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