Goats cheese is gaining popularity in the last recent years. Especially in the summer there are a lot of frequent users of our goats cheese, restaurants use it in salads, or on toast. But goats cheese is also all year round really delicious. Goats cheese lends itself to a lot of flavor combinations and therefore fits in the winter just as well as in summer. There are almost innumerable varieties of cheese all around the world. In Holland are many different types of cheese, next to the Dutch cheese there is also a variety of foreign cheeses including many types of goat cheese. Often one thinks goats cheese has a too strong flavor and a stronger flavor than cow’s milk cheese. But that is very dependent on the type of goats cheese you eat. Indeed, there are also species that are very mild flavored and don’t have a heavy taste. There are various methods for making goats cheese and also the duration of maturation does a lot with the taste. There are fresh, spreadable, soft and semi-hard goat cheeses. The shorter the cheese matures, the softer the cheese remains. Actually, you can produce all kinds of cheeses from cow’s milk and goat milk.
Goats cheese producer “de Molkerei” at the kitchen table!
In the Netherlands several goat cheeses are made. And one of those cheese makers is “de Molkerei” from Oudebildtzijl in northern Frisia. They produce delicious fresh goats cheeses which are available throughout the Netherlands. The entire production of the goats cheese is handcrafted. Owner Els Hartog tells her story about the goat cheese she makes with a lot of passion.
It started years ago with one goat. What started with one goat ended up with a barn full of 50 goats. From the milk of their goats, they made delicious goats cheese, at its own secret recipe. The orders went that large, that they no longer could handle it from their home, the goats have gone back to the original farm where the lambs ever came from. The stable they had got converted into a building that met all the requirements for a cheese production. Every week they process 5,000 liters high quality goats milk. And here they make their weekly fresh cheese. Goats give, unlike sheep almost all year round milk. Indeed, it is better to continue milking goats in order to prevent inflammation.
Goats cheese making:
Making fresh cheese at the “de Molkerei” lasts 3 days. After the pasteurization of the milk the rennet is added, result of which the curd is created. This curd is manually being scooped into the cheese forms. The forms are reversed then 2 times. In the meantime, they are given a brine bath. To give the goats cheese a longer shelf life, they fill the glass jars with sunflower oil.
From small jars for consumers to large buckets for catering/wholesale. The cheese stays up to six months shelf life. Goats milk is generally the same as a long shelf life of milk cows may only become the taste is becoming stronger as the milk is older. This has an impact on the final taste of the goats cheese. Taste therefore different cheeses to find out what you like best.
Different types of goat cheese:
However, there are more types of goat cheese and all the same kinds of cheese will still taste differently per goats cheese maker. For example, there are also still soft goat cheeses. These often have a white somewhat harder crust (often a scab fungus) and soft inside. Especially in the late 90’s and early 2000 there was a lot of work in the Dutch hospitality with this cheese. If you cut through him the cheese sticks to your knife. It looks a bit like brie or camembert. There are also semi-hard and hard goats cheese in the Netherlands, these cheeses are much like the cheese slices on bread that we serve aren’t different of structure alone, they are also much lighter in color. Unlike cow’s milk cheese that is yellow.
Where does the color and flavor come from?
Goats cheese is usually white and usually always lighter than cow’s milk cheese. This has to do with the difference between the stomach of a cow and a goat. Both animals eat carotene (it’s in their food). A goat converts carotene to vitamin A, and a cow doesn’t. Because the carotene is converted into vitamin A the milk is not as yellow colored as cow’s milk when the cheese is made. Goats cheese is whiter. But what ensures that goats cheese has a very different flavor than cow’s milk cheese? There is a different substance in the goat’s milk with the name carpineacid. This indicates that specific smell and taste of the goat cheese.
Goats cheese healthier?
And another aspect of goats cheese is that it contains less lactose than cow’s milk. This allows many people to tolerate goats milk and goats cheese better than cow’s milk and cow’s milk cheese. Goats milk has smaller fat globules making it more palatable for our body. Now you think that soon goats therefore may contain less fat. But that isn’t so. Goats milk and cows milk contain the same percentage of fat (48%). This used to be different, when goats were not eating the same quality food as the cows. The milk they were giving milk was skimmed.
Tasty cooking & baking with goats cheese:
Of course, there still remains a last question about it. What are we going to do with all that delicious goats cheeses? On LekkerTafelen.nl you can find many recipes with goats cheese. What about a quiche with goats cheese? or this delicious crispy bites with phyllo? The possibilities are endless.
Author: Hanneke Dekker | July 8, 2014 13:00