Randy Chandler
Goat's cheese is a delightful treat, offering a range of flavours and textures. From tangy and crumbly to sweet and nutty, there's a goat's cheese for everyone. But is it always unpasteurised? The answer is no. While some goat's cheeses, like the award-winning Rachel, are proudly made with unpasteurised goat's milk, others may undergo pasteurisation. This process involves heating the milk to kill bacteria and can impact the final flavour and texture of the cheese. So, when it comes to goat's cheese, you may find a variety of options, each with its unique characteristics, depending on the cheesemaker's techniques and preferences.
Is goat's cheese unpasteurised?
| Characteristics | Values |
|---|---|
| Cheese Type | Goat's Cheese, also known as goat cheese |
| Cheese Name | Rachel |
| Pasteurisation | Unpasteurised |
| Texture | Semi-hard with a creamy, ivory white interior |
| Rind | Auburn |
| Flavour | Sweet, nutty, tangy, delicate, subtle |
| Region | Poitou-Charentes, France; Somerset, UK |
| Manufacturer | White Lake Cheese |
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What You'll Learn
- Goats cheese can be unpasteurised, like the award-winning Rachel goat's cheese
- Unpasteurised goats cheese is made from raw goat's milk
- Pasteurisation can affect the flavour of the cheese
- Unpasteurised goats cheese is aged for distinct flavours and textures
- Unpasteurised goats cheese is considered a raw cheese
Goats cheese can be unpasteurised, like the award-winning Rachel goat's cheese
Goat's cheese is often unpasteurised, and one such example is the award-winning Rachel goat's cheese. This artisanal cheese is handcrafted by the renowned White Lake Cheese company, which specialises in small-batch cheeses made from local Guernsey, sheep, and goat milk. The company takes great pride in its commitment to artisanal cheese-making techniques and the production of high-quality milk.
Rachel goat's cheese is made using the company's own goat's milk, ensuring the finest quality and welfare standards for the goats. The result is a semi-hard cheese with a unique and delightful combination of distinct flavours and textures. Its auburn rind adds a touch of contrast to its appearance, while the ivory white interior is smooth and creamy. The complex and well-balanced flavours of Rachel goat's cheese include subtle tanginess, sweetness, and nuttiness.
The versatility of Rachel goat's cheese makes it a favourite among cheese connoisseurs and enthusiasts. It can be enjoyed on its own, incorporated into various recipes, or paired with a range of accompaniments. The cheese has a moreish sweet and mild flavour, with a melt-in-the-mouth texture reminiscent of young Gouda. The cheese is named after a friend of the farm owner, reflecting her sweet and slightly nutty personality.
In addition to the standard Rachel goat's cheese, there are also variations such as the Rachael Reserva, a longer-aged version made with unpasteurised milk and vegetarian rennet. This cheese is matured in an "Alpine style" for 12 months, developing sweet and nutty flavours. Another variation is the Sheep Rustler, a sheep's milk version of Rachel that is also semi-hard and aged for just three months.
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Unpasteurised goats cheese is made from raw goat's milk
Unpasteurised goat's cheese is made from raw goat's milk and offers a unique and delightful artisanal cheese experience. The renowned White Lake Cheese company in Somerset, UK, produces an award-winning goat's cheese called Rachel, handcrafted using their own goat's milk. This unpasteurised cheese captivates cheese enthusiasts with its distinct flavours and textures.
Rachel goat's cheese is a semi-hard cheese with an auburn rind and a smooth, creamy ivory white interior. Its complex and well-balanced flavours combine the subtle tanginess of goat's milk with sweet and nutty hints. This distinctive taste profile makes it a versatile cheese, enjoyable on its own or as an ingredient in various recipes.
The process of making unpasteurised goat's cheese begins with raw goat's milk, which is then transformed through artisanal cheese-making techniques. The milk is carefully handled to preserve its raw state, and specific cultures and enzymes are added to initiate the cheesemaking process. The milk is then typically moulded into desired shapes and left to age, developing complex flavours and textures over time.
The use of raw goat's milk in cheesemaking contributes to the unique characteristics of unpasteurised goat's cheese. Raw milk retains the natural enzymes and beneficial bacteria present in the milk, which can enhance the flavour and promote the development of desirable textures during ageing. The specific flavour and texture profiles of unpasteurised goat's cheese can vary depending on factors such as the goat's diet, the cheesemaking process, and the ageing environment.
Unpasteurised goat's cheese, such as Rachel, showcases the expertise and passion of cheesemakers who prioritise the welfare of their goats and the quality of their milk. The distinct flavours and textures of these cheeses have garnered recognition from cheese connoisseurs, highlighting the appeal of unpasteurised goat's cheese made from raw goat's milk.
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Pasteurisation can affect the flavour of the cheese
Pasteurisation is a process that involves heating milk to a specific temperature for a set duration to destroy harmful microorganisms. This process has become standard practice in the production of milk and dairy products, including cheese. While pasteurisation eliminates harmful bacteria and standardises milk composition, it can also impact the flavour of cheese.
Before pasteurisation, cheesemakers relied on the natural bacteria and other microorganisms in raw milk to initiate fermentation, a process known as "ripening". This ripening is crucial for developing the flavour and texture of the cheese. Pasteurisation, however, destroys not only harmful bacteria but also beneficial bacteria and enzymes, which can make it challenging to produce cheese with the same complex flavour and texture.
The heat treatment used in pasteurisation can also affect the structure of milk, making cheese-making impractical. Ultra-High Temperature (UHT) milk, for example, is not typically used for cheese-making due to the intense heat treatment it undergoes, which can negatively impact the milk's structure.
To compensate for the loss of beneficial bacteria, cheesemakers have turned to alternative methods such as using starter cultures. These commercial starter cultures are carefully selected blends of bacteria and yeast added to milk before cheesemaking to initiate fermentation and produce cheeses with consistent flavours and textures.
Additionally, pasteurisation can reduce the availability of calcium ions in milk. The high temperatures cause structural changes in the milk's proteins, altering the calcium balance. This change affects the milk's ability to coagulate properly during cheesemaking, leading to weaker curds.
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Unpasteurised goats cheese is aged for distinct flavours and textures
Unpasteurised goat's cheese is a type of "raw cheese", which can be made from unpasteurised goat's milk. Pasteurisation is a process that kills bacteria in food, such as milk, to make it safe for consumption. However, unpasteurised goat's milk contains beneficial bacteria that add to the character and nutritional level of the cheese.
Aging unpasteurised goat's cheese allows for distinct flavours and textures to be created. The aging process involves two components: the "make" (the day the milk is prepared) and the "affinage" (the time and techniques used to age the cheese). The "make" can take anywhere from two to seven hours, depending on the complexity of the recipe. The "affinage" technique chosen will depend on the cheesemaker's desired results and how much time and effort they want to put into the process.
One way to add flavour and texture to unpasteurised goat's cheese during the aging process is to apply a rub to the outside of the cheese. A sweet rub can be made by combining coconut oil, cocoa powder, and honey, while a savoury rub can be made with lard or coconut oil, dried herbs, or seeds. A smoky flavour can be achieved by using smoked paprika, salt, or peppercorns. The thick rub is spread on the outside of the cheese and then vacuum-sealed to age without competing with mould development on the rind. The cheese will absorb some of the flavours of the rub, adding an interesting twist to the final product.
Another technique for aging unpasteurised goat's cheese is to wrap the cheese wheel in alcohol-infused leaves, such as grape leaves that have been soaked in wine, brandy, or bourbon. The cheese is then aged for as long as desired, resulting in a cheese that absorbs some of the alcohol flavours while retaining moisture and complexity. This method of leaf-wrapping adds an exotic look and taste to the final product.
The longer unpasteurised goat's cheese is aged, the harder its interior becomes, and the more intense the goaty flavour will be. Some cheeses, such as "lactic" goat cheeses, are aged and have a brittle texture with a full-bodied, goaty aroma. "Renneted" goat cheeses are also aged and have a creamy, melt-in-your-mouth texture similar to Camembert.
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Unpasteurised goats cheese is considered a raw cheese
Unpasteurised goat's cheese is considered a raw cheese, and it is a popular variety produced by many cheesemakers. The process of making unpasteurised goat's cheese involves allowing the cheese to mature and develop its distinct flavours and textures naturally, without the application of heat treatment to kill bacteria. This results in a product that retains the natural bacteria and enzymes present in the milk, contributing to its unique characteristics.
One example of an unpasteurised goat's cheese is the award-winning "Rachel" from White Lake Cheeses. This cheese is handcrafted using their own goat's milk, prioritising the welfare of their goats and the quality of the milk. The semi-hard cheese has an auburn rind and a smooth, creamy interior with a well-balanced combination of subtle tanginess, sweetness, and nuttiness. It is versatile and can be enjoyed on its own, in recipes, or with various accompaniments.
Another variety of unpasteurised goat's cheese is the "Coeur de Chèvre" from the Poitou-Charentes region of France, known for its beautiful goat's cheeses. This cheese is made with raw goat's milk, showcasing the region's expertise in producing high-quality, distinctive cheeses.
Unpasteurised goat's cheese offers a unique sensory experience with its natural flavours and textures. The process of making raw cheese allows for the development of complex flavour profiles that are valued by cheese enthusiasts and connoisseurs alike. The natural ageing process contributes to the distinct characteristics of each cheese variety, making them a treat for both the eyes and the taste buds.
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Frequently asked questions
No, not all goat's cheese is unpasteurised. There are many varieties of goat's cheese, and some are made with pasteurised goat's milk.
Rachel Goat's Cheese is an award-winning unpasteurised goat's cheese. It is handcrafted by the renowned White Lake Cheese company, which prioritises the welfare of their goats and the quality of their milk.
Rachel Goat's Cheese has a distinct flavour profile that combines the subtle tanginess of goat's milk with hints of sweetness and nuttiness. It is not too strong and is described as having a delicate, well-balanced finish.
Rachel Goat's Cheese is a semi-hard cheese with an auburn rind and an ivory white interior. The texture is described as smooth and creamy.
Yes, Baby Katherine is another example of an unpasteurised goat's cheese. It is a small, hard cheese matured over approximately two months and regularly washed in local Somerset cider brandy.
