Goat cheese apa itu

Spain has a long history of making "Mato" cheese, a fresh white goat cheese, and Greece Feta Cheese has historically been maed from goat's milk, sheep's milk or a blend of the two. Today, Goat Cheese is made all over the world, notably in North America where unique creations like California's Humboldt Fog, Vermont's Fresh Chevre and Wisconsin's Goat Cheddar have become standouts of their own.

Goat cheese is made in a many different shapes, sizes, flavors and textures. Goat Cheese is best known for its distinctive tangy, rich flavor. Young Goat Cheese is fresh, mild, creamy and spreadable, whereas aged Goat Cheese tends to be harder and sharper. Goat Cheese may be sold fresh, aged or marinated. Often, softer varieties of Goat Cheese are rolled in fruits, nuts, spices or even edible flowers.

Goat Cheese melts differently than cow's milk cheese, and harder varieties are often baked and transformed into a gooey warm spread that may be served with garlic and bread. The French call this preparation "chevre chaud".

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Goats produce high quality, nutrition-rich milk under even the most difficult environments making them valuable to arid or mountainous areas where cows and sheep can not survive.[4] Goats were one of the earliest animals domesticated to suit human needs- more specifically milk production- going back to 8,000 B.C., 10,000 years ago.[2] Goat cheese has been made for at least as far back as 5,000 B.C.[5] Meanwhile, the first documented proof of humans making cheese is 7,500 years ago in Poland.

Nutritional value[edit]

Goat milk has a higher proportion of medium-chain fatty acids such as caproic and caprylic which contributes to the characteristic tart flavor of the cheese.[6] It also makes goat milk and cheeses more easily digestible.[7]

Goat milk and, therefore, cheeses contain anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids and help maintain a healthy metabolism. These fatty acids take their name from the Latin for "goat": capra.[8] It is also high in calcium, vitamins A and K, phosphororus, thiamin and niacin.[9]

Process[edit]

Goat cheese is made like other cheeses. The milk is filtered to remove unwanted bacteria or deposits. A curdling starter agent is added, which can be rennet, or one or more starter bacteria that will affect the curds' size and eventually the cheese's consistency. Some examples of starters are Lactococcus Lactis, Lactis, Lactococcus Lactis subsp. cremoris, and Streptococcus thermophilus. Next, the cheese is molded and separated from the whey (the uncurdled liquid part of the milk). The curds are then molded, dried, flavored and cured. Any variations- the type of starter, the time or pressure of the draining, the temperature and duration of the curing process- will change the texture (soft, semi-hard, hard) and the flavor. [10]

Regional varieties[edit]

China[edit]

Japan[edit]

• Yagi Cheese is a goat cheese made in Japan. Yagi is the Japanese word for goat.[11]

Philippines[edit]

Kesong puti cheese. Moisture content can also vary, ranging from almost gelatinous to pressed and firm. It can be eaten as is, paired with bread (usually pandesal), or used in various dishes in Filipino cuisine

Aged goat cheeses are usually French, and they come in various shapes and sizes. Often an aged goat cheese will be covered in an edible ash to prevent it from drying out and to keep its surface clean. It may have a fluffy middle and gooey exterior. Readily available aged goat cheeses include Chevrot, Valencay, and Selles sur Cher.

Tomme style

Tomme style refers to a wheel of cheese with a rind. Humboldt Fog, produced by Cypress Grove in northern California, proves that high-quality French-style goat cheese is available domestically. The cheese is covered in edible ash, which keeps a crust from developing.

Blue

Blue mold is mixed into the curds. As the cheese ages, the flavor changes, making blue goat cheese sharper, earthier, and more pungent than the fresh variety. Cayuga Blue is one of the best brands available, but it's not easy to find. Bleuet de Chèvre is a good alternative.