Kamil Perry
The rind of a cheese is formed naturally or by the cheesemaker and is there to protect the cheese and sometimes to flavour it. The white rind that you see on goat's cheese is formed from a blend of culture, yeast and rennet added to a vat filled with milk. The white rind on goat's cheese is edible and adds texture and flavour to the cheese. The rind of goat's cheese can be white, coated with ash or herbs, or wrapped in grape leaves.
| Characteristics | Values |
|---|---|
| Appearance | Velvety and white, similar to the rind of a brie |
| Flavour | Can take on a brie/camembert flavour, which overwhelms the more subtle and natural goats' cheese flavours |
| Edibility | Intended to be eaten, adds texture and flavour to the cheese |
| Production | Formed by adding a blend of culture, yeast and rennet to a vat filled with milk |
| Microbes | Penicillium camemberti is the primary microbe on the surface of white mould cheese |
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What You'll Learn
- White rind on goat's cheese is formed by adding yeast and mould to milk
- The rind is intended to be eaten and adds texture and flavour to the cheese
- Fresh goat's cheese never develops a rind, whereas aged variants have different coatings
- White mould goat's cheese offers flavours and textures suited to a broad spectrum of palates
- Traditional French goat's cheeses usually don't have any penicillium candidum added to the rinds
White rind on goat's cheese is formed by adding yeast and mould to milk
The white rind on goat's cheese is formed by adding yeast and mould to milk during the cheese-making process. This process is known as "white mould cheese". The primary microbe on the surface of white mould cheese is Penicillium camemberti, a type of mould that breaks down the fat in the cheese. The addition of yeast and mould gives the cheese its distinctive white rind and contributes to its flavour and texture.
The two most common additives to create a white rind on soft cheese are Geotrichum, a yeast, and Penicillium candidum, a mould. Geotrichum gives the rind a cream colour and a wrinkled appearance, while Penicillium candidum creates a fluffy, velvety white outer coating. The combination of these additives results in the familiar white rind seen on cheeses like Brie and Camembert.
The process of creating white mould goat's cheese involves adding a blend of culture, yeast, and rennet to milk. By adding yeast directly into the mixture, it can develop the centre of the cheese, resulting in a velvety consistency once it reaches the rind. After the curd is formed, it is cut and drained of whey before being moulded and aged, leading to the formation of the white coating.
White mould goat's cheese offers a range of flavours and textures, from sweet to tangy, mild to intense. The rind itself is edible and adds a mushroomy flavour to the cheese. It provides textural contrast, and whether one chooses to eat it or not is a matter of personal preference. The rind also serves to protect the cheese and can influence its flavour.
The addition of yeast and mould to milk is a deliberate step in the cheese-making process, resulting in the formation of the white rind on goat's cheese. This technique is applied to create a variety of cheeses with distinct flavours, textures, and profiles, showcasing the versatility of goat's milk.
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The rind is intended to be eaten and adds texture and flavour to the cheese
The rind on goat's cheese is a result of the complex nature of goat's milk. The rind is formed naturally or by the cheesemaker, and it is there to protect the cheese and sometimes to flavour it. The white rind on goat's cheese is formed by adding a blend of culture, yeast and rennet to a vat filled with milk. The yeast in the mixture allows it to softly develop the centre, resulting in a velvety consistency once it reaches the rind. The rind is intended to be eaten and adds texture and flavour to the cheese.
The white rind on goat's cheese is formed by the yeast geotrichum, which gives the rind a cream colour and a wrinkly appearance. Another mould that forms the rind is penicillium candidum, which creates a fluffier, velvety white outer coating. The rind formed by this mould is edible and adds flavour to the cheese. The white rind on goat's cheese is similar to the rind on Brie or Camembert, which are also formed by the same moulds.
The rind on goat's cheese can vary in texture and flavour depending on the production process and the type of cheese. Some goat's cheeses have a thick layer of mould that is soft enough to eat, such as Vacherin Mont d'Or, which has a white bloomy skin. Other goat's cheeses, such as Sainte-Maure de Touraine, have a greyish, bumpy, mouldy rind that is also intended to be eaten.
The rind on goat's cheese can be a source of added texture and flavour to the cheese. It is generally safe to eat the rind on goat's cheese, and it can enhance the overall flavour and experience of the cheese. However, it is ultimately a personal preference whether to eat the rind or not. Some people may find the texture or flavour of the rind unappealing, especially if the cheese is overripe or has been aged for a long time.
Goat's cheese itself also offers a wide range of flavours and textures, from crumbly to creamy and mild to tangy. The distinctive character of goat's cheese comes from capric acid, a flavorful fatty acid that promotes the development of good intestinal bacteria in humans. Goat's cheese is also a good choice for people with lactose intolerance due to its relatively low lactose content.
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Fresh goat's cheese never develops a rind, whereas aged variants have different coatings
Fresh goat's cheese, such as chèvre, is a rindless cheese. This is as it should be. However, aged variants of goat's cheese have different coatings. Harder variants usually display natural or waxed rinds, while those ripened with white mould are coated in a fluffy jacket, much like a Camembert or Brie. The white rind on these cheeses is formed by adding geotrichum yeast and penicillium candidum mould to the milk. Geotrichum gives the rind a cream colour and a wrinkled appearance, while penicillium candidum creates a fluffy, velvety white outer coating. The addition of these coatings is an art, a science, and sometimes a matter of luck.
The white mould on goat's cheese is safe to eat and adds flavour and texture to the cheese. It is formed by affineurs (cheese agers) who pat down the fuzzy sprouts that appear on the cheese as it ages into a layer, transforming the cakey fat and protein structure into something gooey and unctuous. The white mould can also be added to the milk, where it breaks down the fat in the cheese.
The addition of yeast to the mixture, rather than applying it as a coating, allows it to develop a velvety consistency once it reaches the rind. After the cheese has been drained of whey and coated in brine to prevent unwanted mould, it is left to age for a minimum of three to four weeks, finally producing its white coating.
Goat's cheese is favoured for its versatility. It comes in a wide range of flavours and textures, from crumbly to creamy, young to mature, mild to tangy. The distinctive character of goat's cheese comes from capric acid, a flavourful fatty acid that promotes the development of good intestinal bacteria in humans. It also has a relatively low lactose content, making it an excellent choice for people with lactose intolerance.
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White mould goat's cheese offers flavours and textures suited to a broad spectrum of palates
White mould goat's cheese is a versatile cheese with a wide range of flavours and textures, making it accessible to a broad spectrum of palates. The cheese is made by adding a blend of culture, yeast and rennet to a vat of milk, fostering a velvety consistency once it reaches the rind. The white mould, or rind, is formed from the addition of geotrichum and penicillium candidum to the milk. Geotrichum gives the rind a cream colour and a wrinkled appearance, while penicillium candidum creates a fluffy, velvety white outer coating.
The flavour of the cheese is influenced by the presence of the white mould, which can add earthy notes of mushroom. The texture of the cheese is also influenced by the mould, resulting in a soft, spreadable, and almost creamy texture. The rind itself can be eaten and adds a textural contrast to the cheese, although it is a matter of personal preference.
White mould goat's cheese can be found in a variety of styles, each with its own unique profile. Chèvre d'Argental, for example, is known for its soft and creamy texture, while Goat Camembert and Goat Brie offer sharper flavours with a tart finish. The latter two cheeses are also milder than their cow's milk counterparts, making them ideal substitutes.
The versatility of goat's cheese extends beyond its many flavours and textures. It is also a good choice for those with lactose intolerance, as it has a relatively low lactose content. Furthermore, the cheese can be paired with a variety of other foods, such as honey, sliced pear, and walnuts, to create a well-rounded culinary experience.
Overall, white mould goat's cheese is a delightful option for those seeking a cheese that offers a range of flavours and textures. Its versatility makes it a suitable choice for a broad spectrum of palates, and its complex nature ensures that it remains a favourite among cheese enthusiasts.
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Traditional French goat's cheeses usually don't have any penicillium candidum added to the rinds
The rind of a cheese is one of the main things that defines it. If you leave a fresh cheese to ripen at 10°C on its own (the traditional French way), you get a huge variety of microflora growing on the rind, including cream and white moulds, as well as blue, green and grey mould. These moulds are safe to eat and add flavour and complexity to the cheese. To help control what grows on the rind, cheesemakers often add yeasts and moulds to their cheeses. The two most common things to add to a soft cheese are geotrichum, a yeast, and penicillium candidum, a mould.
The white rind you are used to seeing on a brie or camembert is formed from these two being added to the milk. Geotrichum makes the rind take on a cream colour and gives it a wrinkly appearance, while penicillium candidum creates the fluffier, velvety white outer coating. However, as the penicillium candidum grows more thickly, the cheese starts to take on the appearance of the rind of a brie – velvety and covered in white. Then the cheeses can start to take on a brie/camembert flavour which overwhelms the more subtle and natural goats' cheese flavours. You also risk getting a bitter flavour under the rind.
Traditional French goats' cheeses usually don't have any penicillium candidum added to the rinds, so some amounts of blue/grey mould typically start to appear after about a week. This is safe to eat but can cause concern for those unaccustomed to seeing it. This is the kind of mould that grows – you might think it looks different or 'off', but it is actually just at a point of being tasty and perfectly safe.
French farmers manage the third-largest goat herd in Europe, with 1,381,000 goats. They export about 27% of their cheeses to Northern Europe and America. France is the largest producer of pure goat cheeses in the world. French goat cheese, or chèvre, is diverse, ranging from spreadable and young to flaky and aged. Fresh goat cheeses have a light, bright creaminess and no rind to speak of. Those snow-white logs and spreadable tubs of chèvre are young and lactic, with an acidic bite. Natural rind goat cheeses like Valençay, Crottin and Selles-sur-Cher develop their exteriors as they age over time.
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Frequently asked questions
The white rind on goat's cheese is formed from the addition of geotrichum, a yeast, and penicillium candidum, a mould. The former gives the rind a cream colour and a wrinkled appearance, while the latter creates a fluffy, velvety white outer coating.
Yes, it is safe to eat the white rind on goats cheese. In fact, it is intended to be eaten and adds texture and flavour to the cheese. However, whether or not you choose to eat it is a matter of personal preference.
The white rind on goats cheese has a mushroomy flavour.
