Goats Curd a great leap towards immortality.
If cheese is milks great leap towards immortality, then goats curd is more like the first step. Made to be eaten very young, it is moist and fresh with a milky flavour and silky texture. Goats’ milk is high in fat, which means it is particularly good for making creamy curd, although sheep and cows’ milk curd is also available. Chefs adore it, using it in everything from salads and tarts to cakes and ice cream.
Made as a lactic cheese, the milk is acidified over several hours until it reaches a pH of around 4.60 and forms a loose, high moisture curd (a small quantity of rennet may also be used). This can be moulded, but is usually drained through cloth, salted (but not always) and packed in tubs. The cheese is typically stored below 8°C to prevent the growth of yeasts and moulds.
Eating Goats Curd
A fresh light goats milk curd is a versatile cheese to have in the house at Christmas. Look no further when you need to whip up striking canapes, simply mix with turmeric or beetroot powder or keep it simple with a squeeze of lemon, a little olive oil and a sprinkle of chilli flakes. Smear onto blinis.
This Cheese is part of the Master of Cheese Level One associate certificate