Kamil Perry
Goat cheese is a staple in many diets, with 65% of the world using goat's milk as their standard. However, in the US, goat's milk is less common, with the dairy industry dominated by cow's milk. Goat cheese is often associated with a strong, tangy flavor, sometimes described as goaty or barnyardy. This distinct flavor can be off-putting to some, but it is a result of the natural homogenization of goat's milk, which causes it to age faster than cow's milk. The longer the milk takes to process, the stronger this goatyness will be. Despite its strong flavor, goat cheese can still spoil and develop a super sour taste. This can happen if the cheese is not properly sealed and refrigerated.
| Characteristics | Values |
|---|---|
| Goat cheese spoilage | Goat cheese can spoil and become super sour |
| Goat cheese smell | Goat cheese can have a sharp, acrid, or nostril-searing ammonia smell |
| Goat cheese taste | Goat cheese can be tangy, strong, pungent, sweet, mild, or lightly barnyardy |
| Goat cheese texture | Goat cheese can be soft or hard |
| Goat cheese colour | Goat cheese is usually white |
| Goat cheese mould | Goat cheese can develop blue or green mould, which is not safe to eat |
| Goat cheese storage | Fresh goat cheese can be vacuum-sealed and lasts up to 2 weeks in the refrigerator |
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What You'll Learn
How to tell if goat cheese has gone sour
Goat cheese is known for its distinctive "funk" or tanginess, which can make it difficult to tell when it has gone sour. However, there are some telltale signs to look out for.
Firstly, check the colour of the cheese. Fresh, soft goat cheese is known for its snowy white colour. If the cheese has yellowed, it may have dried out or gone bad. Additionally, if you notice any slimy textures or blue mould, discard the cheese. A trained chef and former food safety trainer notes that mould on soft cheeses is a clear indication that the cheese has gone bad.
Secondly, use your sense of smell. When fresh, goat cheese should have a mild, musky, and characteristically "goaty" smell. This aroma should be fresh and milky, without any sharp, unpleasant pungency. If the cheese has a rancid, sour, or acrid smell, or you detect a nostril-searing ammonia note, it has likely gone bad.
Thirdly, taste can be an indicator. If there is no visible mould and the cheese smells fine, you can take a small bite to test. If it tastes nasty, spit it out and discard the cheese. However, use this method sparingly and only if the cheese is close to its use-by date and has been stored properly. As a general rule, fresh goat cheese lasts for about a week in the refrigerator, possibly up to two weeks if properly sealed and stored at the correct temperature.
Finally, consider the texture. Fresh goat cheese should have a firm, spreadable texture. If it has become hard or developed a tough crust, it may have dried out or gone bad.
In summary, by inspecting the colour, smell, taste, and texture of the cheese, you can make an informed decision about whether your goat cheese has gone sour. When in doubt, it is always best to err on the side of caution and discard the cheese.
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Goat cheese production and aging
Goat cheese, or Chevre, is an easy cheese to make at home. It is made with fresh goat's milk, culture, and a few drops of rennet. The milk is brought to room temperature, and the ingredients are mixed together and set aside for 18-24 hours. The curd is then drained in a butter muslin-lined colander, flavoured with salt, and ready to eat.
For aged goat cheese, the process is similar, but it takes more time, uses more equipment, and may involve a few more ingredients. In Canada and the US, by law, goat milk must be pasteurized unless the cheese is going to be aged for at least 60 days. Raw milk contains beneficial bacteria that add to the character and nutritional level of the cheese, but it requires careful handling and modifications to the recipe. The milk is warmed to 68-72°F (20-22°C), and the make process can take from two to seven hours.
Aging goat cheese involves the affinage, or maturing/ripening, stage, during which time and technique are used to develop the flavour of the cheese. The cheese is typically aged for about four weeks, long enough for a skin to develop and for moisture to evaporate, giving the cheese a chalky texture and tangier, more concentrated flavour. Aging the cheese for longer results in lower moisture content and a more concentrated flavour.
There are several techniques that can be used to age goat cheese. One method is to pierce the cheese hundreds of times, allowing oxygen to penetrate the interior and for blue mould to grow, as with blue cheese. The rind of the cheese can be washed with a salt brine to prevent unwanted moulds and cheese mites, or it can be brushed with a dry brush. Another technique is to wrap the cheese wheel in alcohol-infused leaves, such as grape leaves that have been soaked in wine, brandy, or bourbon, to add an exotic look and taste to the cheese. A creative way to add flavour is to apply a rub to the outside of the cheese, such as a mixture of coconut oil, cocoa powder, and honey, or lard with dried herbs or seeds.
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Goat cheese misconceptions
Goat cheese is a versatile and tasty ingredient, but it is often misunderstood. Here are some common misconceptions about goat cheese:
Misconception 1: All Goat Cheese is Strong and Pungent
While some goat cheeses can have a distinctive "goaty" tang, this is not true of all goat cheeses. The strength of the "goatyness" depends on factors such as the age of the milk and the living conditions of the goats. If the bucks (male goats) are kept in the same pen as the does (female goats), their strong odour can affect the milk. However, some dairies, like Lively Run Dairy, keep their bucks and does separate, resulting in a milder-tasting cheese. Additionally, goat cheese does not always have to be creamy; it can also be made into firm cheeses such as gouda or cheddar.
Misconception 2: Goat Cheese is Always Sour
Although goat cheese can become sour if it goes bad, this is not an inherent characteristic of the cheese. Fresh goat cheese is usually good for up to a week in the refrigerator, and it can last even longer if it is vacuum-sealed. If the cheese develops a blue mould, it has gone bad and will be super sour and pungent. However, if it is just soft and mouldy, some people believe it is still safe to scrape off the mould and eat the cheese.
Misconception 3: Goat Cheese is Difficult to Pair with Drinks
Goat cheese is often assumed to pair well with wine, but its high acidity can make it tricky to pair with many wines. According to Hayley Nessler of Cypress Grove, a Northern Californian cheese manufacturer, goat cheese is actually excellent with beer. The bubbles in the beer cut through the fat of the cheese, enhancing the flavour and making it a more enjoyable eating experience.
Misconception 4: Goat Cheese is Unfamiliar and Unappealing
Goat cheese may seem exotic or unappealing to those who are used to cow's milk dairy products. However, 65% of the world uses goat milk as their standard, and it is only recently gaining traction in the US due to the dominance of the cow dairy industry. Trying high-quality goat cheese from a reputable dairy can help dispel the notion that goat cheese is unfamiliar or unpleasant.
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Goat cheese and lactose intolerance
Goat cheese is a tasty option for those who are lactose intolerant. While it is not entirely lactose-free, it has significantly less lactose than cow's cheese, which is why it is often more digestible for people with lactose intolerance. The amount of lactose in goat cheese depends on the type and age of the cheese. Harder, more aged goat cheeses have lower moisture content and, therefore, less lactose than soft, young cheeses. The ripening process also affects the lactose content of goat cheese. During ripening, bacteria further break down lactose, resulting in lower levels of lactose in older cheeses.
Goat's milk contains about 4% lactose, while cow's milk contains about 5%. This difference can be significant for those with mild to moderate lactose intolerance. Additionally, the shorter fat molecules in goat's milk make it easier to digest. For those with severe lactose intolerance, aged goat cheeses are probably a better option as they are almost lactose-free. The lengthy ripening process allows most of the lactose to be broken down, making the cheese easier to digest.
The chemical structure of goat's milk is also said to be more similar to human milk, which is why it is a good option for those who are lactose intolerant or have issues with cow's milk. However, it is important to note that lactose intolerance exists on a spectrum, and not everyone will have the same severity of reaction. Symptoms of lactose intolerance can include gas, digestive distress, diarrhea, and bloating. Therefore, it is always recommended to consult a doctor before making any dietary changes if you are lactose intolerant.
It is also worth noting that fresh goat cheese can be tricky to assess for spoilage. Unlike other cheeses, fresh goat cheese has a distinctive funk, even when it is fresh and at its best. This can make it difficult to determine when the cheese has gone bad. However, if the goat cheese has developed a sharp or acrid smell, or a yellow crust, it has likely spoiled.
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How to mellow the taste of goat cheese
Goat cheese is known for its distinctive, pungent flavour and strong smell. While some people enjoy this, others may find it too intense or "goaty". If you fall into the latter category, there are several ways to mellow out the taste of goat cheese.
Firstly, it's important to note that not all goat cheeses are created equal. Goat cheese made for aging tends to sweeten and become more mellow with time. So, if you don't like the flavour of a young, fresh goat cheese, you may prefer an aged variety. Aged goat cheeses tend to be firmer and have a more subtle flavour, with notes of nut skins and cooked milk. They are also less piquant and goat-like than their younger counterparts. When purchasing goat cheese, look for firm, aged, and rinded varieties, or ask for recommendations at a specialty store or a market with a large cheese counter.
If you already have a young goat cheese on hand and want to mellow out its flavour, there are several things you can try. One option is to cook with it. Heating goat cheese, for example by melting it on a pizza or in a tart, can help to reduce its strong flavour and smell. You can also try mixing it with other strong flavours, such as pear and walnut in a tart or salad, or adding herbs and spices such as thyme, rosemary, laurel leaves, curry, ginger, or pepper. Another option is to dilute the flavour by soaking the cheese in water for several days in a closed box in the fridge, changing the water periodically.
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Frequently asked questions
Goat cheese is known to have a distinctive "funk" or tang to it, but if it is sour, it has likely gone bad.
Fresh, soft goat cheese is usually good for up to a week in the refrigerator, and some sources say it may last up to 2 weeks.
If your goat cheese has a sharp or acrid smell, it has probably gone bad. You may also see a blue or green mold on the cheese, which is a sign that it has spoiled.
Goat's milk is naturally homogenized, which means it ages much quicker than cow's milk. The longer you take to process the milk, the stronger the "goatyness" will be in the cheese.
You can try warming thin slices of goat cheese on pizza or pressing it onto toast and grilling it. You can also try soaking it in water for several days to reduce the smell.
