Goat cheese

The cheese market has expanded, and strong cheese prices have resulted in an increase in dairy goat milk and cheese production in North America as well as in many other developed countries.

Goat cheese was originated in Mesopotamia. The milk was probably made into soft cheese and then hard, ripened goat cheeses were later developed in the Mediterranean Basin countries.

Goat cheese has a very tangy flavor, and it is most commonly found as a soft, yet crumbly cheese though firm, aged goat cheeses are available as well. Fresh goat cheese is a healthier option than cow’s milk cheese, due to the lower fat content.

The general procedures of cheese manufacturing are:
*Standardizing the milk
*Setting the temperature
*Adding starter cultures
*Adding rennet
*Cutting curds
*Cooking
*Draining whey
*Salting
*Hooping *Pressing
*Packaging
*Aging

Goat cheese should be sliced using un-waxed dental floss. Cross the ends of the string above the cheese and pull the string through the cheese to make slices.
Goat cheese