Frederic Melton
Goat cheese is a foreign ingredient for many, with some people loving it and others despising it due to its strong flavour and smell. This distinct tang, known as goatyness, is caused by the presence of the fatty acids capric, caproic, and caprylic in goat's milk. The older the goat milk, the more goaty it tastes. Additionally, the proximity of male goats to female goats during breeding season can cause their pheromones to permeate the milk, resulting in a stronger goaty flavour.
| Characteristics | Values |
|---|---|
| Goat cheese tasting bad is subjective | Some people like the strong flavour of goat cheese, while others dislike it |
| Reasons for disliking goat cheese | Taste, smell, texture, or a combination of these factors |
| Reasons for strong "goaty" flavour | Older goat milk, milk from does living with bucks, milk heated during processing, addition of lipase |
| Spoilage | Goat cheese can spoil and develop unpleasant flavours if not stored properly |
Explore related products
What You'll Learn
- Goat cheese is an acquired taste
- The older the goat milk, the more goaty it tastes
- Goat cheese can taste bad if it hasn't been wrapped properly after opening
- Goat cheese is less popular in the US, where cow milk dominates the dairy industry
- The goatyness of goat cheese is determined by the age of the milk and proximity to bucks
Goat cheese is an acquired taste
While some people enjoy the tangy, strong flavour of goat cheese, others find it unpalatable. The aversion to goat cheese may be due to individual preferences, genetic factors, or the quality of the cheese. For instance, some people have a genetic mutation that causes cilantro to taste like soap, and a similar phenomenon could be at play with goat cheese. Additionally, the quality of goat cheese can vary depending on factors such as the freshness of the milk, the age of the cheese, and the production methods employed. Poor quality goat cheese may have an off-putting texture or taste, further contributing to its bad reputation.
The unfamiliarity with goat cheese as a dairy product in certain regions, such as the United States, could also play a role in its acquired taste status. Goat milk has traditionally been overshadowed by cow milk in the U.S. dairy industry, and misconceptions about goat milk may deter consumers from trying goat cheese. However, in other parts of the world, such as Jamaica and Spain, goat cheese is more commonly consumed and appreciated.
It is worth noting that individual experiences and expectations can also influence one's perception of goat cheese. The combination of ingredients or the method of preparation can affect whether someone enjoys goat cheese. For example, trying goat cheese in a recipe or as part of a blind taste test may yield different results compared to consuming it plain.
Ultimately, like coffee or beer, goat cheese is an acquired taste. It may take time and experimentation to develop an appreciation for its unique flavour and texture. Those who love goat cheese truly adore it, while those who don't may find it difficult to overcome their aversion.
Haystack Mountain Goat Cheese: Pasteurized or Not?
You may want to see also
The older the goat milk, the more goaty it tastes
The older the goat milk, the more "goaty" it tastes. This is because goat's milk has a high amount of lactic acid, which multiplies quickly in warm temperatures. If the milk is stored at a temperature higher than 38 degrees Fahrenheit, the lactic acid will increase, resulting in a stronger and more "goaty" taste.
The "goatyness" of goat cheese is influenced by two key factors: the age of the milk used and the proximity of male goats to female goats. Goat milk that is more than four days old tends to develop a stronger flavor, which can be undesirable to some. Additionally, during the breeding season, male goats emit pheromones to attract female goats. If male and female goats are housed together, these pheromones can permeate the milk, resulting in a more "goaty" flavor.
The taste of goat's milk can also be influenced by factors such as breed, diet, and handling. For example, the Nubian breed is known for producing milk with less "goaty" flavor and higher butterfat content. Proper handling of the milk, including prompt cooling and storage at the right temperature, is crucial to maintaining its freshness and preventing the development of a "goaty" taste.
While some people enjoy the "goaty" flavor of goat cheese, others may find it unpleasant. The strong flavor can be off-putting, especially if the cheese is of poor quality or made from older milk. However, it is worth noting that the "goatyness" of goat cheese can be controlled by cheesemakers, and high-quality goat cheese should have a relatively mild flavor.
Overall, the age of goat milk plays a significant role in determining the intensity of its "goaty" taste. By understanding the factors that influence the flavor of goat cheese, consumers can make informed choices and potentially discover a new favorite cheese variety.
Goat Cheese: Easier to Digest and Why?
You may want to see also
Goat cheese can taste bad if it hasn't been wrapped properly after opening
Goat cheese, or chèvre, is known for its strong, tangy flavour, sometimes referred to as "goatyness". This unique taste is due to the milk used in the cheese-making process, which can be affected by the age of the milk and the proximity of male goats to female goats during milking.
Goat cheese is highly versatile and can be used in a variety of recipes, from salads to grilled cheese sandwiches. However, it is important to note that goat cheese has a shorter shelf life than other types of cheese. Once opened, it should be consumed within a week to avoid spoilage.
To ensure the freshness and quality of goat cheese, proper storage is essential. After opening, it is recommended to remove the original packaging and store the cheese in a covered container or an airtight glass container in the refrigerator. This helps maintain the optimal temperature and humidity levels for the cheese.
Improperly wrapping or storing goat cheese after opening can lead to premature spoilage, negatively impacting its taste and texture. Goat cheese that has not been wrapped properly may dry out, develop an off-odour, or become contaminated with bacteria, resulting in an unpleasant taste.
Therefore, it is crucial to follow the recommended storage guidelines for goat cheese to maintain its quality and prevent it from tasting bad due to improper wrapping or storage practices.
Goat Cheese Color: Why It Varies and What It Means
You may want to see also
Explore related products
Goat cheese is less popular in the US, where cow milk dominates the dairy industry
Cow milk has traditionally been favored in the US, with a well-established infrastructure and subsidies supporting cow dairy farms. Cow milk also has a milder, more neutral flavor that is preferred by many Americans for cheesemaking. On the other hand, goat cheese has a reputation for its strong, tangy "goatyness" flavor, which some people dislike. This "goatyness" is influenced by factors such as the age of the milk, the presence of bucks in the herd, and the method of pasteurization.
The higher demand for cow milk and cow milk cheeses has led to a greater supply, making it more affordable for consumers. Additionally, cow dairies receive substantial funding and marketing support from the government and state associations, further contributing to their dominance in the market. Goat milk and cheese, on the other hand, tend to be more expensive due to lower supply and higher production costs.
However, it is worth noting that the demand for goat milk and cheese has been steadily increasing in the US as consumers explore alternatives to cow milk. Goat milk offers several health benefits, including being easier to digest, having more nutrients, and potentially improving heart health. Additionally, some people who are allergic to cow milk can consume goat milk products without issues.
While cow milk remains the dominant player in the US dairy industry, the popularity of goat cheese and milk is slowly growing as consumers become more open to trying new options and recognizing the benefits of goat dairy products.
Goat Milk Cheese: Culture-Free Cheesemaking Secrets
You may want to see also
The goatyness of goat cheese is determined by the age of the milk and proximity to bucks
The "goatyness" of goat cheese is a term used to describe the strong, tangy flavour that is sometimes present in goat cheese. This flavour is influenced by two key factors: the age of the milk when it is processed and the proximity of bucks to the does.
Firstly, the age of the milk plays a significant role in the "goatyness" of goat cheese. Goat's milk has a higher rate of ageing compared to cow's milk due to it being naturally homogenized. As the milk ages, its flavour becomes more pronounced and tangy, resulting in a stronger "goaty" taste. Therefore, cheesemakers like Pete Messmer of Lively Run Dairy ensure that the milk used is not more than four days old to maintain a fresh flavour in the final product.
Secondly, the proximity of bucks (intact male goats) to the does (female goats) can affect the flavour of the milk. During the breeding season, bucks produce pheromones, strong-smelling goat cologne, to attract the does. If bucks are kept in the same pen as the does all year round, these pheromones can permeate the milk, resulting in a "goaty" flavour. Therefore, at farms like Lively Run Dairy, bucks and does are kept in separate pens unless it is breeding season.
Other factors that can influence the flavour of goat milk include the breed of goat, diet, health, environmental conditions, and processing and storage methods. For example, temperature inconsistencies, physical agitation, and the presence of certain bacteria can alter the taste of the milk. Additionally, the freshness of store-bought goat milk may be compromised due to the time taken for processing, handling, packaging, and delivery, resulting in a stronger "goaty" flavour.
It is important to note that the perception of "goatyness" can vary among individuals, as some may simply dislike the flavour of goat cheese, while others may have experienced poor-quality cheese with an overly strong flavour.
Goat Cheese: Healthy or Unhealthy?
You may want to see also
Frequently asked questions
Goat cheese has a distinctive "goaty" flavor that not everyone enjoys. This flavor comes from the fatty acids capric, caproic, and caprylic present in goat's milk. The older the milk is when it is processed, the stronger the "goatyness" will be in the cheese.
Feta and halloumi, which are often made from goat's milk, can have a strong aftertaste, especially when cooked. This could be due to the cheese being preserved in brine.
The "goaty" flavor of goat cheese may be due to the presence of pheromones in the milk produced by bucks during breeding season. If bucks and does live together year-round, the does' milk will absorb this strong goat cologne smell.
