[Sca-cooks] Goat Cheese

[margali]

goat cheese is any fermented or separated dairy product made from the 
milk of the goat. exactly what it sounds like.

biohazard. not for human consumption, imo....

as to why not call any cheese product of bovine production cow cheese, 
not all cheeses people consume are actually cow cheese...mozarella is 
iirc buffalo milk originally...and parmesan is iirc sheep. the fact that 
in the us they are made in general with cows milk is neither here nor 
there, many people go to the expense of buying the imported item made 
out of the correct milk.

up until fairly recently the only goatwhiz producst that tended to be 
commonly available were chevre, a soft cheese, and feta. this plethora 
of other 'styles' of cheese out of goatwhiz being available commonly is 
very new to most all of the country. [unless you had a friend ho kept 
dairy goats and who liked to experiment with making different cheeses.]

margali

[and around here, if i asked for sheep cheese, my hubby would get me the 
package of parmesan out of the fridge]

Phil Anderson wrote:

> When people are referring to "goat cheese", what do they actually mean?
> 
> Yes, I realise it's made from goats' milk. But no one would ever refer to 
> "cow cheese" or "sheep cheese" as if it were a single identiffiable type, 
> and I'd like to know what _sort_ of cheese is meant by the generic "goat 
> cheese".
> 
> Locally, there are fresh, feta-style, white-mould (mmmm, Mt Hector) and 
> hard cheeses made from goats' milk -- a wide variety of textures and 
> tastes.
> 
> Cheers
> Phil
>