature, goat cheese can be white, coated with ash or herbs, or wrapped in grape leaves. Its unique character is due to capric acid, a flavourful fatty acid that promotes good intestinal bacteria. Goat cheese is also a great option for those with lactose intolerance. When it comes to mould, some varieties of goat cheese, such as white mould goat cheese, are made with the intentional addition of yeast and mould cultures during production. Traditional French goat cheeses are often ripened at 10°C, which can result in a variety of moulds, including blue, green, and grey, developing on the rind. These moulds are generally safe to consume and add flavour and complexity to the cheese.
| Characteristics | Values |
|---|---|
| Goat cheese made from mold | Yes |
| Goat cheese ripening temperature | 10 degrees Centigrade |
| Goat cheese ripening time | 3-4 weeks |
| Goat cheese types | White mold, blue mold, crumbly, creamy, young, mature, mild, tangy |
| Goat cheese flavors | Tart, earthy, tangy, mushroom |
| Goat cheese textures | Smooth, creamy, fluffy, spreadable |
| Goat cheese pairings | Honey, sliced pear, walnuts |
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What You'll Learn
Goat cheese ripening process
The ripening process of goat cheese is a complex one, with many variables affecting the final product. The process begins with the milk itself, which can be raw or pasteurized, with most commercial cheese dairies opting for the latter to eliminate pathogens. The milk is then heated to coagulate and obtain curd, which is the basis of all cheese. This coagulation can be achieved through lactic starters, which are specific bacteria and/or rennet and/or coagulants that break down the lactose in the milk.
Once the curd is formed, the next step is draining and drying. The draining time will define the characteristics of the cheese, particularly its texture. After draining, the curd is then shaped into molds, with salt being incorporated into the cheese paste or sprinkled over. Salt is key to controlling the growth of microorganisms and giving the cheese its distinctive taste.
The ripening process itself is where specific flavor, structure, and texture qualities are developed. This is achieved by maintaining the cheese under conditions favorable to the desired growth and activity of microorganisms and enzymes. The aging conditions can also result in undesirable changes if the original milk is contaminated with unwanted microorganisms or if improper manufacturing procedures are used. The cheese must be stored at a specific temperature, with 10°C being the traditional French way, and the humidity, season, and weather during ripening all playing a role in the final product.
The ripening time varies, with some cheeses being aged for a minimum of 3-4 weeks, while others are aged for much longer, with one source noting a transformation from a soft and elastic consistency to a hard and brittle body from day 110 to day 300 of production. The type of cheese also determines the ripening time, with "fresh" goat cheeses being unaged, "lactic" goat cheeses being aged and brittle, and "renneted" goat cheeses being aged, creamy, and supple.
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Safe moulds for consumption
Goat's cheese is made from mould, and the presence of mould on the rind adds flavour. Some moulds are safe to consume, such as those found on goat's cheese rinds, blue cheese, and certain salamis. These moulds are safe to eat and add flavour and complexity to the cheese.
Moulds are microscopic fungi that can thrive in various environments, including food. While some moulds are safe to consume, others can be harmful and cause allergic reactions, respiratory problems, or produce poisonous mycotoxins. It is important to note that there is no way to determine whether a mould is safe or harmful by sight alone. Therefore, it is recommended to exercise caution and avoid consuming mouldy food if unsure.
Fresh meat and poultry are usually mould-free, but cured and cooked meats may have mould. High-acid foods like jams, jellies, pickles, fruits, and tomatoes can also harbour mould. To prevent mould growth, it is crucial to maintain cleanliness, handle leftovers properly, and cook food to the appropriate temperatures. Refrigerating leftovers promptly and setting the refrigerator temperature to 40 degrees Fahrenheit or less can help inhibit mould growth.
Additionally, covering refrigerated food with lids, foil, or plastic wrap can help prevent mould spores from contaminating the food. Keeping the refrigerator door closed as much as possible also maintains the desired temperature range of 40 degrees Fahrenheit or less, inhibiting mould growth. By following these practices, you can minimise the risk of mould contamination and ensure the safety of your food.
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Different types of mould
Mould is an essential component of cheese-making, and different types of moulds are used to make different varieties of cheese. The type of mould used depends on the desired texture and flavour of the cheese. Here are some of the different types of moulds used in cheese-making:
Penicillium Candidum
This white mould is commonly found on the outer layer of bloomy rind cheeses like Brie, Camembert, and blue cheeses such as Gorgonzola. It gives these cheeses their characteristic savoury, mushroom-like flavour and texture.
Penicillium Roqueforti
A blue-green mould, Penicillium Roqueforti, is added to blue-veined cheeses like Roquefort and Stilton. It has a strong blue flavour and grows quickly.
B. Linens
B. Linens is a reddish-orange mould that adds complexity to the rind of washed rind cheeses. It can be encouraged by maintaining a high humidity environment and regularly turning and drying the cheese.
Aspergillus Niger
Aspergillus Niger is a rare, dark black-grey mould that can be found on some cheeses. While it is not harmful, it can negatively impact the flavour and texture of the cheese.
Geo
Geo is a type of mould that can develop during natural rind ageing. It is often encouraged by maintaining specific humidity levels and regularly turning and drying the cheese.
It's important to note that while some moulds are integral to the cheese-making process, others can indicate that the cheese has gone bad. If mould appears on a cheese that is not meant to have mould, it is best to remove it or discard the cheese, especially if it is soft or semi-firm.
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How to store goat cheese
Goat cheese is a versatile and delicious ingredient, but it needs to be stored correctly to keep it fresh and tasty. Here are some tips on how to store goat cheese to ensure maximum flavour and texture:
Storing Fresh Goat Cheese
Fresh goat cheese, often sold in a log shape, has a soft and moist texture. It can be stored in its original vacuum-sealed packaging in the fridge for up to two months. Once opened, it should be removed from the original packaging and stored in a lidded glass or plastic container in the refrigerator. This type of cheese has a shorter shelf life once opened, so it's best to use it within a few days to enjoy it at its best. To keep it slightly more moist, keep the little end bit to seal back on when not in use.
Storing Aged Goat Cheese
Aged goat cheese, which has been ripened over a longer period, is slightly firmer and has a stronger flavour. If you have purchased an aged goat cheese with a rind, it can be stored by wrapping it first in wax or parchment paper and then in plastic wrap. It should then be kept in the refrigerator. It is recommended to bring aged goat cheese to room temperature for at least 30 minutes before serving to ensure maximum flavour and a softer texture.
Freezing Goat Cheese
If you want to keep your goat cheese for longer, you can freeze it. Cut the log into rounds, separate each round with a piece of patty paper, and stack them in a deli container or ziplock bag. Flatten the bag to remove any air, seal, and freeze. You can then break off chunks as needed, defrosting them in the fridge or microwave depending on how much time you have.
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Goat cheese versatility
Goat cheese is known for its versatility, offering a wide range of flavours, textures, and types. The French term for goat cheese, "chèvre", refers to the traditional French style of goat cheese production. Chèvre comes in many different flavours and textures, from crumbly to creamy, young to mature, and mild to tangy. It can be white, coated with ash or herbs, or wrapped in grape leaves.
Goat cheese is also versatile in terms of its use in recipes. It can be used in appetizers, main dishes, and desserts. Its relatively short shelf life means that it is typically consumed within a few days of production. Fresh goat cheese is also a good substitute for ricotta or cream cheese in recipes.
Goat cheese is lower in fat and calories than cow's milk cheese and is easier to digest. It is also a good source of protein, potassium, vitamin A, and other nutrients. The tangy, creamy texture and slightly earthy taste of goat cheese make it a unique ingredient.
The versatility of goat cheese also extends to the different types of moulds and rinds that can be used during production. Traditional French goat cheeses do not have any penicillium candidum added to the rinds, so some amounts of blue/grey mould typically start to appear after about a week. Cheesemakers often add yeasts and moulds to their cheeses to control what grows on the rind.
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Frequently asked questions
Yes, goat's cheese is made from mold. The mold that forms on the rind of a goat's cheese is a combination of art, science, experience, and sometimes luck.
The process of making goat cheese involves adding a blend of culture, yeast, and rennet to a vat of milk. The curd formed by the rennet is then cut and drained of whey before being poured into designated molds. After drying, it is coated in brine to prevent unwanted mold growth and left to age for a minimum of 3-4 weeks.
Yes, goat cheese comes in various flavors and textures, ranging from crumbly to creamy, young to mature, mild to tangy, and white to herb-coated or wrapped in grape leaves.
