[Sca-cooks] What to do with goat cheese...

[Kathleen Madsen]

Their products look fabulous.  :)  We have a local
producer here that makes incredible farmstead goat
cheeses, where the milk and the cheese are all
produced on the same farm.

Goat milk is a bit stronger in flavor than cow's milk.
 Goat cheese is very delicate when it's in curd form,
so you'll see a lot of artisanal or farmstead
cheesemakers referencing hand-ladeling.  Ladeling by
hand treats the curd very gently and prevents a lot of
that goaty "tang" from developing.  I couldn't bear
the taste of commercially available goat cheese until
I had my first bite of the hand made, hand-ladelled
variety.  Now, I actively search it out.

Eibhlin

--- Jane Boyko <jboyko at magma.ca> wrote:
> In regards to the taste of goat's cheese being
> stronger - I only noticed it 
> in the white goat cheddar and it was very strong.  I
> have not noticed a taste 
> difference in the cheeses at all.  I also find
> goat's milk to taste like 
> cow's milk (to me very little flavour).  The
> problems I do have is in the 
> melting factor and I do have to make adjustments -
> still working on a nice 
> white cheese sauce.
> 
> I have only had Sheep cheese in the form of feta.  I
> have never seen it made 
> as anything else.  The grocery stores are getting
> better about carrying 
> different types of goat cheeses but I really prefer
> to go to the Farmer's 
> Market in Hamilton, Ontario (I now live in Ottawa
> and can't get there unless 
> I visit the inlaws).
> 
> The url I was referring to is: 
> http://www.natricia.com/english/aboutus.html
> 
> I have spoken with Virginia Saputo - the owner - and
> she is very well 
> informed. 
> 
> I have tried Natricia's products - not the milk -
> and have found them to be 
> very good and of a better quality than what I buy in
> the stores.
> 
> Marina
> 
> 
> 
> 


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