In France, the first goat milk producer worldwide, more than 6 000 breeders rear around 850 000 milk goats. In 2010, they produced more than 600 Million litres, enabling the production of more than 100 000 tons of goat cheese. Summer is the perfect time to taste all the kind of cheese elaborated with goats' milk.
The maturing of the cheese makes the first difference: fresh at the beginning, the cheese dries slowly over days, until 3 to 4 weeks, and each new step gives him a new taste and a new texture: fresh, melting, dry, sometimes very dry and hard...
Goat cheese is perfect with bread and wines. The choice of this last will depend on the kind of cheese, even if, usually, white wine is preferred. Thus, half-dry cheeses (matured at least 10 days), will match with a Sauvignon from the Loire area, whereas the Pélardon, which is very dry, will match with a Chardonnay of the Pays d'Oc area.
But goat cheese is also very good to cook. Nice in many summer recipes, in pie, salad or clafoutis, it can be used with fresh and dry fruits, honey, or even in desserts.
Also discover the Recipe of the week.