Goat Cheese

Botch

The latest Cook’s illustrated had an article on goat cheeses.  According to the article, most goat cheese starts out rather firm/dry, even crumbly; but while it ages it becomes more soft and liquid, from the outside (rind) to the center. This is opposite of how most cheese ages, to my knowledge.  
I started watching some goat cheese videos (yeah, life on the edge) and haven’t seen one of a commercial venture who ages their cheese much, they were mostly about producers of French chèvre, which is only aged a couple weeks.  Was fun to see some private entities that made/sold their own goat cheese, one lady milked just one goat the evening before and then that morning, and already had nearly a gallon (that surprised me, they were small goats) and she got about a pound of cheese just from that.  It also struck me how varied the recipes/techniques were; she brought the milk to precisely 86˚ before adding the culture and ONE drop of rennet, the next guy brought the milk to 180˚, then added the culture and SIX drops of rennet; lots of room to play.  
Now, tonight, on PBS (yeah, Wild Single Friday Night Life on the edge) I see a story about two former corporate guys who rescue an almost-extinct invasive species of “San Clemente” goat, and now have a big farm full of them with plans for a cheese, and eventually goat meat, facility; pretty interesting. 
Our local Harmon’s groceries have installed “cheese kiosks”, the one in Roy has about 125 varieties, which is a blessing to me; will have to seek out the goat varieties next week.  

RRP

I, too, read that CI article, but obviously you have picked up the ball and run for a touchdown! Until this summer I had never even tried goat cheese! Now I use it regularly on what I call “our BIG salad” meal…let me look for a picture as proof.

RRP

RRP said:

I, too, read that CI article, but obviously you have picked up the ball and run for a touchdown! Until this summer I had never even tried goat cheese! Now I use it regularly on what I call “our BIG salad” meal…let me look for a picture as proof.

Maybe later.

alaskanassasin

Swmbo milked our goats and made cheese this spring. It was good, I like it with honey 

GrateEggspectations

My wife does a panko-crusted, pan fried goat cheese salad that knocks guests over. Don’t have any photos, but it is an absolute favourite at our place. I am getting hungry just posting this. 

RRP

RRP said:

RRP said:

I, too, read that CI article, but obviously you have picked up the ball and run for a touchdown! Until this summer I had never even tried goat cheese! Now I use it regularly on what I call “our BIG salad” meal…let me look for a picture as proof.

iudex

RRP said:

I, too, read that CI article, but obviously you have picked up the ball and run for a touchdown! Until this summer I had never even tried goat cheese! Now I use it regularly on what I call “our BIG salad” meal…let me look for a picture as proof.

May I ask how this is possible? Living near France gives us a plethora of cheeses, but I always thought goat cheese was a given.

Tried heating it in the egg in small rounds of about 1 cm (or in the oven for a lesser result) with some honey over it? Great treats!