Bushra Griffith
Ripening is a crucial process in cheesemaking, responsible for the distinct flavour and texture of the final product. It involves a series of complex physical, chemical and microbiological changes, incorporating bacteria, enzymes, lactic culture, and in the case of goat's cheese, rennet. The duration of ripening varies from three weeks to two or more years, depending on the desired quality and type of cheese. For Chevre goat's cheese, the process begins with bringing fresh goat's milk to room temperature, adding culture and rennet, and allowing it to set for 18-24 hours. After setting, the curd is drained and flavoured with salt. The young cheeses are then left to ripen and age, developing surface moulds that produce enzymes and modify the pH and curd structure. This ripening process gives Chevre its unique flavour and texture, making it a popular choice for those who enjoy a more complex and mature goat's cheese.
Characteristics of Ripening Goat Cheese
| Characteristics | Values |
|---|---|
| Process | Ripening is a process in cheesemaking that is responsible for the distinct flavour of the cheese. It involves a series of complex physical, chemical, and microbiological changes. |
| Agents | Ripening agents such as bacteria, enzymes, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants are used to modify the cheese's characteristics. |
| Duration | The ripening process can take anywhere from three weeks to two or more years, depending on the type of cheese and the desired quality. |
| Temperature and Humidity | During ripening, temperature and relative humidity are carefully controlled to allow the surface mould to grow and the mould ripening of the cheese by fungi to occur. |
| Type of Cheese | Goat cheese, such as Chevre, is an example of a soft-ripened cheese, which has a thin, white or cream-coloured rind that is soft and edible. |
| Texture | Soft-ripened cheeses have a soft or semi-soft texture, often creamy and sometimes even runny. |
| Flavour | The flavour of soft-ripened cheeses is typically described as buttery, mushroomy, creamy, grassy, and/or garlicky. |
| Ripening Direction | Soft-ripened cheeses ripen from the outside in, with the middle being the last part to ripen. |
| Recipe | To make Chevre goat cheese at home, bring fresh goat's milk to room temperature, add culture and a few drops of rennet, stir, cover, and set aside for 18-24 hours. |
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What You'll Learn
How to make Chevre goat's cheese at home
Chevre, or goat's cheese, is a simple and cost-effective cheese to make at home. It requires only a few ingredients and can be made in around 24 hours. Here is a step-by-step guide on how to make Chevre goat cheese at home:
Ingredients and Preparation
Start with fresh, full-fat goat's milk. Avoid ultra-pasteurized milk as it won't curdle in the same way. If you can source raw goat's milk, that would be ideal. You will also need a culture pack, which contains both the culture and powdered rennet, and cheese salt (kosher salt). The culture pack and salt can be purchased online or from specialty stores.
Temperature Control
Bring the goat's milk to room temperature (68-72°F or 20-22°C). This can be done by placing the milk in a pot or sink of warm water, or allowing it to cool naturally if it is fresh from the herd. In the summertime, a temperature of 72°F is recommended to slow acid production and curd formation for a more even texture.
Adding Culture and Rennet
Once the milk is at the correct temperature, add the Chevre culture. To prevent clumping, sprinkle the powder over the surface of the milk and allow it to rehydrate for about two minutes before stirring. Then, add a few drops of rennet and give the mixture a quick stir.
Coagulation and Curd Formation
Cover the pot and set it aside for 6-12 hours. The milk will coagulate and form curds during this time. The longer it sits, the more acid will be produced, affecting the texture and flavour of the cheese. A good curd will show a thin layer of whey over the curd mass and may have cracks and separation from the sides.
Draining and Flavouring
After the curds have formed, drain the mixture in a butter muslin-lined colander. Flavour the cheese with salt and any desired herbs or spices. You can also add a quarter teaspoon of kosher salt to the top of each cheese and turn them over after a few hours to ensure even distribution.
Ripening and Aging
Place the cheeses on drain matting in a room with controlled temperature (60-65°F) and airflow. The Chevre will then be unmolded and allowed to ripen with the help of surface ripening cultures. As the cheese ages, natural yeast and moulds will form a mottled surface of white and blue moulds, similar to French-style farmstead cheeses.
Storage and Consumption
Chevre is typically best consumed within a week to ten days of making it. Store it in a covered bowl or roll it into a log using wax paper, plastic wrap, or beeswax wrap and chill it in the fridge. Chevre can be served in a variety of ways, including on toast, bagels, or croissants, as part of a cheese platter, crumbled into salads, mixed into pasta sauces, or used as a pizza topping.
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The role of bacteria in ripening
Lactic acid bacteria (LAB) are key players in the ripening process. They are responsible for converting lactose to lactic acid, which not only gives the cheese its distinctive tangy flavour but also acts as a preservative, inhibiting the growth of undesirable microorganisms. LAB, including Lactobacilli and Lactococci, are the predominant microbiota present during ripening, with their counts being significantly higher in raw milk cheese compared to pasteurized or pressure-treated cheeses.
The presence of non-starter lactic acid bacteria (NSLAB) is also notable during ripening. These bacteria are not added as a starter culture but rather develop naturally during the ageing process. NSLAB contribute to the complex flavour profile of the cheese and can influence its texture and overall quality. The NSLAB community includes bacteria such as Leuconostoc mesenteroides and Enterococcus faecalis, which can produce compounds that enhance the sensory attributes of the cheese.
Additionally, the interaction between the cheese's microbial communities and their environment is crucial. The formation of moulds on the surface of the cheese, for example, can produce enzymes that alter the pH and curd structure. These natural yeast and moulds contribute to the characteristic mottled surface of many goat cheeses. The ripening time also plays a significant role in shaping the microbial consortia, with the major changes occurring in the early stages of production, followed by a relatively stable microbiota composition during ageing.
The study of goat cheese microbiota is an evolving field, with researchers employing metaomics approaches to gain a comprehensive understanding of the microbial dynamics and their impact on the cheese's characteristics. By examining the bacteria on the surface and in the core of the cheese wheel, scientists can unravel the intricate interplay between microbial communities and their influence on flavour, texture, and safety. This knowledge is invaluable for cheesemakers, enabling them to control and manipulate the ripening process to create distinctive and desirable characteristics in their goat cheese products.
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The role of mould in ripening
Mould plays a significant role in the ripening of cheeses, including goat cheese. The process of mould ripening involves the growth of moulds on the surface of the cheese, which can be encouraged through the addition of specific cultures. This process is particularly associated with soft-ripened cheeses, such as Camembert and blue cheese, where the presence of mould is intentional and contributes to the desired characteristics of the cheese.
The moulds involved in the ripening process, such as Penicillium camemberti, produce enzymes that alter the pH and curd structure of the cheese. This results in a characteristic appearance, aroma, and taste, as well as a more complex ripening pattern. The mould growth gives rise to a felt-like coating of white mycelia, commonly observed in Camembert cheese.
Natural yeast and moulds from the environment can also contribute to the ripening process, forming a natural mottled surface of white and blue moulds, reminiscent of many French-style farmstead cheeses. The specific microorganisms involved in ripening, as well as the enzymes they generate, are areas of ongoing scientific investigation.
The addition of salt is a crucial aspect of the mould-ripening process. Salting plays several roles, including encouraging draining, preventing the development of spoilage microorganisms, and contributing to the specific taste of the cheese. It helps intensify or hide the aromas produced during ripening.
In summary, the role of mould in ripening, especially in soft-ripened cheeses, is to impart distinct characteristics to the cheese through the production of enzymes and the development of a mouldy surface. This process is carefully managed to ensure the desired flavour, texture, and appearance of the final product.
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The different types of rind
The rind of a goat's cheese is one of the main things that defines it. There are several types of rind, each with its own unique characteristics and flavours.
One of the most common types of rind is the geotrichum rind, also known as geotrichum candidum. This yeast forms a wrinkly, cream-coloured coating on the cheese and gives it a subtle flavour that allows the milk's taste to shine through. Geotrichum is often used in combination with penicillium candidum, a mould that creates a fluffy, velvety white outer layer. This combination is typical of Brie and Camembert, and the longer the cheese is left, the thicker the coating becomes.
Another type of rind is the ash rind, which is used on goat's cheeses such as Tor and Pavé Cobble. This rind is created by lightly coating the cheese with ash, which adds a subtle peppery undertone and a unique appearance. The ash rind also helps to preserve the cheese and develop its flavour.
A washed rind is another option for goat's cheese. This technique involves regularly washing the cheese in a brine solution as it matures, which gives it a pinky rind with occasional neon orange and yellow spots. This method is used to create cheeses such as Rachel, which has a delicate, sweet, and nutty flavour that is not too "goaty".
Finally, there is the natural rind, which is typical of traditional French goat's cheeses. These cheeses are left to ripen naturally, which allows a variety of microflora to grow on the rind, including blue, grey, green and cream moulds. While these moulds may look scary to some, they are perfectly safe to eat and add flavour and complexity to the cheese.
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The history of cheese ripening
In the Middle Ages, mankind discovered that rennet, an enzyme found naturally in the stomach, sped up the curdling of milk. This transformation of milk was closely guarded, and in ancient Egypt, only priests knew the secret formula for making goat cheese. The discovery of rennet played a crucial role in the development of cheese ripening, as it provided a controlled way to accelerate the curdling process and create aged cheeses.
Over time, different cultures experimented with various techniques and ingredients to ripen cheese. For instance, the use of ash in cheese-making has a long history, dating back hundreds of years. Initially, ash was used to protect the surface of young cheeses, but it was later discovered that it also improved the growth of surface moulds on fresh cheeses during the ripening process. This technique was particularly prevalent in the Loire Valley of France, where ash from burnt grape vine clippings was used.
Another traditional method of ripening goat cheese is exemplified by Tulum cheese from Turkey. Tulum cheese is ripened in a goatskin casing, which imparts a unique flavour that is highly regarded in Turkey. This method of ripening in a goatskin casing is specific to Tulum cheese and contributes to its distinctive characteristics.
In modern times, pasteurization, discovered by Pasteur, has also played a significant role in cheese ripening. His assistant, Emile Duclaux, adapted this process for cheese, and it has since become a standard practice to control the bacterial population in milk and influence the ripening process.
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Frequently asked questions
Ripening is a process in cheesemaking that gives cheese its distinct flavour. It involves taking the cheese through a series of maturation stages where temperature and humidity are carefully controlled, allowing the surface mould to grow and the mould to ripen the cheese.
If the cheese is not ripened, it will be tasteless. Ripening gives cheese its flavour and texture.
The ripening duration depends on the type of cheese and the desired quality. It can range from three weeks to two or more years. Ripened goat cheese is typically aged for about four weeks, while aged goat cheese requires six months or more of aging.
The ripening process is influenced by various factors, including the type of cheese, temperature, humidity, microflora, and the curd. The most important agents in this process are bacteria and enzymes.
Overripe soft-ripened cheeses can have an unpleasant aroma and flavour that is like ammonia.
