Frederic Melton
Surface-ripened goat cheese is a type of cheese that ripens from the outside in, starting with the rind and moving inwards to the interior paste. This ripening process is caused by bacteria, yeasts, and/or molds that cheesemakers encourage to grow during production and aging. The young cheese is firm and moist, and as it matures, it dries out and becomes denser and flakier. Surface-ripened goat cheese has a unique appearance, with a white bloomy rind and a ribbon of vegetable ash through the center. This type of cheese often has a tangy or grassy taste and can range in texture from chalky to creamy. While some goat cheeses are safe to eat during pregnancy, soft cheeses made from unpasteurized goat's milk, including surface-ripened varieties, should be avoided to prevent food poisoning.
| Characteristics | Values |
|---|---|
| Definition | A type of cheese that ripens from the outside surface inward via bacteria, yeasts, and/or molds. |
| Texture | Starts as semi-firm, then becomes softer as it ages from the rind inward, eventually becoming quite soft and gooey. |
| Flavor | Ranges from mild and buttery to meaty and odiferous. |
| Appearance | The rinds can be a rainbow of colors, but all are edible. |
| Examples | Humboldt Fog, La Tur, Saint Marcellin, Bijou, Crottin, Chevre, Camembert, Brie, Tallegio, Juliette, Blue Juliette, Romelia |
| Health Concerns | Soft surface-ripened goat cheeses made from unpasteurized milk are not considered safe to eat during pregnancy. |
Explore related products
What You'll Learn
- Surface-ripened goat cheese is made from pasteurized cultured goat milk
- It ripens from the outside in, via bacteria, yeasts, and/or molds
- The young cheese is firm and moist, maturing into a drier, denser form
- Surface-ripened goat cheese can be tangy, buttery, meaty, or odiferous in flavor
- It is generally safe to eat during pregnancy, except for soft, unpasteurized surface-ripened goat cheese
Surface-ripened goat cheese is made from pasteurized cultured goat milk
Surface-ripened goat cheese is a pasteurized cultured goat milk cheese. It is made from fresh goat's milk, to which a culture and a few drops of rennet are added. The mixture is then left to set for 18-24 hours. Once set, the curd is drained, flavoured with salt, and left to ripen. This type of cheese ripens from the outside in, with the growth of moulds or bacteria on the surface. During ripening, the cheese is turned over and placed in a more humid environment, where it is left until it is completely covered with white mould. This process takes about ten days. The cheese is generally ready to eat in two to three weeks but can be left to ripen further to develop more flavour.
The young cheese is firm and moist, but as it ripens, it dries out and becomes flakier. The flavour becomes more pronounced with age, developing a tangier, more concentrated flavour than that of fresh cheese. The texture also changes, with the inside becoming gooey due to proteolysis, the breaking down of proteins into simpler compounds.
Surface-ripened goat cheese typically has an edible rind, which can be quite firm. The rind can be various colours, including white, blue, blue-green, yellow, or grey. The cheese may also have an edible ribbon of vegetable ash running through its centre, as in Morbier cheese, adding a distinctive appearance.
Goat cheese, or Chevre, is an easy cheese to make at home. Recipes often involve warming the milk to a specific temperature, adding culture and rennet, and then leaving the mixture to set. After setting, the curds are drained and salted, and the cheese is formed into its desired shape. Surface-ripening cultures are then added, and the cheese is left to age.
Goat Cheese: A Vegetarian Conundrum Explained
You may want to see also
It ripens from the outside in, via bacteria, yeasts, and/or molds
Surface-ripened goat cheese, also known as Chevre, is a type of cheese that ripens from the outside in, via bacteria, yeasts, and/or moulds. This process, known as proteolysis, involves the breakdown of proteins into simpler compounds, resulting in a change in texture and appearance.
The cheese starts as a firm and moist young goat cheese, similar to regular goat cheese. As it ripens, it dries out and becomes flakier, with the mature cheese being much drier and denser. The exterior of the cheese is exposed to mould, which encourages the growth of bacteria and yeasts. These microorganisms break down the proteins in the cheese, making the cheese under the rind darker and gooeyer.
The type of mould used can vary, with some cheeses using Penicillium candidum, while others use Geotrichum candidum, resulting in a wrinkly, "brain-like" off-white rind. The moulds and bacteria used give the cheese its distinctive flavour and texture, with some cheeses having a tangy or grassy taste, and a chalky centre with a creamy layer under the rind.
The process of surface ripening involves encouraging the growth of bacteria, yeasts, and/or moulds during the production and ageing of the cheese. This is typically done by exposing the exterior of the cheese to moulds, which grow and break down the proteins in the cheese from the outside in. The growth of bacteria and yeasts is limited to the rind of the cheese, as they require air to grow, which is why surface-ripened cheeses have a distinct rind and softer interior.
Overall, surface-ripened goat cheese is a delicious and complex cheese that develops its unique characteristics through the process of ripening from the outside in, using moulds, bacteria, and yeasts.
Best Crackers to Pair with Cranberry Goat Cheese
You may want to see also
The young cheese is firm and moist, maturing into a drier, denser form
Surface-ripened goat cheese is a pasteurized cultured goat milk cheese, which is ripened from the outside in. This means that the cheese ripens by the growth of moulds or bacteria on its surface. The young cheese is firm and moist, maturing into a drier, denser form.
When the cheese is young, it is similar in texture to regular goat cheese. However, as it ages, it dries out and becomes flakier. This is due to the process of proteolysis, where proteins break down into simpler compounds. The texture of the cheese becomes denser and drier as it matures, and the flavours become more intense.
The process of surface ripening involves the growth of moulds or bacteria on the surface of the cheese, which breaks down the proteins and changes the texture and flavour. This process usually takes place over a period of about 10 to 14 days, during which the cheese becomes darker and gooey underneath the rind. The type of milk, microorganisms used, ageing conditions, and shape of the cheese all contribute to the unique texture and flavour of the mature cheese.
The young cheese's firm and moist texture is a result of the initial stages of the surface-ripening process, where the moulds or bacteria begin to form and break down the proteins. The cheese is then left to mature, which results in the drier and denser texture of the mature cheese. The specific conditions of temperature and humidity during this process contribute to the unique texture and flavour development of the cheese.
The maturation process of surface-ripened goat cheese is a delicate balance of art and science, resulting in a complex and flavourful cheese that is loved by many.
Goat Milk and Cheese: Equipment Essentials
You may want to see also
Explore related products
Surface-ripened goat cheese can be tangy, buttery, meaty, or odiferous in flavor
Surface-ripened goat cheese is a type of cheese that ripens from the outside in, starting with the rind and moving inwards to the interior paste. This process is facilitated by bacteria, yeasts, and/or molds that cheesemakers encourage to grow during production and aging. The rind of a surface-ripened goat cheese can be edible and appear in a rainbow of colors, from white to blue. The texture of the cheese can vary from semi-firm to soft and gooey as it ages, and it can have a chalky or creamy texture under the rind with a firmer center.
The flavor of surface-ripened goat cheese can range from mild and buttery to tangy, meaty, or odiferous. The type of milk, species of microorganisms, aging conditions, and shape of the cheese all contribute to the unique textures and flavors of these cheeses. For example, some surface-ripened goat cheeses have a tangy or grassy taste, while others are known for their buttery flavor.
One example of a surface-ripened goat cheese is Humboldt Fog, which starts as a creamy goat cheese and gradually ripens, changing in texture and appearance. Another example is Saint Marcellin, a French-style goat cheese with a tangy or grassy taste and a chalky center. These cheeses are often sold in smaller portions due to their fragile rinds, and they pair well with crisp white wines like Chardonnay to balance their flavors.
In terms of food safety, surface-ripened goat cheeses made from pasteurized milk are generally considered safe for pregnant women, while those made from unpasteurized milk should be avoided to prevent the risk of food poisoning. However, cooking kills harmful bacteria, so goat cheese in cooked dishes, such as sauces, tarts, or pizzas, is typically safe for consumption during pregnancy.
Overall, surface-ripened goat cheese offers a diverse range of flavors, from tangy and buttery to meaty and odiferous, making it a versatile and intriguing option for cheese enthusiasts.
Boilie Goats Cheese: A Unique, Delicious Treat
You may want to see also
It is generally safe to eat during pregnancy, except for soft, unpasteurized surface-ripened goat cheese
Surface-ripened goat cheese is a type of cheese that ripens from the outside in, starting with the rind and moving inwards to the interior paste. This ripening process is caused by bacteria, yeasts, and/or molds that are encouraged by the cheesemaker to grow during production and aging. The young cheese is firm and moist, but as it ripens, it dries out and becomes flakier. The mature cheese is much drier and denser, and the intensity of the flavor increases.
While goat cheese is generally safe to eat during pregnancy, there are some exceptions. Soft, unpasteurized, surface-ripened goat cheeses are not recommended for pregnant women due to the increased risk of listeriosis, a type of foodborne illness caused by the Listeria monocytogenes bacterium. According to the Food and Drug Administration (FDA), raw and surface-ripened soft cheeses are 50-160 times more likely to be contaminated with Listeria than pasteurized cheeses. Listeriosis can have severe consequences during pregnancy, including miscarriage or stillbirth.
To minimize the risk of listeriosis, pregnant women should opt for pasteurized goat cheeses, except for surface-ripened varieties. Hard goat cheeses, whether pasteurized or unpasteurized, are generally considered safe. Hard cheeses have a low moisture level, creating an environment that is less conducive to the growth of harmful bacteria. Cooking can also kill harmful bacteria, so goat cheese sauces, tarts, or pizzas are typically safe to consume during pregnancy.
It is important to note that the line between beneficial and harmful foods during pregnancy is not always clear. While some foods may be safe under certain conditions, they may pose risks under different circumstances. Therefore, it is always advisable to consult reliable sources and healthcare professionals for the most up-to-date and personalized guidance on pregnancy nutrition.
Goat Cheese Delight: Tartlets with a Tangy Twist
You may want to see also
Frequently asked questions
Surface-ripened goat cheese is a type of cheese that ripens from the outside in, via moulds, yeasts, and/or bacteria that are encouraged by the cheesemaker to grow during the production and aging process.
Surface-ripened goat cheese forms when cheesemakers encourage moulds, yeasts, and/or bacteria to grow on the outside of the cheese during the production and aging process.
Some examples of surface-ripened goat cheese include La Tur, Saint Marcellin, Bijou, and crottin.
The process of making surface-ripened goat cheese typically takes 18-24 hours.
No, pregnant women should avoid consuming soft, surface-ripened goat cheese. However, hard and pasteurized non-surface-ripened goat cheeses are generally considered safe for pregnant women.
