Frederic Melton
Goat cheese, or chèvre, is a soft, spreadable cheese with a distinctive \goaty\ smell and a mild, musky flavour. It can be challenging to determine whether it has gone bad, especially with fresh goat cheese. While it is safe to consume some mould-ripened cheeses, such as Brie, random dark-coloured moulds on goat cheese indicate spoilage and should be discarded. Traditional French goat cheeses are often ripened at 10°C, developing a variety of microflora, including cream, blue, green, and grey moulds, which contribute to the flavour and complexity of the cheese.
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What You'll Learn
Goat cheese ripening temperature
The ripening temperature of goat cheese depends on the type of cheese being made and the results desired. For example, lower-temperature cheeses like chevre and cream cheese are referred to as "rennet-assisted" because they use less rennet and a longer coagulation time of 12 to 24 hours. The coagulation process will be faster at higher temperatures and slower at lower temperatures.
Most recipes add culture at around 85–90 °F and let it sit for 15 minutes to an hour. Some recipes ripen at lower temperatures (70–75 °F) for 12 to 20 hours. During the ripening time, the bacteria in the culture consume the lactose and convert it to lactic acid. More acid makes for a stronger, sharper flavor in the final cheese. Lower temperatures at this stage will slow acid production, while higher temperatures will speed it up.
A study on the lactic goat cheese Picodon found that an RH of 98% led to an acceleration of the ripening process, inducing a slightly ammonia and milky flavor and a sticky and creamy texture in the mouth. However, cheeses ripened at 14 °C and 98% RH were indicative of over-ripeness. A temperature of 10 °C was found to be more suitable.
In general, aged goat cheeses are allowed to ripen for up to 12 weeks and have a firmer texture and more prominent flavor. Soft-ripened goat cheeses age for up to several weeks and have either a natural or bloomy rind. A natural rind occurs when air dries the outside of the cheese, while a bloomy rind is the result of Penicillium candidum, a white bacterial powder applied to the outside of the cheese during the cheese-making process.
Once you get home, goat cheese will keep in the fridge, tightly sealed, for 2 to 3 weeks. It's best to store any cheese in the vegetable crisper, where the temperature is cold and stable. Always serve goat cheese at room temperature, so take it out of the fridge 30 minutes or so before serving.
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Goat cheese mould types
Goat's cheese is a distinctive type of cheese with a unique flavour profile and aroma. It can be challenging to determine when it has gone off, even for experienced chefs. The traditional French method of making goat's cheese involves leaving it to ripen at 10°C, which encourages the growth of a variety of microflora, including moulds in different colours such as cream, white, blue, green, and grey. These moulds add flavour and complexity to the cheese and are generally safe to consume.
One of the critical aspects of goat's cheese is its rind, which contributes to the overall flavour and texture of the cheese. The rind can develop various types of mould, including white mould, which is commonly found on cheeses such as Chèvre d'Argental, Goat Camembert, and Brie. These white mould cheeses have a smooth, ivory-coloured interior and a thin rind that gradually thickens as the cheese ages.
Artisanal goat's milk cheese, when consumed within its use-by date, typically develops a range of moulds on the rind that are safe to eat and contribute to the cheese's complexity. However, it is important to note that some moulds, such as random dark-coloured moulds or less common moulds in shades of yellow and pink, indicate that the cheese should be discarded. These moulds can produce toxins and are not safe for consumption.
The smell of goat's cheese can also be indicative of spoilage. Fresh goat's cheese should have a mild, musky, and slightly "goaty" aroma. When the cheese has gone bad due to mould or bacterial activity, this pleasant funk will change noticeably, becoming sharp, pungent, or even ammonia-like. While spoilage does not always indicate dangerous consumption, it usually means that the cheese has become unpleasant to eat.
It is worth noting that different types of mould may grow on goat's cheese during the ripening process, depending on various factors. These factors include the original composition of the milk, the season, the weather and humidity during cheese-making, the temperature at which it is stored, and the duration of drainage and drying before ripening. Each of these variables can influence the specific moulds that develop on the cheese's rind.
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How to identify spoilt goat cheese
Goat cheese is a unique type of cheese with a distinctive aroma and flavour. While it is challenging to identify spoilt goat cheese, there are some telltale signs to look out for. Firstly, it is important to understand that goat cheese, like other cheeses, can develop mould. While some moulds on hard cheeses can be cut out, mould on soft goat cheese can spread invisible filaments throughout the entire product, making it unsafe to consume. Therefore, if you notice any dark-coloured, yellow, pink, white, blue, green, or black mould on your goat cheese, discard it immediately.
The smell of goat cheese is another crucial indicator of spoilage. Fresh goat cheese should have a mildly goaty, musky, and slightly tangy aroma. When goat cheese spoils due to mould or bacterial activity, this pleasant smell will transform into a sharp, pungent, or acrid odour. If you detect any ammonia in the scent, it is a clear sign that your goat cheese has gone bad.
Texture and appearance can also indicate whether your goat cheese has spoilt. Fresh goat cheese should have a slightly firm but creamy texture. If it becomes sticky or slimy, discard it. Additionally, goat cheese is typically white or off-white in colour. Any discolouration, such as yellowing, browning, or graying, may indicate spoilage.
It is important to note that the best-before date on your goat cheese is not always a reliable guide, as the cheese can spoil before or after this date, depending on various factors such as temperature and handling. Therefore, always use your senses and the above indicators to determine whether your goat cheese has gone bad. If in doubt, it is better to be cautious and discard the cheese to avoid any risk of foodborne illness, which can cause unpleasant symptoms.
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Goat cheese rind development
The rind of a goat's cheese is one of the main things that defines its quality. Getting the rind to develop in a certain way is a mixture of art, science, experience, and sometimes luck. The traditional French way of ripening goat's cheese involves leaving fresh cheese to ripen at 10°C, which results in a variety of microflora growing on the rind, including cream and white moulds, as well as blue, green, and grey mould. These moulds add flavour and complexity to the cheese, and some cheesemakers add yeasts and moulds to control their growth.
One type of mould commonly added to soft cheeses is penicillium candidum, which creates the fluffy, velvety white outer coating seen on Brie and Camembert. However, traditional French goat cheeses usually do not have this mould added, so blue or grey moulds may appear after about a week. These moulds are safe to eat but can be concerning to consumers who are not used to seeing them. The growth of these moulds can be affected by various factors, including the original composition of the milk, the season, the weather, humidity, temperature, drainage, and drying time during the cheese-making process, and luck.
To create a natural rind, cheesemakers may favour the use of geotricum, a yeast that gives the cheese a cream-coloured, wrinkly appearance and allows the milk's flavour to shine through. This yeast is added to the milk, and after a few days in warm, moist conditions, it starts to grow and form the distinctive rind.
Goat's milk cheese with a rosemary rind, such as the Rocinante, is another example of rind development. This cheese is made with pasteurised goat's milk, salt, rennet, cheese cultures, calcium chloride, and lysozyme from eggs. The rind is treated with natural rosemary and a preservative, resulting in a firm and compact cheese with a pearly white interior and a medium or low firmness melting texture. It is recommended to warm the cheese to nearly 16°C before serving to enjoy its balanced flavour and sweet aroma notes from the rosemary leaves.
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Goat cheese storage
Goat cheese can be fresh (unripened) or ripened. Fresh goat cheese is soft, young, and not always log-shaped. Soft- or surface-ripened goat cheese develops a white or wrinkly rind as it ages, and its texture can range from creamy to crumbly. Aged goat cheese is firm and ripened over a longer period, with a complex and pungent flavour.
Goat cheese should be stored in a container that allows it to breathe and maintains humidity. Plastic wrap should be avoided as it can cause unwanted mould and suffocate the cheese. Instead, paper wrappings or cheese paper are preferable. Goat cheese should be stored in the refrigerator, ideally in the Grotto, which provides the right humidity for the cheese to develop a rind and can extend its shelf life.
When purchasing goat cheese, it is important to ensure it is fresh. Fresh goat cheese should feel firm, not mushy, and vacuum-sealed cheese should be free of excess liquid, leakage, and off-colours. For varieties with rind, look for any separation between the rind and the cheese, as this indicates it has been sitting for a while. If buying from a cheesemonger, look for one who constantly refreshes their case and uses paper, not plastic, wrap.
It is also important to consume goat cheese within a reasonable time frame. Schad, proprietor of Capriole, one of the nation's foremost makers of goat cheese, recommends buying only what you plan to eat within seven days. While goat cheese can be stored for longer, its quality may deteriorate, and mould may develop.
Finally, it is essential to check the goat cheese for any signs of spoilage before consumption. Random dark-coloured moulds, as well as less common moulds in oddball shades like yellow and pink, indicate that the cheese should be discarded. Strong, unpleasant, or acrid smells are also signs that the cheese has gone bad. Checking the best-by date is a good starting point, but it is not always reliable, especially for fresh goat cheese.
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Frequently asked questions
Mold-ripened cheese is cheese that has been left to ripen and develop a rind at a specific temperature and humidity. This process encourages the growth of microflora, which adds flavor and complexity to the cheese.
Goat cheese can be mold-ripened in a similar way to other cheeses. The traditional French method involves leaving the cheese at 10°C, which encourages the growth of a variety of microflora, including blue, green, grey, and white molds.
Yes, mold-ripened goat cheese is generally safe to eat. The molds that grow on the cheese during the ripening process add flavor and are not harmful. However, it's important to note that some molds, such as dark-colored or odd-colored molds, can indicate that the cheese has gone bad and should be discarded.
It can be tricky to determine if mold-ripened goat cheese has gone bad, especially with fresh goat cheese. However, some signs to look out for include dark-colored or odd-colored molds, a sharp or acrid smell, or an ammonia odor, which indicates spoilage. Checking the best-by date is also a good starting point.
