About Goat Cheese

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.

The shapes

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.

The tastes

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.

The texture

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.

The true nature of yogurt!

There is a growing number of claims and statements on the labels of food products. Especially on yogurt packaging: all natural , made from natural ingredients , no preservatives … What does that mean? Are these real arguments on which to base your choice of product? How do you know?

To find out if the statements on the yogurt cups are reliable and real, simply read the ingredient list. Thus, a plain yogurt that claims to be “natural” should only contain two ingredients: milk and lactic acid bacteria.

As soon as a flavor is added, the list of ingredients grows and therefore becomes more complicated. You have to be a little more savvy to understand.

As a rule, the list of ingredients of a flavored yogurt includes, in addition to the basic ingredients, a natural or artificial flavor and sugar. These flavors are usually incorporated into milk as concentrated extracts which often have a rather bitter taste that the manufacturer will want to round off and sweeten with the addition of sugar.

In the case of fruit yogurt, the list can seriously go on.

Two types of ingredients then appear in the list: an acidifier (lemon juice, citric acid …) and a gelling agent (pectin, gum …). Their role is to preserve the integrity of the fruit preparation, including the smooth and uniform texture of the fruit preparation in yogurt. 

The technique

Traditional yogurts are produced using a very simple but very delicate natural process: the fresh milk turns into a tender gel under the action of the ferments that have been added to it.

This is how Damafro Firm Yogurts are produced. As simple as that.

This process, however, leaves no room for error: it is impossible to correct, to compensate for the natural transformation of the milk in the pot when it is initiated, because it only takes place the absence of human intervention.

This is why this process requires so much finger, know-how and the perfect mastery of two parameters, temperature and time, a bit like the secrets of the best recipes.

At the end of the day, you will appreciate the distinctive texture and delicate taste of traditional Damafro yogurt. Perhaps this type of yogurt will prove to be a new experience for you, as most manufacturers have opted for stirred or frozen yogurts. So there are very few truly natural firm yogurts like Damafro yogurts.

DID YOU KNOW ?

Firm yogurt is an ingredient of choice for quickly making very fresh and light glass desserts. The principle is simple: place in the bottom of a small pot a crispy mixture, for example nuts, or a broken cookie. Add a little firm yogurt with vanilla or coffee on top, then a layer of fruit (strawberries, apples …). Finish with a layer of firm yogurt and sprinkle with dark chocolate or pour a little maple syrup.

Wine and Cheese Harmony

Here are some ideas and biases to simplify your cheese choices for your tasting compositions.

Balance of power : in a wine and cheese pairing, no product should overwhelm the other. Equally, the marriage is usually successful.

Crescendo : always start with the pairings with the softest cheeses, then work your way up to the strongest.

Moderato : With the exception of fresh cheeses and certain moist blue cheeses, it is important not to serve cold cheeses: the texture is unnatural and the aromas are blocked.

Take the cheeses out 30 minutes to 1 hour at the most before consuming them, depending on the temperature of the room where the tasting takes place.

Quantities: at least 130 g of cheese per person, spread over the services; a little more on the 1st course (the appetite is great and the products are sweeter); a little less at the last (the appetite is less and the products stronger).

If you plan to serve cheese before or after a meal, 50 to 80 g per person will suffice.

Variety: the more cheese you have on your board, the smaller the pieces will be. The diners then have more difficulty cutting them and tasting the same cheese several times.

Three services : a wine and 2 to 3 cheeses per service offer a good variety and explore beautiful harmonies. 

A simplified and classic model with 3 services:

1st service: fresh and lively white wines (such as chardonnay, sauvignon) or light and fruity red wines (such as gamay)
with fresh or slightly ripened cheeses
– Le Ch vre des Alpes
– Le Grand Duc

and soft cheeses go t de dairy
– Saint-Paulin Damafro
– Gouda Damafro
– Le Grand D lice
– Le Trappeur Double Cr me

2nd course : richer and more structured red wines (such as merlot, grenache) with cheeses with more intensity as the goats affinity
– the Bchette
– Chvre Tomme of Damafro

of farms pasta
-Fruitier de Mont r gie
– Raclette

and soft cheeses with flowery rind
– Camembert Madame Cl ment
– Le CaBrie

3rd course : tannic and concentrated red wines (syrah, tannat, cabernet type) or wines mutated or syrupy
for cheeses with more assertive saline and animal intensities such as washed rinds
– Le Saint-Damase

or aged cheeses
– Le Ch vre Noir

or even with Triple Cr me cheeses to explore surprising contrasts
– Le Trappeur Triple Cr me

Raclette cheeses

There are, of course, cheeses designed and made to make your raclettes for sure (La Raclette sliced ​​Damafro with cow’s milk or goat’s milk): they offer a great cast iron when heated as well as soft and enveloping aromas.

But you can customize your raclettes and offer your guests 2 or 3 varieties, choosing firm but flexible pasta. A good example for an original and complete raclette:
Choose La Raclette Damafro for half the total quantity. A total of 200 to 250 g per person, or 60 to 100 g for children depending on age.

For the other two cheeses, we suggest dividing the other half of the total amount of cheese that you will be serving in equal parts between Sliced ​​Gouda, which will give a smoother raclette taste, and La Raclette de Ch vre Damafro , which will surprise you with its round and distinctive taste.

Greek yogurt… Greek style?

A trend, a fashion, a marketing coup?

A bit of all of that. We can discuss at length and guess the exact origin of the product and the reasons for offering it, but the fact remains that this type of yogurt comes from a Mediterranean and Balkan tradition, from the r Regions in which we have always made rich and thick yogurts.

This market trend most certainly first appeared in North America, more specifically in the United States. Why did it take root in this part of the world and not elsewhere? We could explain it by the popular recognition enjoyed by the “ Greek ” label in America. It is manifested in particular by a craze for the cuisine of Greek restaurants (or so-called Greek), a very friendly type of restaurant where the desserts usually served are made of a rich yogurt embellished with dried fruits and nuts. . But above all, we can say that this type of fresh product, rich in protein and low in fat, corresponds to the precise expectations of consumers in terms of health and balanced diet.

What is a Greek yogurt compared to a regular yogurt?

To reduce the explanation to its simplest expression, let’s say that Greek yogurt is a stirred and strained yogurt, with a thicker texture and a lower moisture content, in short a concentrated yogurt, in particular in proteins, an argument that most manufacturers do not fail to put forward. Traditionally, to make this yogurt, we simply drain the yogurt made from whole milk. This gives a yogurt with a rather firm, rich texture, but the fat content of which can reach 8 to 10%. In most Greek yogurts on the market, the milk undergoes total or partial creaming in order to obtain more reasonable levels of fat in the finished product.

At Damafro, we have chosen to offer you a Greek Yogurt with a fat content of 2%, to ensure a good balance in taste and texture.

DID YOU KNOW? 

Cottage cheese, like our famous Damablanc , is a very close cousin of Greek yogurt, since little more than the “ recipe ” is the same, or more precisely the fi ni is very similar: a rich, smooth texture.

However, we can note that a cottage cheese like Damablanc offers better resistance to cooking, when used to bind a sauce for example, but it also offers better resistance for dips.

Raclette or fondue

The cheese called Raclette is now commonly found on the shelves of our cheese factories and grocery stores, more generally in the form of ready-to-use slices.

This popular cheese has a rather old history, which goes back at least a few centuries: the origin of the term “raclette cheese” comes from the use that was made of it: cut in two, the wheel of cheese was approached, sliced ​​side, to a flame to heat it.

Once hot, the cheese that had started to melt was scraped off, then the melted cheese was placed on boiled potatoes and dried mountain meats.

This traditional method continues and is even tending to return to the taste of the day for its noble side that charms these lovers of the table called foodies. It is in the Alps, more precisely the Swiss Alps, that this cheese and this mode of consumption find their origins. Like all mountain and mountain cheeses, 

Raclette

Was a way of keeping abundant milk in spring and summer to be consumed, transformed, in winter: several producers also pooled their milk (birth of cooperatives) to manage to manufacture large grindstones which have greater aging potential, allowing them to pass the winter. Among these cheeses for keeping, there is of course Raclette, which could weigh up to 5 kg, but let’s not forget the famous gruyere wheels which could weigh more than 40 kg.

The less abundant milks from the fall and winter milkings were made into smaller-sized cheese, on every farm, every family, for more immediate use. And from there are born the tommes and the Reblochons. Fondue would have originated in the French Alps, some say. But Switzerland and France still dispute the paternity of this beautiful “ invention ” today. The fondue arises from the need to pass, towards the end of winter, the dried cheeses, as well as all the rinds or leftovers of cheese, because at this time we are talking about here 17th Century – it was a matter of survival in these hard-to-work, little-giving mountainous regions.

These two ways of consuming cheese, hot and melted, naturally gave it the virtue of being nourishing, comforting and “ warming ”. Beyond these qualities, these specialties were also social dishes, which young and old could share, but also an important detail to easily eat. Why is this detail so important? At the time, many adults, by their late thirties, did not already have many teeth. 

Principle of fondue and raclette Raclette

is simply a cheese that is melted and lightly browned, then placed on a filling of your choice. Traditional garnishes included potatoes and cured meats and hams, including cured beef such as Grisons Meat or prosciutto-type cured ham. The whole was raised by what are called variants, small vegetables and vinegar condiments: small white onions, pickles, carrots …

You can use in addition to a raclette with cow’s milk or with goat milk, any tomme type cheese such as Tomme de ch vre or Fruitier de Mont r gie .

The fondue

You have to cook a little to prepare this dish, but the principle is simple: just melt a mixture of cheeses while preventing them from separating, producing a liquid top and bottom. Elastic. To make a nice smooth fondue, you will need white wine, a little bit of starch, a few cloves of garlic, pepper and nutmeg and, of course, cheese.

You will need approximately one glass of wine (25 cl) per 200 g portion of cheese, diluting a little starch in the cold wine: one to two teaspoons for 4 glasses of wine . Use a clove of garlic to rub a casserole dish or thick-bottomed saucepan, pour in the wine and bring it to a gentle boil. At this point, all you have to do is add the mixture of grated cheeses all at once and stir over medium heat (on too high a heat, this is where you risk break into fondue). Season with pepper, a peeled and peeled garlic clove and a pinch of grated nutmeg.

The principle of this dish is simple. You dip pieces of dry or oven-dried bread into the fondue and serve it with a good crunchy green salad.

Which cheeses work best?

Choose low moisture, firm and cooked cheeses. We will prioritize 3 cheeses. We will start with a cheese of the Gruyere type, more saline, to which we will add a more fruity cheese such as Comt or Louis d’Or. Then add a last cheese to give the fondue its classic touch; We will then think of a Swiss Appenzeler or Tilsiter type cheese, or even a Vacherin. But nothing prevents you from putting your touch of originality and a marked note by also adding goat tomme , or black goat …

Did you know?

We often confuse Gruyere and Emmental.
Although both originate from Switzerland, these two cheeses are very different.

The Gruyre is a blind pte is – that it has no holes, and it is covered with a natural rind called smear, which s ‘somewhat apparent to a washed rind, but dry.

Emmental, meanwhile, is a so-called open dough, because it has holes, oval and very shiny, the result of a specific fermentation in a hot cellar which gives the cheese its taste. t finely spicy if characteristic.

Brie or Camembert

Nowadays, the difference between a Brie and a Camembert is more diffi cult to define and therefore to explain. Traditionally or historically, Bries were in the form of round wheels weighing 1 kg to 3 kg, while Camemberts wheels were smaller, usually around 250 g. In the Bries family, however, there is a traditional intermediate format cheese, Coulommiers, sometimes also called “ petit brie de Coulommiers ” which weighs around 500 g.

If this difference in format to distinguish at a glance Brie from Camembert is still valid today in Europe, it is much less useful in Canada or elsewhere in North America in general. . In fact, we find Bries and Camemberts in almost all formats, except for the large 3 kg format which seems most often reserved for Bries. So what to choose? By virtue of what clues? And what criteria?

The format

The format has a notable influence on the taste. Indeed, for the same production, whether of the Brie type or of the Camembert type, a large-sized cheese will have a slightly sweeter taste than that of the same small-sized cheese.

Here’s why: in cheeses like Brie and Camembert, the rind is an important part of ripening, that stage of ripening during which flavors and textures develop. However, the small formats have more rind (the surface of the rind in relation to the volume of the cheese is greater). The taste of a small-format cheese will therefore tend to be a little more marked. This is all the more true in the case of traditionally made cheeses such as Bries and Camemberts Madame Cl ment, Le P’tit Connataire or Petit Champlain. A traditional manufacturing produces products which have more relief, more character, and which evolve very noticeably over time:
from the first weeks, the dough has a delicately friable heart which, as it becomes more refined, becomes supple and melting in its entirety; the flavors become more elaborate and above all intensify. The rind also evolves, becomes more typical, and can take on a more colorful and less smooth appearance.

Fat content

The Bries and Camemberts labels contain informative information, including the fat content (indicated by MG), and sometimes other words, such as Double Cr me or Triple Cream. There are generally three levels of fat on the market, if we exclude the light versions: 26% for the regular, 30% for the double created me and 33% for the triple cream.

The cream that these cheeses contain rounds off the taste and texture and the higher the fat content, the more the cheese will be, of course, melting. You will find these tasty characteristics in the Le Trappeur range, which only offers double or triple creams.

Did you know?

There are three appellations of origin or AOC which sign Bries and Camemberts to indicate the origin of these cheeses now produced all over the world. The AOC Camembert de Normandie made from raw milk is ladle-molded. It is the Camembert in its power and its amplitude. It is not obvious to find them everywhere in Canada.

The AOC Brie de Meaux, produced in the Paris region on a delimited terroir around the city of Meaux (north-east of Paris), refers to large bries (approx. 3 kg), A soft yellow paste full of small fermentation openings in a rich white rind. The taste is full, generous, rather round.

Finally, the AOC Brie de Melun (appellation area located around Melun in the south-east of Paris) comes in the form of smaller wheels (1 kg) with a more tormented rind and colorful, a firmer dough in the heart and a more marked taste, more intense with slightly peppery notes. Brie de Melun is linked to the history of Damafro since Claude Bonnet, the creator of Damafro with his two sons, owned one of the last cheese dairies in Brie de Melun. To safeguard this precious local heritage, he actively participated in the defense and development of Brie de Melun by succeeding in obtaining its AOC in 1980.