Celebrating goats cheese at Barossa Cheese this month!
Spring is one of the most amazing seasons for fresh goats milk. The weather has started to warm and with a plentiful supply of grasses, the girls are kidding. According to French tradition, goat’s milk cheese should be on the table from Easter to All Saints’ Day that translates into Spring to Winter on our side of the world. For me, goat cheese defines the end of long wintery days and brings with it a sense of warmth and comfort. Few things are better than crottin sliced on baguette and melted in the oven. Served with fresh green salad and light vinaigrette = heaven.
Who’s in this family:
Cheeses made include fresh chevre, chevrotin, tommes, persille, crottin, feta, aged gouda, semi-matured alpine styles and ash coated. There are so many options but all are at their best made with fresh milk from Spring to early Autumn.
How are we made:
Many lactic set cheese are made with goats milk. Lactic set means that when the cheese is made, the cheesemaker uses little to no rennet, instead relying on the fermentation of the lactose by the bacteria to produce the desired curd consistency for the cheese. Generally, lactic set cheese are a fresher style with a shorter shelf life. One of the best regions to taste this style of cheese is the Loire Valley in France. Paired with Chenin and Sauvignon blanc from the region, it’s a perfect match.
Goats milk cheese takes a little more milk than cows milk to produce the same amount of cheese. Sheeps milk will produce double the amount of cheese because it has a higher concentration of solids.