Inspired by the complex nature of goat’s milk, white mould 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 mould goats’ cheese manages to balance contrasting flavours 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 flavour followed by a tart finish.
Ripening from the centre to its rind, white mould goats’ cheese displays a smooth ivory-coloured 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 mould goats’ cheese delights in all aspects.
Couple white mould 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 flavours and aromas remain constantly high.
As with most white mould 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 centre, 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 moulds. 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 mould. The cheese is then left to age for a minimum of 3-4 weeks, finally producing its white coating.
*Castello UK does not produce or sell White mould goat at the moment, let us know if you would like to try this Castello cheese by leaving us a message.
Ranging from sweet to tangy, white mould goats’ cheeses offer flavours and textures suited to a broad spectrum of palates.
Easy to love, hard to imitate, Camembert shares many of the traits seen in white mould 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 mould 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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