Tag Archives: goat cheese

Aged goat cheese

You’d think I wouldn’t have enough milk to make cheese. But the little bit I get each day from Bebe adds up and then I have to make something. I’ll toss a tablespoon of yogurt into a quart of milk, warm it up–and voila! a quart of yogurt.

Or, the other day, my postal carrier told me about something called cajeta. He often drops off the mail and then we talk about food–spit-roasted rabbits, steamed pumpkin drizzled with honey and mashed up with goat milk. Cajeta was goat milk slowly cooked with sugar until it became a caramel-y goo. The way he was drooling, I knew it had to be good. I had two cups of milk, so I decided to go for it. I had to stir the milk and sugar for an hour. Luckily, Bill was in an expansive mood so we talked and I stirred. The result was a gloppy goo–dulce de leche, great straight out of the jar.

I also made an order through Caprine Supply. Got a hobble, udder wipes, an iodine dip, and cheese molds. I tried making my own out of plastic containers drilled with holes, but they kind of sucked. Armed with these new molds, I hoarded milk and made cheese.

The fresh, triangular stuff turned out nicely. Creamy and light.

Because I had hopes to make aged cheese, I ordered some penicillin culture too. After the cheese firmed up, I started spritzing it with the white mold culture. It formed a rind after a few days left out (but covered to prevent flies).

After 10 days, Bill and I had a tasting. I secretly hoped it would taste like boucheron. Um, no. It wasn’t creamy in the middle, just firm. It kind of reminded me of the cheeses I tried in Portugal. Sturdy, nothing fancy. Definitely edible.