Andy Montoya
Goat cheese, or chèvre in French, is a popular ingredient in many dishes, from salads to pizzas and pastas. It is known for its rich, tangy flavor and creamy texture. However, some people may find the sourness and tanginess of goat cheese too strong. The good news is that there are several ways to combat the sourness of goat cheese and make it more palatable for those who prefer a milder taste. One way is to simply choose a more aged variety, as the sourness of goat cheese tends to reduce over time. Another option is to coat the cheese in an edible gray ash, which helps to cut down on the tart and acidic flavor. Additionally, adding certain ingredients, such as honey, herbs, or spices, can help balance out the sourness and create a more complex flavor profile.
| Characteristics | Values |
|---|---|
| Edible coating | Gray ash, herbs, leaves |
| Texture | Creamy, dry, crumbly |
| Flavour | Tangy, tart, earthy, sour |
| Pairing | Sweet and spicy foods, honey, orange zest, rosemary, lavender, garlic, herbs |
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What You'll Learn
Use an aged goat cheese
If you're looking to combat the sourness of goat cheese, opting for an aged variety is a great solution. Aging cheese involves two key components: the "make" (the day you work with the milk) and the "affinage" (the French term for the maturation and ripening process, encompassing the time and techniques used). The "make" for aged cheeses can take anywhere from two to seven hours, depending on the recipe's complexity.
Aged goat cheese, also known as chèvre, offers a more mellow flavour compared to its younger counterparts. This is because the aging process diminishes the tangy, sour notes commonly associated with goat cheese. As a result, aged chèvre presents a more approachable profile that appeals to a wider range of palates.
Tomme de chèvre, a type of aged goat cheese, is a delicious option. These large wheels of cheese are not commonly found in the US, but they are well worth seeking out for their intense, complex flavours. Hard-aged goat cheeses like Tomme de chèvre can be grated or shaved over salads, bruschetta, or pasta to add a burst of flavour. Before grating, consider placing the cheese in the freezer for a short time to make the process easier.
When selecting an aged goat cheese, you'll find a range of options with unique characteristics. For instance, an aged wheel of Garrotxa from Basque Spain will have less prominent goat milk notes. Meanwhile, Sainte-Maure de Touraine, a renowned chèvre with a straw through its centre, offers a glorious flavour experience.
If you're feeling adventurous, you can even try making your own aged goat cheese. The aging process can be as simple as vacuum sealing a wheel of cheese and then applying a rub to add flavour and colour. For a sweet rub, combine coconut oil, cocoa powder, and honey. Or, for a savoury twist, use lard or coconut oil with dried herbs or seeds. With some time and experimentation, you can create your very own delectable aged goat cheese.
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Coat in edible ash
Coating goat cheese in edible ash is a traditional technique that has been used for hundreds of years. Initially, ash was used as a method to protect the surface of young cheese, but it was later discovered that it also improved surface moulds and their growth on fresh cheeses during the ripening process. The ash is typically made from the burning of grape vine clippings in the Loire Valley of France, though today, it is more common to use activated charcoal mixed with salt.
To make an ash-coated goat cheese, you will need to begin by heating goat's milk to 68-72°F (20-22°C). This should be done slowly and with constant stirring to ensure the milk is heated evenly. Once the milk is at the right temperature, add the Chevre and P. candidum culture. To prevent the powder from caking, sprinkle it over the surface of the milk and wait for about two minutes before stirring. After this, add enough rennet so that the mixture can set. The milk will now need to be left undisturbed for 18-24 hours while the culture works and the rennet coagulates the curd.
Once the mixture has set, you can begin to form the cheese. For an ash coating, the cheese is typically formed into a pyramid shape, though other shapes can also be used. After filling the mould about 2/3 full with the curds, add a thin layer of charcoal with no salt. This can be messy, so take care when applying. Then, add the rest of the curds and allow the cheese to set. When the moulded cheese stops dripping whey, it is ready to be unmoulded and salted. The charcoal and salt are simply mixed together and sprinkled over the surface of the cheese. The amount of charcoal used depends on how heavy an ash surface is desired. A ratio of 1:5 to 1:8 charcoal to salt is usually sufficient, with a base amount of about 1 teaspoon of salt per cheese, or 1/2 teaspoon per surface.
The ash coating will develop over the next few days, changing from a dark grey/black to a blue-grey and eventually to a white and bloomy surface. By day 5 or 6, a full coat should be visible, though this process can take longer without the use of charcoal. By day 8-12, the cheese is ready to be cut and eaten fresh, though it can be left to age further to develop a more complex flavour.
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Add herbs and garlic
Adding herbs and garlic to goat cheese is a great way to give it more flavour and reduce its sourness. This combination is simple and easy to make, and can be used in a variety of dishes.
To make a goat cheese spread with herbs and garlic, you can use either fresh or dried herbs, depending on your preference and availability. Fresh herbs are generally considered to be the best option for this spread because the ingredients are so minimal, but dried herbs can also work. You can use a combination of basil, chives, rosemary, and parsley, or mix and match different herbs and experiment with different proportions to find your preferred flavour. Oregano and thyme are also great additions, and other herbs that work well include mint, cilantro, and dill.
Garlic and herbs can be added to plain goat cheese to mask the goaty taste. You can mix the ingredients together with a fork or a food processor, and add a touch of extra virgin olive oil for blending. You can also add a small amount of sour cream or crème fraîche to make the mixture extra creamy. After mixing, shape the goat cheese however you like and sprinkle the herbs and garlic evenly over the surface, patting them down so they stick. Leave the cheese to sit for at least four hours or overnight so that the flavours absorb into the cheese.
This herbed goat cheese spread can be served as an appetizer with crackers or veggies, or used as a sandwich spread. It pairs well with smoked salmon, Italian deli meats, or roasted or grilled vegetables. It can also be stuffed into an omelette or crumbled into a frittata, and goes well with eggs. Additionally, it can be tossed with pasta or added to a vegetarian lasagna.
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Drizzle with honey
Honey is a great way to balance the sourness of goat cheese, and it's an incredibly simple dish to make. You can buy local honey at the farmer's market to drizzle on top of your goat cheese. If your goat cheese is in crottins, place them on a cutting or serving board. If it's in a log, slice it thickly into four rounds, or use two soup spoons to form it into four quenelles. Scoop the cheese out of one and round it as you pass it back and forth between the spoons to form a smooth football shape. Arrange the cheese on a board or plate, or spread portions onto toasted baguette rounds. Then, drizzle the goat cheese with honey.
You can also bake the goat cheese in the oven for 5-8 minutes until it's slightly warm, and toast the bread under the broiler for 2-4 minutes until it's browned on the edges. Remove the bread from the oven and rub it with a raw clove of garlic that has been cut in half. Drizzle honey on the warm goat cheese and sprinkle on fresh thyme leaves, sea salt, and fresh cracked pepper.
For a more finished look, sprinkle on some chopped hazelnuts or pistachios. This is a great starter or dessert, especially for those who prefer a cheese plate to a sweet treat. It's also a great addition to a salad, providing a sweet and salty contrast.
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Whip with cream
Whipped Goat Cheese
Whipping goat cheese is a great way to make it more spreadable and creamy. It is a simple process that can be done by hand or with a mixer, and it results in a silky smooth and light texture. The basic recipe involves adding goat cheese and cream cheese to a bowl and whipping them together until they are well blended. You can also add in some herbs, spices, or other ingredients to enhance the flavor.
Ingredients
- Goat cheese: Look for a soft goat cheese log, also called chevre. Avoid anything with a rind, aged goat cheeses, or any solid or sliced cheeses. You can find goat cheese at most grocery stores, such as Vermont Creamery, Wegmans, or Whole Foods.
- Cream cheese: This adds a creamy consistency and makes the whipped goat cheese spreadable. You can use regular cream cheese or whipped cream cheese for a lighter and fluffier texture.
- Salt: A pinch of salt will enhance the flavor of the whipped goat cheese.
Optional Ingredients
- Honey: Adding a drizzle of honey can make the whipped goat cheese sweeter and more irresistible. You can use regular honey, whipped honey, or even hot honey for a little spice.
- Herbs: Fresh herbs such as chives, parsley, tarragon, thyme, rosemary, or basil can add a delicate, balanced, herby flavor to the whipped goat cheese. You can use a combination of these herbs, known as fines herbes in French cooking.
- Garlic: Minced or peeled garlic clove can add a savory note to the whipped goat cheese.
- Lemon juice or zest: A splash of lemon juice or a sprinkle of lemon zest can brighten up the flavor of the whipped goat cheese.
- Spices: You can add red pepper flakes, black pepper, or other spices to give the whipped goat cheese a little kick.
- Nuts: Chopped nuts such as pistachios, walnuts, or pecans can add a crunchy factor to the whipped goat cheese.
Method
- Add the goat cheese and cream cheese to a bowl: It is important that the cheeses are at room temperature to ensure a smooth and creamy texture.
- Whip the cheeses together: You can do this by hand or with a mixer, blender, or food processor. Whip until the cheeses are well blended and smooth, with no lumps.
- Add optional ingredients: If you are using any of the optional ingredients listed above, add them to the whipped goat cheese and blend until combined.
- Serve or store: You can serve the whipped goat cheese immediately, or store it in an airtight container in the refrigerator for up to a week. If storing, let it come to room temperature before serving for the best texture.
Serving Suggestions
Whipped goat cheese is a versatile dish that can be served in many ways. Here are some ideas:
- Spread on crostini, crackers, bagels, sandwiches, wraps, or toasts
- Dip for veggies, fruits, or pretzels
- Accompaniment for grilled chicken or beef
- Stuffed in celery sticks
- Added to pasta
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Frequently asked questions
Goat cheese has a tangy, sour taste that can be made milder by choosing a more aged variety. You can also add honey, orange zest, rosemary, lavender, garlic, and other herbs to complement the flavour.
The sourness of goat cheese reduces over time. Aged goat cheeses are milder in flavour and have a higher calcium content.
Herbs de Provence, including lavender, garlic, and other herbs, are a great addition to goat cheese. You can also add cracked red pepper, orange zest, and rosemary for a surprising and delicious combination.
Goat cheese can be used in a variety of recipes, including salads, pasta, pizza, and appetizers. It can be spread on toast, stuffed into baked chicken or turkey, or added to sauces.
In addition to adding herbs and spices, you can also balance the sourness of goat cheese by pairing it with sweet and spicy foods. For example, you can make a salad with beets and pears or a pizza with sun-dried tomatoes and Kalamata olives.
