The French excel at Home Made Goat Cheese making. Goats cheese or chèvre cheese is manufactured from goats milk and chèvre is French language for goat. Goats milk is very different to cows milk and so very different cheeses are made. In goats milk the milk has much higher proportions of medium chain fatty acids that include caproic, caprylic and capric acid, and this creates the unique flavour. The fatty acid chain names come from the latin word capra for goat
France is the principal producer of goats cheese in the world and the main regions are the Loire valley and Poitou, and history has it that goats were brought in by the moors in the 8th century. I have visited many of the fromageries in the Poitou region and it is a trip well worth doing. French Chèvres cheeses include Chabis, Crottin de Chavignol, Pelardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Chabichou de Poitou and Valençay.
If you want to know about how to make goats cheese then start here to learn about How to Make Goats Cheese Part 1.
Then after you finish that then continue for more on How to Make Goats Cheese Part 2.
And then there is more on cheesemaking at How to Make Goats Cheese Part 3.
Do you want to find some good goats cheese making recipes then look at Goat Cheese Making.
Goat cheese is made out of the solid portion of goat milk, which is commonly referred to as curd. There are a variety of unique goat cheese recipes that you could create on your own without having to purchase from a supermarket or go through a complicated refining process.
Chevre is a type of cheese made from goat's milk that may be one of the most recognized types. It is a soft and light cheese that can be spread over sandwiches and toast to create a delightfully creamy flavor. There are a wide range of other cheese that can be created as well, so there's no need to fall into the routine of picking the first cheese type to create your own recipes from.
The unique taste of goat cheese is derived from several different fatty acids that are present within goat's milk in large quantities. These fats are also found in regular cow milk, but not as much as in goat's milk. These fats give dairy products manufactured from goat's milk their own rich taste and aroma. You don't need to worry too much about the high fat content of goat dairy products, as the fat contained is saturated, and is actually healthy for your body to a certain extent.
Consider adding salt to the goat cheese you create to add a little flavor to the original taste, as some of these cheeses may taste a little plain. However, without salt they make excellent substitutes for people with high blood pressure that are not recommended to ingest salt in even smaller quantities.
Curd can be separated from the goat's milk by using an extremely simple technique. If small amounts of vinegar or lemon juice are introduced into goat milk, the acid contained within these products will disperse within the mixture and separate the curd. You can then drain the curd from the goat's milk and use it to create a number of different cheese types.
Ricotta is a popular cheese type that can be made from goat's milk relatively easily and at a low cost. It can be created by adding a tablespoon of lemon juice to about 2 cups of goat milk. Heat the mixture up in a pan to about 80 degrees Celsius, and small granules of curd should begin to present themselves on the surface of the heated milk. All you have to do is remove your mixture and drain the curd using a cheese-making container or a simple drain system of your own.
Leave it to drain for a while at room temperature, and when all the curd has been separated from what remains of the milk, you can store it in your fridge overnight. You should have a good-tasting cheese within a matter of hours using this method
Another favourite is a Portuguese goats cheese called Castelo Branco. Also Greek Halloumi and Feta are traditionally crafted from a mixture of both goat and sheep milk. Home Made Goat Cheese - Enjoy