Green Bank Farms Raw Goat Cheddar
A question came up the other day: can you make cheddar from goat’s cheese? I didn’t know the answer so we talked to the cheese monger at Whole Foods. She informed us that yes, goats milk can indeed be used for cheddar. It’s all in the way the curds are cut, known as as “cheddaring”. (More on that another time.)
This goat cheese is pearl white in color, firm but supple. It’s very hard for me to describe the flavors because I don’t have much experience, but my first impression was as follows: it is smooth and fresh, with an earthy flavor and mild saltiness. Does it taste “farmyard-like”? Well, yes. That’s the nature of goat cheese. But it was not overwhelming.
On my book shelf at the moment is the book, Cheeses of the World by Juliet Harbutt. She states that goat cheese is one of the “most misunderstood of all cheeses.” She goes on to explain that if goat milk is not handled properly, the fat globules will burst and release their content, which imparts a “bitter, nasty, billy goat flavor.” If the milk is handled correctly, the fat globules will break down slowly and contribute to a “delicious, herbaceous cheese”, which tastes as though it “has absorbed the oils and aromas of tarragon, thyme or marjoram, set against a background of crisp, white wine.”
I tried to detect the herbaceous flavors she described, but it’s hard at the moment for me to discern the subtle differences. Hopefully that will come in due time. I do know that I would buy this cheese again. I keep wondering when I’m going to run into a cheese I don’t like.
- $14.99 /lb
- Raw goats milk
Hello,
I am inquiring as to whether your goat cheese contains any casein? I was told that in the raw form that there is no casein but wondered if you can confirm this.
Thank you for your assistance,
Julie
Hi Julie – Casein crystals usually appear only in an aged, harder cheese, such as an aged Cheddar, or Parmesan and is caused by the breakdown of proteins over time. So a fresh goat cheese shouldn’t have any casein crystals in it. This particular cheddar had no trace of crystals as it hadn’t been aged that long. Hope that answers your question and thanks for your comment.
Karen
Casein (from Latin caseus, “cheese”) is the main protein found in the milk of mammals including cows, goats, and humans. It’s in most cow and goat cheeses, as well as soy cheeses.
Regarding the raw goat cheese. Is the milk ever heated above 118 degrees Fahrenheit?
Hi Anna – Great question, although I don’t know the answer! However, let me chat with my trusty cheese-monger and I’ll post the answer here.
Thanks for visiting my blog.
Thanks, Karen, I will be checking back. I really like the Greenbank Farms raw goat cheese, but I am supposed to use at least 80 percent raw food each meal because of a pancreas problem. Diced or shredded raw aged goat cheese over a tossed green salad is one of my favorite meals. I hope I don’t have to go back to trying to make my own cheese — or worse yet, to give up cheese altogether. I have not found anything that is not heated high enough to kill all the beneficial enzymes except cow’s milk cheese Gruyere from Switzerland, not nearly as good as the goat cheese.
Hi Anna – According to my very knowledgeable cheese-monger at Whole Foods, the Green Banks Farms Raw Goat Cheddar is not heated above 118 degrees, which she said is fairly typical of a raw cheese.
HELP PLEASE HELP I Love Green Bank Farms Raw Goat Cheddar, but i moved and the store i found it in Meyers Falls MRK in kettle Falls claims they can not get it.. So please let me no how i can purchase a few pounds every other mounth… I Live in Colville WA, My phone number is 509-732-4557 I sure hope to hear from you!!!!!!
I’m afraid I don’t know but you could try calling the Greenbank Farm Cheese and Specialties Shop: 360.222.3474