French Goat Cheese Log
A full-flavoured, densely-textured, French goat cheese with a bloomy rind. French Goat Cheese is deliciously creamy to enjoy on the cheese board but is also ideal for grilling or in a tart or salad.
This goats cheese offers the soft bloomy rind with a light, crumbly texture which characterises this type of goats cheese. This cheese works as a great addition on a cheese board, or as the centrepiece of a fresh summer salad. Best of all, try it warmed in a goats cheese salad with toasted pine nuts, balsamic glaze and a nice dollop of your favourite chutney. Perfect.
Goat’s Cheese Logs have been made for thousands of years and was probably one of the earliest made dairy products. In the most simple form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Cow’s milk and goat’s milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids which contribute to the characteristic tart flavour of goat’s milk cheese. Other techniques use an acid (such as vinegar or lemon juice) or rennet to coagulate the milk.
Soft goat cheeses are made in kitchens all over the world. Cooks hang bundles of cheesecloth filled with curds in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so it will form a rind. It is then stored in a cool cheese cave for several months to cure. Chevre goat cheese softens when exposed to heat, although it doesn’t melt in the same way many cow kinds of cheese do. Firmer goat cheeses with rinds are sometimes baked in an oven to create a softer, more viscous texture.