Kamil Perry
Goat cheddar is a type of cheese made from goat's milk instead of the more commonly used cow's milk. It has a distinctive tangy, earthy flavour and combines the sharpness of traditional cheddar. The texture and flavour of goat cheddar vary depending on its age—young goat cheddar is mild, creamy, and smooth, while aged goat cheddar is crumbly, complex, and nuttier.
Goat Trim Cheddar Cheese Characteristics
| Characteristics | Values |
|---|---|
| Type of Milk | Goat |
| Flavour | Sharp, tangy, earthy, fruity, nutty |
| Texture | Soft, creamy, pliable, crumbly |
| Ageing Temperature | 50° to 55°F |
| Ageing Duration | 4 to 12 weeks |
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What You'll Learn
Goat cheddar is made from goat's milk
Goat's milk cheese, or chèvre, is any cheese made entirely from goat's milk. Goat milk is low in casein, a milk protein that curdles, so it produces very small, soft curds that crumble easily. Young goat cheese tends to be soft, spreadable, and tangy, while aged goat cheese can be chalky, crumbly, and earthy. Goat's milk cheese has high levels of vitamin A, which makes it slightly whiter in colour, along with high amounts of vitamins E, K, B6, and B3 (niacin). Goat cheese gets its distinctive flavour and smell from medium-chain fatty acids, including caprylic acid and capric acid.
Goat's milk cheese is distinct from cow's milk cheese in several ways. Firstly, they come from two different animals. Cow's milk cheese tends to have a firmer texture, making it ideal for slicing and grating, while goat's milk cheese is often softer and crumblier. Cow's milk cheese is also typically aged to develop its flavour, while goat's milk cheese can be enjoyed fresh or aged.
Goat cheddar cheese, specifically, is made from whole pasteurized goat milk. It has a fresh, fruity, and light flavour with a creamy body. As the cheese ages, it becomes rich, nutty, and increasingly complex. Goat cheddar is an excellent choice for cooking savoury dishes and pairs well with wine or fruits.
To make goat cheddar cheese at home, you will need to heat goat milk over low heat to 85°F, stirring continuously. Then, turn off the heat and add the starter culture by sprinkling it over the surface of the milk and allowing it to rehydrate before stirring it in. Once the cheese is formed, rub salt on it once daily for three days, flipping it frequently. When the surface of the cheese is dry, you can wax it. Finally, age the cheese at 50° to 55°F for 4 to 12 weeks.
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It has a tangy, earthy flavour
Goat cheddar is a unique variety of cheese that combines the sharpness of traditional cheddar with the tangy, earthy flavours characteristic of goat's milk. This distinct flavour profile sets it apart from other types of cheddar, offering a delightful sensory experience.
The tangy, earthy notes in goat cheddar are attributed to the use of goat's milk instead of cow's milk in the cheesemaking process. This substitution imparts a characteristic tanginess that is milder than that of cow's milk cheddar, resulting in a more subtle and nuanced flavour. The earthy undertones complement the tanginess, creating a complex and intriguing taste sensation.
When young, goat cheddar showcases a mild, creamy flavour profile, making it ideal for snacking or melting. Its soft, smooth texture adds to its versatility, enhancing dishes with a creamy mouthfeel. As it matures, goat cheddar undergoes a transformation, developing a more crumbly texture and a richer, more nuanced flavour.
The ageing process plays a crucial role in intensifying the tangy, earthy flavours of goat cheddar. With time, the cheese becomes richer and more complex, acquiring nutty nuances that elevate its taste. The ageing period can range from 4 to 12 weeks, during which the cheese is stored at a controlled temperature of 50° to 55°F. This gradual maturation allows the tangy, earthy flavours to deepen and harmonise, resulting in a sophisticated sensory experience.
Goat cheddar's tangy, earthy flavour makes it a versatile ingredient in various dishes. It can be enjoyed on its own as a snack, melted on grilled sandwiches, or grated over salads or pasta dishes. Its distinct flavour adds a layer of complexity to recipes, making it a favourite among chefs and food enthusiasts alike.
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Young goat cheddar is mild, creamy and smooth
Young goat cheddar is a delightful treat for the taste buds, offering a mild, creamy, and smooth sensory experience. This cheese is a delightful twist on the classic cheddar, made from goat's milk instead of traditional cow's milk. The result is a unique blend of sharp, tangy, and earthy flavours with a creamy body that is simply irresistible.
Goat cheddar is an excellent option for those who want to enjoy a mild and creamy cheese experience. Its smooth texture and light, fruity flavour make it a perfect snack or ingredient. The cheese's creaminess comes from the fact that it is made from goat's milk, which naturally has a higher fat content than cow's milk. This gives the cheese a rich and indulgent mouthfeel that is perfect for those who enjoy a creamy cheese.
The mild flavour of young goat cheddar is also a result of its production process. Unlike aged cheddars, which can be crumbly and firm with a sharper taste, young goat cheddar is aged for a shorter period, resulting in a smoother and softer texture. The aging process also affects the flavour, with young cheddars having a lighter, more delicate taste that is perfect for those who prefer a milder cheese.
In addition to its delicious flavour and texture, young goat cheddar also has the benefit of being a great option for those who are lactose intolerant. Goat's milk contains less lactose than cow's milk, so it can be enjoyed by those who are sensitive to lactose. This makes young goat cheddar an inclusive option that can be enjoyed by a wider audience.
The versatility of young goat cheddar is another appealing factor. It can be enjoyed on its own as a snack or used as an ingredient in various dishes. Its creamy texture and mild flavour make it a perfect addition to sandwiches, salads, or even melted on top of your favourite dishes. The possibilities are endless with this delicious and versatile cheese.
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Aged goat cheddar is crumbly, sharp and nutty
Goat's cheese is usually considered a mild, soft cheese. However, it is possible to make a cheddar variety with goat's milk, which becomes richer, nuttier, and more complex as it ages.
Aged goat cheddar is crumbly, sharp, and nutty. This distinct flavour profile is achieved through the process of ageing the cheese at a specific temperature for several weeks or months. The ageing process involves storing the cheese at a temperature of 50° to 55°F for 4 to 12 weeks. During this time, the cheese transforms from its initial mild state to a more pronounced, distinct flavour. The ageing process also affects the texture of the cheese, making it crumbly.
Goat cheddar is made from whole pasteurized goat milk. It has a fresh, fruity, and light flavour when young, with a creamy body. As it matures, the cheese develops a sharper, nuttier taste, akin to that of traditional cow's milk cheddar, while retaining its creamy texture.
The process of making goat cheddar involves heating goat milk to 85°F, then adding a starter culture and allowing it to rehydrate before stirring it into the milk. The curds are then pressed, and the cheese is rubbed with salt daily for three days before being waxed and aged. This ageing process is what gives rise to the crumbly, sharp, and nutty characteristics of mature goat cheddar.
Aged goat cheddar is a versatile cheese that can be enjoyed in a variety of ways. It can be served on a cheese board, grated over salads or sandwiches, or used as an ingredient in cooked dishes. Its distinct flavour and texture make it a unique and interesting alternative to traditional cow's milk cheddar.
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It can be waxed and aged for 4 to 12 weeks
Goat cheddar cheese is made from goat's milk instead of cow's milk. It has a tangy, earthy flavour and combines the sharpness of traditional cheddar. Young goat cheddar has a mild, creamy flavour and a soft, smooth texture, making it perfect for snacking or melting.
Once the cheese is made, it can be waxed and aged for 4 to 12 weeks. To prepare the cheese for ageing, it should be rubbed with salt once daily for three days, flipping it frequently. Once the surface of the cheese is dry, it can be waxed and aged at a temperature of 50° to 55°F for 4 to 12 weeks.
During this ageing process, the cheese develops a richer, nuttier, and more complex flavour and a crumbly texture. This mature goat cheddar is ideal for grating and can be used as an ingredient or enjoyed as a snack. The ageing process allows the cheese to develop a more intense flavour and a harder texture, transforming it from a soft and creamy young cheese to a crumbly and robust mature cheese.
The ageing time can be adjusted within the 4 to 12-week range to achieve the desired flavour and texture profile. A shorter ageing period will result in a milder cheese, while a longer ageing period will enhance the sharpness and complexity of the cheese's flavour.
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Frequently asked questions
Goat trim cheddar cheese is a type of cheese made from goat's milk instead of cow's milk. It has a sharp, tangy, and earthy flavor.
To make goat trim cheddar cheese, heat goat milk over low heat to 85°F while stirring continuously. Then, sprinkle the starter over the milk and let it rehydrate before stirring. Afterward, rub salt on the cheese once a day for three days, flipping it frequently. When the surface is dry, you can wax it and age it at 50° to 55°F for 4 to 12 weeks.
Young goat trim cheddar has a mild, creamy flavor and a soft, smooth texture, making it ideal for snacking or melting. As it ages, it develops a richer, nuttier, and more complex flavor, becoming perfect for grating.
