Bushra Griffith
Goat cheese is a popular option for those with gluten sensitivities, as it is naturally gluten-free. It is also a good choice for lactose-intolerant individuals. While goat cheese is a versatile ingredient, melting it can be tricky. Fresh goat cheeses made with acid, such as vinegar or lemon juice, typically do not melt. The pH of the curds also plays a role in a cheese's ability to melt—a pH between 5 and 5.5 is ideal. Goat cheese can be melted on pizza or tarts, and it can also be mixed with other strong flavours, such as in a pear and walnut tart on a puff pastry base.
Characteristics of hard goat cheese melting
| Characteristics | Values |
|---|---|
| Melting ability | Inhibited or enhanced by pH of the curds |
| pH of curds | Should be between 5 and 5.5 |
| Curing | Determines the pH |
| High pH | Restricts melt due to strong cross-linking of proteins |
| Conventional cheese-making | Longer time for the starter culture to produce lactic acid |
| Lactic acid | Lowers pH and releases calcium with whey |
| Calcium release | Allows better melting cheese |
| Fresh goat cheese | Made with acid (vinegar or lemon juice) won't melt |
| Goat cheese with rennet | May melt |
| Goat cheese on pizza or tarts | Melts and tastes mellow |
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What You'll Learn
Goat cheese melts at a specific pH level
The pH level of cheese can have a significant impact on its ability to melt. The pH level is a measure of acidity, which is very important in cheese-making. A lower pH indicates higher acidity, while a higher pH indicates lower acidity. During the cheesemaking process, acid is developed, causing the pH to drop. For example, milk typically has a pH of around 6.6–6.7, while Cheddar cheese has a pH of about 5.1.
The pH level of the curds specifically influences a cheese's ability to melt. A pH level somewhere between 5 and 5.5 is ideal for melting. If the pH is too low or too high, it may be due to the amount of time the cheese has been cured. In conventional cheese-making, allowing the starter culture more time to produce lactic acid lowers the pH, releasing more calcium with the whey and resulting in better melting cheese. For example, a pH of 5.2 in cow's milk should produce a good melting cheese.
The pH level of cheese can be influenced by several factors, including the type of milk used, the stage of lactation, and the starter culture used. It is important for cheesemakers to monitor the pH at various stages of the cheesemaking process, including the initial milk, during curdling, and during ripening/aging, as this can impact the texture, flavour, and quality of the final product.
While I cannot provide a specific pH level at which goat cheese will melt, it is clear that pH plays a crucial role in the melting properties of cheese. By controlling the pH and other factors during the cheesemaking process, cheesemakers can influence the melting characteristics of the final product.
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Melting goat cheese is good for burgers, mac and cheese, or nachos
Melting goat cheese is excellent for burgers, mac and cheese, or nachos. Goat cheese has a creamy texture and a tangy flavour that can enhance the taste of these dishes. When melted, goat cheese becomes creamy and gooey, making it perfect for adding to various recipes.
For burgers, melting goat cheese on top of the patty adds a creamy and savoury element to the dish. The cheese can also be incorporated into the patty mix to keep the meat moist and juicy. Melting goat cheese on burgers creates a delicious, messy bite that is sure to be a crowd-pleaser.
In mac and cheese, goat cheese can be incorporated into the sauce for an extra creamy and tangy twist on a classic. The sharpness of goat cheese pairs well with the other cheeses typically used in mac and cheese, such as cheddar or mozzarella. Adding melted goat cheese to mac and cheese creates a complex and indulgent dish.
Nachos and goat cheese are a match made in heaven. When sprinkled on top of nachos, goat cheese melts beautifully and adds a tangy flavour to the dish. The cheese can also be mixed with other toppings like beans or salsa to create a creamy and flavourful combination. Melting goat cheese on nachos elevates this classic snack into something truly special.
When melting goat cheese for these dishes, it is important to use a supple cheese that is high in moisture. This will ensure that the cheese melts evenly and creates the desired creamy texture. Italian fontina, mozzarella, and Gruyère are all excellent choices for melting on burgers, mac and cheese, or nachos. With its unique flavour and creamy texture when melted, goat cheese is a versatile ingredient that can elevate these classic dishes to new heights.
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Goat cheese can be grilled or pan-fried without melting
The curing process strongly influences the melting ability of goat cheese. During conventional cheese-making, a starter culture is allowed to produce lactic acid, thereby lowering the pH and improving the cheese's melting ability. However, when the pH level is too high, excess calcium is retained within the protein matrix, resulting in strong protein cross-linking that restricts melting.
Fresh goat cheeses made with acids such as vinegar or lemon juice will not melt. Goat cheese can be grilled or pan-fried without melting, making it a popular choice for salads, where it can be served warm but not melted.
Goat cheese can also be melted on pizza or tarts, where it takes on a mellow flavour and loses its strong smell. When melting goat cheese, it is best to use small amounts and combine them with other strong flavours, such as a pear and walnut tart on a puff pastry base.
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Fresh goat cheese made with acid won't melt
Fresh goat cheese is an unaged cheese with a supple, moist texture and a mild flavour. In conventional cheesemaking, the starter culture is allowed time to produce lactic acid, which lowers the pH and increases the amount of calcium released with the whey, resulting in a better-melting cheese. However, some fresh goat cheeses are made with acid (such as vinegar or lemon juice) and these will not melt. This is likely due to the pH of the curds inhibiting the cheese's ability to melt.
Goat's milk can be heated in one of two ways: it can be heated to preserve the lactic acid bacteria naturally found in it, or it can be heated using other techniques. The ripening period depends on the recipe, but the longer the cheese is aged, the harder its interior will become, and the more intense the flavour will be. "Lactic" goat cheeses are aged and have a brittle, melt-in-the-mouth texture, while "Renneted" goat cheeses are also aged and have a supple, creamy, melt-in-the-mouth texture, similar to Camembert.
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Goat cheese can be melted on pizza or tarts to reduce the smell
Goat cheese is known to have a strong smell, which some people find off-putting. While some people enjoy the pungent aroma, others may prefer a more subtle fragrance. If you're looking to reduce the smell of goat cheese, melting it on pizza or tarts is an effective method.
Goat cheese, also known as chevre, has a unique flavour and texture that can enhance various dishes. However, its strong aroma can sometimes be overwhelming. Melting goat cheese is a clever way to mellow its scent while still enjoying its distinctive taste. By incorporating it into baked dishes like pizza or tarts, you can create a more balanced sensory experience.
When goat cheese is melted, its pungency softens, resulting in a milder fragrance. The heat seems to temper the more intense notes, making it more palatable to those who find the smell off-putting. This phenomenon is especially noticeable when goat cheese is melted on pizza or tarts, where the cheese blends seamlessly with other ingredients.
To further reduce the smell of goat cheese, you can try combining it with other flavours. Using goat cheese in smaller amounts and pairing it with stronger flavours, such as in a pear and walnut tart, can help to mellow its scent even more. Additionally, aromatic herbs like thyme, rosemary, and laurel leaves, as well as spices like curry, ginger, and pepper, can give goat cheese a refreshing twist while reducing its gamey aroma.
It's important to note that the melting properties of goat cheese can vary depending on its pH level and the curing process. Fresh goat cheeses made with acid, such as vinegar or lemon juice, tend not to melt. However, when goat cheese is melted in the right context, such as on pizza or tarts, it can be a delicious way to enjoy this cheese while reducing its strong smell.
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Frequently asked questions
Yes, hard goat's cheese will melt. However, it is important to note that fresh goat's cheese made with acid (such as vinegar or lemon juice) will not melt. Goat's cheese can be melted on pizza or tarts, and it can also be folded into fondue.
Hard goat's cheese can be melted over burgers, incorporated into mac and cheese, or sprinkled over nachos. Goat's cheese melts best when it has a low pH level. To achieve a lower pH level, allow the starter culture to produce more lactic acid, which will lower the pH and release more calcium, resulting in better melting cheese.
Goat's cheese has a strong flavour that some may find unappealing. To mellow out the taste, you can try melting it into a bechamel sauce and pouring it over charred artichoke hearts. Alternatively, you can cut the bold flavour with milder cheeses such as Emmental, Muenster, or mild cheddar.
