Goat Cheese
Goat Cheese or Chevre refer to the same thing. They refer to a cheese made from the milk of a goat.
It comes in many different forms, from soft to crumbly to hard. There is a lot more variety of softer ones available, especially from France. In French, it is referred to as “chevre”. It is very easily recognizable in flavour. It has a distinct flavour that you can’t really confuse with any other kind of milk. Goat cheese is best described as having a “banyardy” flavour, which means it tastes like a barnyard to many. This type of flavour turns a lot of people away from this kind of milk but we feel it’s just something that a person needs to develop a taste for. We often tell people to try goat cheese in a salad first or in some other dish where other flavours are present, this way you will work your way into the goaty flavour as apposed to just having straight chunks of it (which we love by the way). A baby green salad with some walnuts, dried cranberries and crumbled goat cheese would be a great start to the world of goat cheese.
The reasons we’re trying to “baby” everyone into eating goat cheese is because of the many benefits. It is known to have a higher amount of vitamin A and potassium. Also, goat milk cheese commonly has a lower fat content than cow’s milk cheese. People with lactose intolerance can often eat goat milk cheese because goat milk cheeses have a very low amount of lactose. So unless someone is severely lactose intolerant, then goat milk cheese would be worth a try.
France’s Poitu Region and Loire Valley produce some of the best goat milk cheese in the world. Examples of French Goat milk cheeses are Crottin de Chavignol, Pouligny Saint-Pierre, Sainte-Maure de Touraine, Chabichou du Poitou, Valencay and others (Vitaly Choum:Ezine)
Leonora Cheese: Quality Spanish Goat Cheese
Leonora cheese is a top quality Spanish goat cheese with a lemon twist. It is from a goat’s milk, processed and aged for three months. It is named after its home region in Northern Spain, Leon. The cheese natural rind exhibits white and gray mold. The interior paste of the cheese is white, smooth and dense. Its rind gives an overwhelming taste that adds a distinct character to the cheese. Some would say this cheese plays a big part in the revival of Spanish cheese making. Leonora cheese looks like a small loaf of bread or a brick rather than a cheese. It is creamy, smooth and easy to spread.
A Delectable cheese
The Lenora cheese has a flakey yet dense texture that melts in your mouth, leaving a creamy, slightly sharp yet nutty flavor. Being known for its sharp and nutty flavor, cheese lovers often end up eating so much portion of this cheese with their favorite fruits. The best thing about this is that it is not too dry. You can serve this cheese in practically every kind of dish. As soon as you taste this delectable cheese, you will find yourself asking for more. Know that it can be a very addictive cheese.
Distinct Taste
The Leonora cheese is a fine example of goat’s milk cheese that is not too strong and is not too mild. It’s just right for everyone’s taste. The newly made Leonora usually gives a balanced, bright, creamy and lactic, with a pleasant, lemony tangy flavor. However, as it ages, its flavor intensifies and can become quite assertive, especially the on the part that is just under the rind.
How to Prepare Leonora
It is best to remove the it from the refrigerator at least 30 minutes before serving to allow them to come to room temperature. Also, you should be able to cut only what you expect to use and immediately return the remaining cheese to the refrigerator. You can then arrange them on the serving plate with its accompaniments alongside, but not touching the cheese. Try to use a larger plate that gives guests plenty of room to cut it.
Experts say that the best time for serving Leonora is during the late spring and early summer. If you haven’t tried this delectable creamy piece of Swiss, you must try one now. There are cheese shops that offer authentic, genuine Leonora cheese.(Roy R Sensio:Ezine)
Making Goat Cheese – A Simplified Process
The art of making goat cheese ranges from a quick and simple process, to a long and complicated procedure. The soft spreadable form of goat cheese known as chevre is probably the best known of the soft cheeses; however, many other forms of soft cheeses can also be easily made with goat milk.
The large quantities of three fatty acids, known as capric, caproic and caprylic acid, are responsible for the unique aroma and tangy taste of cheese made from goat milk. Cheeses made from the milk of other animals can not duplicate the taste of goat cheese, because the other milks do not have the abundance of these three medium-chain fatty acids.
Water comprises almost 90% of milk. The water portion of milk is known as whey. Cheese is made from the solid portion of milk, called the curd.
There are two methods for separating the whey from the curd for making cheese, but both methods work by acidifying the milk. In the first method, bacteria are introduced into the milk and allowed to multiply. The bacterial action converts the milk sugar, lactose, into lactic acid. The longer the bacteria are allowed to remain active, the more lactose is converted.
This process reduces the lactose content of ripened and aged cheeses to about 5% or less. Because most of the lactose has been removed from these products, they are often recommended as milk alternatives for lactose intolerant individuals.
The second method uses an acidifying agent, usually vinegar or lemon juice, to create the separation. As the acid is introduced into the milk, curds begin forming almost immediately. When drained, these curds make a soft, spreadable cheese.
Although some forms of goat cheese do require carefully controlled conditions and special ingredients, there are several soft cheeses that can be easily made with simple ingredients found at the grocery. Two recipes are given below.
Recipe 1. Goat Milk Ricotta Cheese. Heat 2 quarts of goat milk to 185° F. Remove from heat, and stir in 2 tablespoons of vinegar or lemon juice. The milk should begin to immediately form small curds that stick to the whisk or spoon as you continue stirring. If not, add a few more drops of the vinegar or lemon juice until curds form.
Pour the mixture into a cheesecloth-lined colander placed over a bowl, or in the sink, to drain. Let drain at room temperature for several hours until the desired consistency is reached. Remove the curds from the cheesecloth, and store in a closed container in the refrigerator. Use as a spread, or in recipes that call for ricotta cheese.
Recipe 2. Goat Milk Quark Cheese. Heat 2 quarts of goat milk to 88° F, and stir in 2 tablespoons buttermilk with active cultures. The buttermilk will work better if it is fresh. If the buttermilk is nearing its expiration date, add an extra tablespoon or two. Cover the pot, and let set at room temperature for 24 hours.
Pour the thickened mixture, which should look similar to yogurt, into a cheesecloth-lined colander placed over a bowl. Cover, and refrigerate for 12-24 hours until drained. Remove the cheese from the cheesecloth and store in a covered container in the refrigerator.
Quark cheese is similar to a thick sour cream, and is excellent in baked goods, including cheesecake. It can also be used for dips, or as a substitute for ricotta.
If desired, a small amount of cheese salt, kosher salt, or other non-iodized salt may be mixed into the cheese according to taste.
Enjoy your easy, homemade goat cheese! (Maria Garza:Ezine)