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Soft Cheese – Fresh – Goat’s milk cheese

Soft Cheese – Fresh – Goat’s milk cheese
Keep in mind, these tips are from my own experience, I’m not a party organizer nor am I a sommelier or a turophile (a cheese connoisseur). I just love cheese, wine and spending time with my friends.

Young Fresh and Soft, Creamy Unripened Cheeses

Soft, spreadable cheeses that typically have a mild, lactic flavours accompanied by a tangy finish.

Fresh cheese is not ripened, aged or fermented during the manufacturing process or at any point during the lifespan of the cheese. These cheeses have a high moisture range of 40-80%, which greatly reduces their shelf life.

For these simplest cheeses, milk is curdled and drained, with little other processing.

In some countries, such as US, Federal law dictates that cheeses aged less than 60 days must be made from pasteurized milk/cream.

These can be made with cow, goat or sheep milk.

Goat’s milk cheese

Mild

Cheeses listed in this Mild quadrant pair well with light white wines and champagnes.

Goat’s milk cheeses are often treated in a similar manner, sometimes with white molds and sometimes with blue.

Chèvre or Fresh Chèvre (goat) or Goat cheese log or Chèvre log

The generic name for goat milk cheese is Chèvre, which is simply the French word for goat. “Pur chèvre” on the label ensures that the cheese is made entirely from goat’s milk.

Goat cheese has been made for thousands of years and was probably one of the earliest made dairy products. In the simplest form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Other techniques use an acid (such as vinegar or lemon juice) or rennet to coagulate the milk. Soft goat cheeses are made in kitchens all over the world, with cooks hanging bundles of cheesecloth filled with curds in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so it will form a rind, and then stored in a cool cheese cave for several months to cure.

Characteristics & Tasting Notes

Cow’s milk and goat’s milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids in goat’s milk contributes to the characteristic tart flavour of goat’s milk cheese.

Goat cheese softens when exposed to heat, although it does not melt in the same way many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in an oven to create a softer, more viscous texture.

When young, Chèvre is mild and creamy. When older, the cheese is dry and firm with a slightly sharp and lightly acidic flavour.

Fresh Goat Cheese is mild, smooth and dense with a fresh and tangy taste. This spreadable, crumbly cheese has a pleasant tang and a rich, dense texture.

Serving Suggestions & Food Pairings

This spreadable cheese made from goat’s milk is perfect for a cheese tray or even breaded and lightly pan fried.

It is a fine combination with French bread, avocado, olives or figs. Chèvre is used in salads, omelets, pizza toppings and souffles.

The mild flavour of goat cheese goes very well with watercress, anchovies, piquillo peppers, lavender, or honey.

It can be flavoured with other ingredients and used as a dip. This is a very versatile cheese. Experience the taste of fresh creamy with a citrusy finish, with no strong goaty aftertaste. Roll the Chevre Log in toasted nuts and herbs of your choice, cut into slices, broil them and serve as salad.

Stuff halved, pitted plums with goat cheese, drizzle with honey and serve.

Wine Pairings

Sauvignon Blanc is the perfect distinct white wine to pair with this tangy cheese. This cheese is known for its subtleness and needs to be paired with a wine that won’t overwhelm it. Sauvignon Blanc is a light-bodied, dry and bright white wine that has citrus and grassy notes that complement the cheese. This wine also works well with firmer French goat cheese that has developed spicy flavours.

It also pairs well with Wheat Beer, Lambic, Prosseco, light reds, such as Merlot, and served cool with light and dry fruity, herbal acid whites, such as Sancerre, Mâcon, Côtes du Rhône and Chinon.

Substitutes/Similar cheeses

Cream cheese

• Manchego

Buying

Look for this cheese in your local grocery store. It sometimes is sold in small rounds or little logs.

Storing

Store in the refrigerator up to 2 weeks.

Best wine pairing White Wine: Sauvignon Blanc/Fume Blanc, Gewurztraminer, Sancerre, Vouvray, Chardonnay, Chenin Blanc, Mâcon, Côtes du Rhône and Chinon, Grüner Veltliner, dry Riesling, Semillon, Pinot Grigio
Red Wine: Pinot Noir, Zinfandel, Gamay Beaujolais, Merlot
Rosé: Dry Rosé, Tavel rosé, Provence Rosé
Sparkling Wine: Champagne, Prosseco, Cava
Pair with French bread, avocado, Mt. Athenos Olives with Sicilian Herbs, Roasted Red Peppers, Figs, walnuts, strawberries, cranberries.
Type Fresh soft, artisan
Texture Creamy, crumbly, smooth and spreadable
Rind Rindless
Colour White
Flavour Smooth, citrusy, creamy, herbaceous, mild, sharp, smooth, tangy
Aroma Smoky, fresh, goaty, mild and citrus tang
Source of milk Goat’s milk
Aging time (Affinage) 10 days to 1 month
Country of origin France, United States. Canada

Variations

Fresh goat cheese logs are available in delicious flavours such as: plain, garlic & herb, honey, cranberry cinnamon, four pepper, blueberry vanilla, tomato & basil, fig & olive, peppadew and lemon.

Chèvre cheeses come in a variety of sizes and shapes including cones, cylinders, discs, drums, and pyramids. The cheeses are often covered with ash or leaves, herbs or pepper.

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Note: I get really excited about cheese and wine, so it’s difficult for me to be brief when there is so much wonderful information to share!

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Reference: Content and images based on information from: https://www.wikipedia.org/ https://cheese.com https://www.cookipedia.co.uk
https://culturecheesemag.com https://www.gourmetsleuth.com https://winefolly.com/ https://www.tasteatlas.com https://www.wine.com/ https://winemonger.com https://www.terroir-france.com/


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