Inspired by the complex nature of goat’s milk, white mold goats’ cheese spans a wide variety of cheeses with bloomy rinds, each offering a different take on their milder cow’s milk counterparts. Letting their earthy tones of fresh mushrooms blend in unison with tart notes from the milk, white mold goats’ cheese manages to balance contrasting flavors in a soothing fashion. Styles like Chèvre d’Argental are soft and creamy with mild and delicate profiles, whereas Goat Camembert and Brie both deliver a sharper flavor followed by a tart finish.
Ripening from the center to its rind, white mold goats’ cheese displays a smooth ivory-colored interior. In its youth, the rind is thin and refined, slowly growing thicker as it ages and providing contrast to the soft interior. Its intricacy in texture is matched only by its taste; white mold goats’ cheese delights in all aspects.
Couple white mold goats’ cheese with plain bread, fresh fruit and honey or let it function as a dip when baked.
Finding depth in the natural complexity of the goat’s milk, production ensures that flavors and aromas remain constantly high.
As with most white mold cheeses, production begins by adding a blend of culture, yeast and rennet to a vat filled with milk. Adding yeast into the mixture instead of it being applied as a coating allows it to softly develop the center, having fostered a velvety consistency once it reaches the rind. Once the curd is formed by the rennet, it is cut and drained of whey before being poured into designated molds. After it has dried and any remaining trace of whey has been drained, it is lightly coated in brine to prevent the growth of unwanted mold. The cheese is then left to age for a minimum of 3-4 weeks, finally producing its white coating.
Ranging from sweet to tangy, white mold goats’ cheeses offer flavors and textures suited to a broad spectrum of palates.
Easy to love, hard to imitate, Camembert shares many of the traits seen in white mold goats’ cheese. Made using milk from cows, it is milder than its counterpart, yet slightly more intense than Brie, making it an ideal stand-in for any white mold goats’ cheese.
For an even softer profile, Brie features hints of browned butter and fresh mushrooms, offering a smooth and silky texture throughout.
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