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Can I replace one goat's cheese for another in a recipe?
That depends on what type and texture of goat's cheese is recommended. It is possible to replace a recommended cheese with another cheese of the same texture, but that will change the taste. For more guidance on this, we recommend you look at our table which classes goat's cheeses by type. You must never, however, replace a fresh goat's cheese with a matured variety, as they react very differently to cooking, meaning your recipe will be completely changed, not only in taste.
How do I tell a fresh goat's cheese from a matured goat's cheese ?
Fresh goat's cheese is recognisable by its very white colour, lack of rind, very soft texture and slightly salty taste. Once it is packed, fresh goat's cheese does not change. In contrast, a matured goat's cheese has a firm rind of an ivory or bluish colour, and its texture is dense or sometimes, when very dry, crumbles easily.
What is the difference between a farm cheese and a cheese made in a dairy ?
A goat's cheese can be called a 'farm cheese' when it is made by a producer on his own farm, with only the milk from the farm, using traditional techniques. Most farm goat's cheeses are made from raw milk. Cheese produced in a dairy can be made using either traditional or modern methods, from raw or pasteurised milk.
The goat's cheese which I have bought has some blue mould on its rind - is it OK to eat it ?
Of course - goat's cheeses, which contain a lot of water, are matured in humid conditions which are perfect for the development of blue mould. Penicilin mould is present in numerous cheeses and contributes to their identity and personality.
Can I freeze goat's cheese ?
No. Goat's cheese contains a lot of moisture, which makes it unsuitable for freezing, as it breaks down molecules and damages the product quality. Nevertheless, certain recipes, for example savoury tarts, where goat's cheese is an ingredient, can be frozen after cooking.
How should I store goat's cheese ?
See the section entitled 'On a cheese board'
What can I do with goat's cheese leftovers ?
Nothing could be easier! If they are dry and firm, simply remove the rind, dice and add to an omelette or a mixed salad. If you have fresh goat's cheese to use up, make a simple supper by mixing it with freshly cooked pasta and adding a few cherry tomatoes.
Where in France are goat's cheeses produced ?
Goat's cheese is made all over France, but most notably in the regions South of the Loire: Poitou-Charentes and Pays-de-Loire, Burgundy, Rhône-Alps, Provence-Alps-Côte d'Azur, Aquitaine, Midi-Pyrenees and Languedoc-Roussillon.
When is the best time of year to enjoy goat's cheese ?
There is no 'best time of year' to enjoy goat's cheese - these days, excellent goat's cheeses are available all year round. This includes fresh and matured cheeses, those made from raw milk and those made for pasteurised milk, traditional and modern varieties. It's up to you to decide which one tantalises your taste buds!
Where can I buy good goat's cheese ?
You will find an extensive range of goat's cheeses in most good delicatessens and supermarkets, French markets and cheese shops.
Are there other goat's milk products available ?
Yes, you can buy both goat's milk and goat's milk yoghurts in the supermarket, but the majority of goat's milk produced traditionally goes into cheese production.
What is maturation ?
You will find information on maturation in the 'glossary'
How is goat's milk produced ?
Goats produce milk 10 months of each year, following the birth of a kid. They are not milked during the period of two to four months before the birth of the next kid.
How is goat's cheese good for me ?
Goat's milk is very easily digested and is an excellent source of good quality proteins. It contains all the essential amino acids in the quantities required by your body. It contains slightly more calcium and phosphorus than cow's milk, and significantly more potassium and magnesium. As regards vitamin content, it compensates for a low content of folic acid and vitamin E with a wealth of B vitamins (notably B3), which are important for good cell functioning. It can be a good alternative for feeding children with an intolerance to cow's milk. When goat's cheeses mature, some fermenting agents cause vitamin B9, for example, to develop. Sainte-Maure, and most other goat's cheeses, are therefore excellent natural sources of vitamin A, B2, B9 and B12. They make an excellent natural contribution to your body's daily vitamin requirements.
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