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Article: A continuing compendium of tips and techniques for cooks from Food Network Kitchens: Goat cheese
- Article from:
- The Herald News - Joliet (IL)
- Article date:
- July 20, 2004
CopyrightCopyright, 2004, The Herald News. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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Although the popularity of goat cheese has drastically risen in the United States during the past few decades, our image of this very versatile cheese is still of the small creamy log with a mild, tangy flavor. This hardly represents the wide range of cheeses made from goat's milk. Today, goat cheese is available in a variety of styles, textures and flavors. France makes the largest variety of goat cheese or chevre (French for "goat" and "goat cheese").
The process for making goat cheese is similar to that of other cheeses. A coagulant is added to separate the curds from the whey. Then, enzymes are added to achieve a certain taste and texture desired by the cheesemaker. The whey is drained ...