Goat cheese, popular all over the world, is available in varieties such as soft, hard, and semi-hard. Often called by its French name, chèvre, which basically means goat, the history of goat cheese dates back ages, with it being one of the oldest produced cheeses in the world. It is believed that making goat cheese started 10,000–11,000 years ago, linking it with the domestication of goats, which makes sense.
One of the standout features that sets goat cheese apart from cow cheese is that goat cheese is usually softer than cow cheese. This is mainly due to the higher casein content of cow milk than goat. Casein is a milk-derived protein that solidifies when it comes into contact and is often used for curdling milk with rennet and acid. Not only this, goat cheese consists of more fat than cow cheese and imparts a flavour that is tangier in comparison. Due to these major distinctions, many people prefer goat cheese over cow cheese.
Goat milk, like other milks, is white in colour but with little yellow hues here and there while having the same amount of lactose as cow's milk. Not just that, the fat molecules are apparently smaller in goat milk than in cow milk, which is believed to be the reason why people who are lactose intolerant find it easier to digest goat milk than cow milk.
How Is Goat Cheese Made?
To make goat cheese, either pasteurised or raw milk is used. The milk is warmed at 18 degrees Celsius, and then the starter culture is incorporated to begin the fermentation process. After this, rennet is added to initiate milk protein coagulation, which basically means making curd out of the milk. The process usually takes around two days at most, and sometimes even one.
Once the curd is formed, it is transferred into the various moulds, which ultimately determine the shape of the cheese. Once this is done, the cheese is left to drain for about a day. Later, the cheese is seasoned with salt, which also helps in the formation of rind and stops the microbes from spreading and growing apart, giving the cheese flavour. There are times when the salt is added right into the milk, not once the cheese is ready.
Flavour Profile
The flavours of goat cheese are often described as tart, tangy, and creamy. Its texture, on the other hand, is more spreadable than cow cheese, which is a big factor for people who love to spread their cheese on toast, wraps, and sandwiches.
Types Of Goat Cheese
All types of cheese that are made by using cow milk and sheep milk can be produced by using goat milk. Popular cheese varieties such as brie, camembert, blue, gouda, and cheddar are all created using goat milk, and these cheeses are great hits among goat cheese fans.
Goat cheese is mainly categorised on the basis of its age, which mainly determines its texture. Riper cheeses are crumbly with a bolder and stronger flavour, while younger cheeses, on the other hand, are spreadable and soft with a mild taste.
Storage Instructions
Goat cheese can be stored in the refrigerator, depending on its texture. Harder types should be wrapped in parchment and shouldn't be allowed to let the air come into contact with it. Softer varieties must be kept in plastic, airtight containers. When stored properly, goat cheese should stay fresh for around 2–3 weeks in the refrigerator.