How to Choose a Goat Cheese

Laura Chenel (legend in the artisan cheese world) posted a helpful video today on her blog and in Facebook. It’s a basic primer on how to select a goat cheese to please your palate. It’s got some good advice, but is by no means exhaustive. There are hundreds of goat cheeses out there, so get busy and start eating your way through the choices!

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2 thoughts on “How to Choose a Goat Cheese

  1. Could you answer my question as to goat cheese cottage cheese? Is there such a thing or is it impossible to make? The only thing I miss with my milk allergy. Thanks for your help.
    Mary Jane

  2. It is certainly possible to make goat milk cottage cheese, lots of people do. I believe New England Cheesemaking Supplies has a recipe and kit, and there are other recipes out there on the Internet. I have never attempted it, as I am not as crazy for cottage cheese. In case you can’t find a good one, here’s the one my cheese making chat group swears by:

    COTTAGE CHEESE

    (traditional)

    1 gallon pasteurized milk

    1/2 C. buttermilk

    1 1/2 tsp. salt (or less to taste)

    1/2 C. cream or Half & Half

    1/2 Rennet tablet or 1/4 tsp. liquid rennet, dissolved in 1/4 C. warm water.

    Cool/heat milk to 86F. Add buttermilk. Stir in rennet tablet/liquid
    dissolved in water. Stir for 1 minute. Cover and let stand on stove until
    curd forms.

    Cut into 1/2″ cubes. Heat slowly until curds reach 110F, stirring gently
    every few minutes.

    Hold at 110F for 20-30 minutes stirring occasionally.

    When curds are firm (like scrambled eggs) pour into cheese cloth. After most
    of the whey drains off, lift curds in cloth and immerse in ice-cold water
    for 1-2 minutes. Break up curds with hand or spoon.

    Let drain in cloth. Remove curds from cloth and place into a bowl. Add salt
    and mix well. Add cream or Half & Half. Chill.

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