Goat cheeses undoubtedly remain a remarkable experience in the discovery of the richness of cheeses. The reasons ? Very distinctive shapes, taste and texture. Perhaps also because of their relative scarcity, given the proportion of “goats” compared to “cows”. Or because we have a predilection for cheeses from certain seasons, such as spring cheese, for example …
Did you know? – GOAT’S MILK CHEESES, LESS? RICH IN LACTOSE?
Lactose (the sugar in milk) is one of the main causes of intolerance to dairy products. we sometimes hear that goat milk products are less rich in lactose. is it true ? Cow’s milk and goat’s milk contain a fairly similar proportion of lactose. This is not where we could find the difference. we find it rather in what occurs during the manufacturing: in so-called lactic cheeses, very widespread in the family of goats, the manufacturing method leads to a greater acidification of the milk.
Acidification is the consequence of the transformation of milk sugars, the famous lactose. thus, in these cheeses, a large part of the lactose is already consumed. however, the lactic acid method is less often used to make cheeses made from cow’s milk. So, to answer the question: Are cheeses made from goat’s milk less lactose-rich than those made from cow’s milk? , we will say: generally yes, because of the different manufacturing methods used in their manufacture.
Just take a look in the cheese section of your grocery store or a specialty store to measure the extent of the different shapes and the large number of small formats (100 to 150 g) . This variety of shapes a farmer who only had a few goats and therefore had relatively little milk, could for example only make small cheeses, different from those of neighboring farms. Thus we can find cheeses in the form of pancakes, cobbles, pyramids (like the famous Valen ay and Pouligny Saint-Pierre) , but also logs, small spades or even corks!
It is in the form of small cylinders that our La B chette range inherits the expertise of the greatest French goat cheeses by offering 3 worthy representatives:
La B chette l’Originale
Un Delicately chalky heart and nutty notes underline this matured goat cheese. We especially appreciate its frank and lively taste.
La B chette l’All g e
You will recognize the same characteristics, the same typicity as theOriginal, but with 25% less fat.
La B chette La Cendr e
Even if the relationship toLa B chette l’Originaleis obvious, the rind ofLa Cendr egives it a distinctive character both to the eye and to on the palate: a color in shades of gray, a more marked taste and more rustic notes.
Beyond the shapes or the packaging, the taste of goat cheese remains an experience, a unique pleasure. This goat character, where we find delicately saline notes, also presents a touch of acidity all the more marked as the cheese is of the fresh type called lactic. And why is it called lactic? The adjective comes from the name of one of the products resulting from the fermentation of milk sugars: lactic acid, which you know well, perhaps without knowing it, since it is found in a large number of of traditional fermented foods: cheese, of course, but also bread (such as sourdough baguette), certain dry meats (such as sausages), but above all wine. In white wines in particular, the
And this is exactly what lactic acid gives to this family of cheeses that are said to be unripened: freshness and finesse like the famous Ch vre des Alpes now offered in a bottle. Light and airy flavor that is easy to cook and spread for delicious results.
When it comes to character and unique taste in goat cheeses, one name immediately comes to mind: Ch vre Noir. It is not by chance that it is the most awarded cheese by us! It is now offered in a new case to match its reputation.
Many traditional goat cheeses are made using a manufacturing method called lactic curd. It is in fact, and in a very simplified way, because the cheese (the curd) is formed after an acidification of the milk, which gives it this rather crumbly and slightly grainy, but also that lively and distinctive taste that characterizes it so much.
As soon as he has this fresh cheese in hand, the cheese maker has two choices: either he proposes to consume it in all its freshness (like Ch vre des Alpes), or it refines it. During ripening, the goat dries up slightly and its paste becomes tender, while retaining a delicately chalky heart. A rind forms and blooms. But let’s not forget the texture of the firmer, natural rind pasta that reveals more intense notes. We find in this category the raclette with goat’s milk or, under their beautiful traditional wax envelope, the Gouda and the small Gouda of Goat.