Frederic Melton
Soft goat cheese, also known as chèvre, is a popular variety of goat's milk cheese that is easy to make at home. It is characterized by a soft, crumbly texture and a neutral, fresh taste. Chèvre is a fermented cheese, produced by introducing specific bacteria to goat's milk, which turns the milk sugar, lactose, into lactic acid. French goat cheeses, such as chèvre, have a long history, dating back to the 700s when the Moors brought goats to the Loire Valley in France. Today, chèvre can be found in local grocery stores or made at home with simple ingredients and equipment.
| Characteristics | Values |
|---|---|
| Soft goat cheese | Chèvre, goat cream cheese |
| Lactic goat cheese | |
| Fermentation | Introduction of bacteria to milk |
| Turning milk sugar (lactose) into lactic acid | |
| Bacteria used | Lactococcus lactis subspecies lactis |
| L. lactis subsp. cremoris | |
| L. lactis subsp. Diacetylactis | |
| Ripening temperature | Below 20°C |
| Ripening humidity | 90% |
| Ripening time | Longer ripening time = stronger smell and taste |
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What You'll Learn
- Chèvre is a soft goat's milk cheese that is fermented by introducing specific bacteria
- Goat's milk is blended with cow's milk to make a variety of milk products
- Goat cheese is ripened and aged to develop a creamy texture
- Goat cheese is a good source of probiotics and antioxidants
- Goat cheese is easy to make at home and can be frozen for up to 6 months
Chèvre is a soft goat's milk cheese that is fermented by introducing specific bacteria
Fermentation is a well-known process in food production, and many types of cheeses are indeed products of fermentation. However, not all cheeses are fermented; some, like cottage cheese and paneer, are non-fermented and rely on adding an acid to separate the curds and whey. On the other hand, Chèvre and other fermented goat's milk cheeses are created by intentionally adding bacteria, specifically lactic acid bacteria (LAB), to the milk.
Lactic acid bacteria play a crucial role in the fermentation process of traditional cheeses. They contribute to the development of desirable sensory characteristics and enhance the nutritional value of the final product. The specific bacteria used in Chèvre, for instance, Lactococcus lactis subspecies, are characterized by their ability to grow at particular temperatures and salt concentrations. They produce lactic acid as the end product of glucose fermentation, which gives Chèvre its distinct flavor and texture.
Goat's milk has gained popularity as an alternative to cow's milk for those with cow's milk intolerance. As a result, there is a growing demand for fresh goat's milk and fermented products like Chèvre. Chèvre is versatile and can be used in various dishes, including salads, sandwiches, pizzas, and even desserts. It is a great option for beginners in cheese-making due to its simplicity and affordability. Additionally, Chèvre provides a platform for creativity as herbs and spices can be added to create unique flavor profiles.
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Goat's milk is blended with cow's milk to make a variety of milk products
Goat milk is commonly processed into cheese, butter, ice cream, yogurt, cajeta, and other products. Goat milk has less cholesterol and is considered to be easier to digest than cow milk. Goat milk is also said to have a distinct alkalinity and higher buffering capacity. Goat milk has a different taste than cow milk, which some people may object to.
Cow milk, on the other hand, is produced on a larger scale and is more widely consumed. It is also a good source of protein, calcium, and other nutrients. However, some people have an allergy or intolerance to cow milk.
When goat milk is blended with cow milk, it can be used to make a variety of milk products. One such product is chhana, an acid- and heat-coagulated milk product. Sandesh is a popular chhana-based sweet made by kneading chhana and cooking it in sugar syrup over medium heat. Ghee, or clarified butterfat, is another product made by blending goat and cow milk. It is produced by fermenting whole milk into curd, churning out the butter, and then heat-clarifying it at 105–145 °C.
In addition to these blended milk products, goat milk can also be used to make a variety of cheeses, including soft cheeses like chèvre, a popular French goat cheese that is fermented by introducing a combination of bacteria. Goat cheese is known as fromage de chèvre in France and is often made exclusively from goat milk. It is a great addition to salads, sandwiches, pizzas, and other dishes.
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Goat cheese is ripened and aged to develop a creamy texture
Soft goat cheese, like chèvre, is an easy and delicious cheese for beginners. It is a popular soft goat's milk cheese that is fermented by the introduction of a combination of bacteria, including Lactococcus lactis subspecies lactis, L. lactis subsp. cremoris, and L. lactis subsp. Diacetylactis. The process of fermentation involves turning the milk sugar, lactose, into lactic acid.
The process of aging allows cheeses to continue to ripen and develop their distinct textures and flavours. "Lactic" goat cheeses, for instance, are aged and have a brittle yet melt-in-the-mouth texture. They are full-bodied in flavour and are suitable for those who appreciate the full goaty aroma. On the other hand, "Renneted" goat cheeses are also aged and have a supple, creamy texture that melts in the mouth, similar to Camembert. These cheeses will be less intense in flavour unless they are made with raw milk.
The draining time of the cheese also plays a crucial role in defining its characteristics, especially its texture. Additionally, salt is a key ingredient in the cheese-making process, impacting the cheese's texture, flavour, and shelf life. The technique of brining, where cheese is immersed in a salt water bath, can last from a few hours to 15 days.
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Goat cheese is a good source of probiotics and antioxidants
Goat cheese is a nutritious dairy product that is packed with vitamins, minerals, and healthy fats. It is a good source of protein, vitamins, and minerals, including selenium, magnesium, and niacin (vitamin B3). In addition, goat cheese provides healthy fats, including medium-chain fatty acids, which have been linked to improved satiety and weight loss.
Goat cheese is also a good source of probiotics and antioxidants. Probiotics are friendly bacteria that offer various health benefits. They can promote digestive health, reduce inflammation, and boost immunity. Certain types of goat cheese, such as coalho cheese, contain beneficial bacteria called probiotics, including Lactobacillus acidophilus, Lactobacillus paracasei ssp. paracasei, and Bifidobacterium animalis ssp. lactis. The addition of probiotics to goat cheese can enhance its technological, physiochemical, and sensory profiles, making it more attractive to consumers.
Furthermore, goat cheese is a good source of antioxidants. The process of fermentation, where bacteria is introduced to the milk, leads to the production of lactic acid. This fermentation process contributes to the development of antioxidant properties in the cheese. The specific types of bacteria introduced during fermentation can influence the antioxidant activity of the resulting cheese.
The nutritional content of goat cheese can vary depending on the processing methods used, such as aging or curing. However, all types of goat cheese offer some nutritional benefits. Goat cheese is also easier to digest than cow's milk cheese and is a hypoallergenic alternative for those allergic to cow's milk products. This makes goat cheese a good option for individuals with lactose intolerance, as goat milk naturally contains lower levels of lactose.
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Goat cheese is easy to make at home and can be frozen for up to 6 months
Soft goat cheese, like chèvre, is a product of fermentation. It is made by introducing bacteria to goat's milk, turning the milk sugar (lactose) into lactic acid. While you can often find chèvre in the local grocery store, making your own is easy and cost-effective. It uses just three ingredients: goat's milk, water, and citric acid.
To make goat cheese at home, you will need:
- Goat's milk
- Water
- Citric acid
- A large cast iron pot
- A smaller non-aluminum pot that can hold at least half a gallon of liquid
- A strainer
- Cheesecloth
- A dairy/cooking thermometer
- Cheese salt (optional)
- Slowly heat the goat's milk in a non-aluminum pot over low heat until it reaches 86°F (30°C).
- When the milk is up to temperature, remove it from the heat and sprinkle in the cheese starter.
- Let the mixture sit for 24 hours to drain and form a cheese log.
- Sprinkle toppings over a piece of wax paper, then roll the wax paper around the cheese to make a log shape.
Once you have made your goat cheese, you can freeze it for up to 6 months. To freeze, divide the goat cheese into portions if desired. Wrap the portions in freezer-safe plastic wrap, then place them in a freezer-safe zipper top bag or wrap them in foil for extra protection from freezer burn. When you are ready to use the frozen goat cheese, allow it to thaw slowly in the fridge, and blend it into a creamier texture if needed.
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Frequently asked questions
Yes, soft goat cheese is fermented. Chèvre, a popular soft goat's milk cheese, is fermented by the introduction of a combination of bacteria.
To make soft goat cheese, goat's milk is heated slowly over low heat until it reaches 86°F (30°C). Once the milk is at the right temperature, a cheese starter is added and the mixture is carefully drained through cheesecloth to extract the whey. The curd is then shaped into logs and can be flavoured with herbs and spices.
Soft goat cheese has a creamy texture and a neutral, fresh taste. It is known for being white in colour and crumbly in texture.
Some examples of soft goat cheese include Chèvre, Saint-Marcellin, and Vermont Creamery Goat Cheese.
Soft goat cheese can be served in a variety of ways, such as spread on crackers or bread, sprinkled over a salad, or used in cooking such as in tarts, quiches, or pizzas.
