Quick Tip: Make Goat Cheese Softer & More Spreadable (2024)

FAQs

Quick Tip: Make Goat Cheese Softer & More Spreadable? ›

The key to a soft and spreadable goat cheese is simply mixing it with a spoonful or two of milk or cream. Mash them together in a small bowl, and within seconds, the goat cheese will be just softened enough to be spreadable.

However, it's also prone to drying out and losing its lusciousness. To keep soft goat cheese fresh and creamy, tightly wrap the cheese in aluminum foil to seal it and prevent air exposure, which can lead to drying.

To soften the goat cheese, leave it out on the counter for an hour or two to come to room temperature.

At two weeks prior to kidding, the muscles of the ligaments on both sides of the doe will begin to soften and relax. During the last three to four days before labor, the udder will appear quite large as it fills with milk.

The key to a soft and spreadable goat cheese is simply mixing it with a spoonful or two of milk or cream. Mash them together in a small bowl, and within seconds, the goat cheese will be just softened enough to be spreadable.

Note: To quickly soften the goat cheese, place on microwave-safe plate. Microwave at high for 10 to 15 seconds.

Hard and firm goat cheeses are aged for 3 to 4 weeks. They have a more full-bodied flavor and their texture is drier.

Goat cheese adds a tangy, creamy flavor to any dish and it pairs well with vegetables and grains. You can use it to stuff proteins, as a spread for toast and or add it to a salad. Recipes like Apple-Cranberry Spinach Salad with Goat Cheese and Roasted Root Vegetables with Goat Cheese Polenta are flavorful and savory.

Fresh goat cheese is soft, young and not always log-shaped. Soft- or surface-ripened goat cheese develops a white or sometimes wrinkly rind as it ages over weeks; texture-wise, it can range from creamy to crumbly. Aged goat cheese is firm, ripened over a longer period and can be quite complex and pungent.

Adding Flavors

You can mix herbs, fruit, jam, nuts, seeds, or even balsamic vinegar right into the goat cheese.

Why do you put ash on goat cheese? ›

For centuries, cheesemakers have used ash in cheese for several reasons: to protect the curds, help with rind formation, support the ripening process, and provide an attractive visual contrast to white mold or pale yellow paste.

To balance the flavour of the cheese, try pairing it with:

“Whilst allowing your customer to have their first taste of goat cheese, you should also initiate the great partners in wine, cider and even Champagne to lift the flavours and give the cheeses their prominence on the cheeseboard,” Patricia explains.

1) Freshness of the Milk

To sum it up in a nutshell, goat's milk goes bad much faster than cow's milk. The reason behind this? Goat's milk is naturally hom*ogenized, unlike its cow counterpart. As a result, goat's milk ages much quicker.

The best way to store soft cheeses in the fridge is to wrap the cheese in a layer of parchment or wax paper, followed by a loose layer of foil — if it hasn't already been wrapped in cheese paper by your cheese shop (by the way, that cheese paper is perfectly reusable).

Goat cheese can be stored packaged in the refrigerator for up to 3 months and unpacked for 2 to 3 weeks. The Best By date (MMDDYY) is estimated for your convenience on each cheese.

Q: Is there a simple trick to preventing cheese from quickly becoming moldy? Answer: Always wrap a soft cheese in parchment or waxed paper; rewrap it with a new piece after each use to prolong freshness. These breathable materials prevent mold-causing moisture from collecting on the surface without drying it out.