The Wonderful World of Goat Cheese
by Sam Marin
History
When humans first domesticated goats over 10,000 years ago, we also began curdling their milk to make delicious cheese. This formula was so highly regarded that in ancient Egypt only priests were allowed to learn the craft. It was so culturally important, in fact, that goat cheese was found in the tomb of an ancient Egyptian dignitary, over 3,000 years ago. Imagine taking cheese to the next life with you!
When the delicacy hit the halls of Rome, they wanted to improve upon it. The Romans were the ones to invent the press which perfectly drains the cheese. This method spread throughout Great Britain, propagating the art of goat cheese. What used to be a luxury product is now more accessible to the public. During the Middle Ages, it was used by pilgrims as a currency along the routes leading to Santiago de Compostela.
The Process
Did you know it takes 10 pounds of goat’s milk to make one pound of cheese? This is because of how much water is lost during the aging process. After the milk is heated and (sometimes) pasteurized, rennet and good lactic acid bacteria called Lactococcus Lactis are added to transform it into curds and whey.
The aging can now go in two directions: chevre or aged. Chevre is a traditional French style of fresh goat cheese that only ages for a few weeks. This includes cheeses like Sofia, Bucheron or Vermont Chevre Logs. More aged goat cheeses are left in caves for months to get more firm and flavorful. Spanish Garrotxa is a hard goat’s milk cheese that has that rustic, rough-around-the-edges look with a beautiful ivory-tinted interior.
The GOATs of Cheese
Goat cheese has been around for centuries, adopting different societal roles and being a closely guarded delicacy. Now that is more accessible, the public can enjoy their goat cheese topped with honey in bliss. Below is a list of the goat cheeses we carry, come in and try some! Let us know your favorite.
Midnight Moon (USA)
Hootennany (USA)
Garrotxa (Spain)
Humboldt Fog (USA)
Truffle Tremor (USA)
Monte Enebro (Spain)
Bucheron (France)
And so many more! Try our mixed milk cheeses as well.