Goat’s Milk and It’s Cheesy Story: Part IV

Here’s some practical, albeit less whimsical, goat cheese info. Just some things you’d like to know about storage, types, etc etc etc. Etc.

And maybe one more etc. For good measure.

Goat cheese does not mean chèvre. Goat’s milk can be made into hard, aged cheeses or semi-soft cheeses. There are a huge variety of cheeses that range from strong and pungent to delicate and mild in odor and flavor. Their textures can be creamy, crumbly, or semi-firm.

I've used this image before, but I think it's beautiful. Also, you can see the variety.

The definition of cheese, according to the Agriculture Handbook, is “a product made from milk in which protein is coagulated and concentrated, accompanied by milk fat trapped in the curd” (http://drinc.ucdavis.edu/goatdairy.htm). Agriculture Handbook, No. 54, lists over 400 varieties and 800 names of goat cheeses.

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Goat’s Milk and It’s Cheesy Story: Part III

Finally we come to the point of this whole series: goat cheese.

It's all goat cheese, all the time.

Cheese making is one of the first processes nomadic cultures discovered for preserving food. Processed milk (a fancy way of saying cheese) was eaten as early as 6500 B.C and evidence of milk byproducts have been discovered in Stone Age Turkish pottery. The first cheeses were made from sheep and goat’s milk. Later, other mammalian milks were used, such as donkey and zebu milks.

Tell me I'm not the only one who thought a zebu resembled a zebra.

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A Discovery and An Apology

Oh goodness.

I’ve been really busy. I don’t want to make excuses, but have you ever noticed how when it rains, it pours? Well, I’ve got some good rain going on. Jobs, blogs, twitters, and facebooks galore. But today I’m going to get back to what I love. This blog, right hurr.

So please forgive my inactivity. It shall be remedied.

This is not what I've been doing. I would never drink a Bud Light.

While I will be posting the conclusion to Goat’s Milk and It’s Cheesy Story in a few days, I wanted to share this first. It’s my dream museum.

It’s the Museum of Food and Drink in New York City.

Here is the museum’s mission, as posted on their website:

“The Museum of Food and Drink is a private, nonprofit, corporation dedicated to educating its visitors about the history, culture, production, commerce and science of food. The museum’s goal is to become the country’s best food educator -an establishment that encourages a well-rounded understanding of what we eat and why we eat it. This is a museum everyone can and should appreciate: Food is culture, and The Museum of Food and Drink shows why.”

This is exactly what I dream my blog will be one day. I’m jealous that they were much better at wording their intentions than I was.

I’m excited about this. The museum isn’t open yet, but they’re getting themselves ready for it. They want themselves to be the Smithsonian of food. I want them to be, too.

Keep eating and asking, my friends.

Esther

Goat’s Milk and It’s Cheesy Story: Part II

DISCLAIMER: This post is information and science heavy and probably a little overwhelming. However, interspersed are pictures of baby goats being adorable, as well as some great Photoshops (if I do say so myself), a la my wonderful Lebrongoat. So take a minute to scroll through and check out the pictures and, if you are intrigued, take a read too.

Ah, milk. So vital to cheese making.

I found pages and pages of information on milk’s mythological and symbolic significance. First and foremost, it was “the essence of the mother goddess” (Andrews, 147). The mother goddess is depicted in many forms, most commonly a tree, woman, or cow. In each one she nourished kings, gods, and even the land with her milk.

Prehistoric depiction of the Mother Goddess - Venus of Willendorf (24,000-22,000 BC)

The tree form often has female attributes, i.e. numerous breasts. In an African legend, the tree provided milk to a tribal chief’s daughter so that she could feed her brother. A Scottish-Gaelic tale tells of a milk-giving tree that provided the Milk of Wisdom.

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Goat’s Milk and It’s Cheesy Story: Part I

I looooove goat cheese. You may think that when I say goat cheese, I mean chèvre. Well, yea I do. But I also mean all the other cheeses made with goat’s milk.

“Whaaaat!? There are other cheeses made from goat’s milk in the world!?” I totally heard you think that through my computer screen. Don’t deny it.

But yes, there are plenty of other cheeses made with caprine milk. “Caprine” means of or pertaining to a goat. Like Capricorn.

Gotta love the mystical beast image.

Goat’s milk cheeses can be hard, soft, semi-soft, or firm. They have a wonderful array of flavors, not just that deliciously tangy, smooth chèvre. Would you like me to tell you about them?

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