Goats Curd

The Cheese

BodyCreamy with butterfat, goats curd can be moussey or pasty.  It becomes softer as it blends with the wine
Primary TastesNoted for its mild sour, sweet, salty and savoury notes
Dairy flavoursMilk and yogurt are common
Other flavoursCurd will often show lemony and lactic notes, with some herbs or grass.  For artisan cheese there maybe be farm or allium notes

More about the Cheese

Goats curd is soft, white and generally moist and light in texture. When spread it maybe become a little fluffy.

Oldest Cheese in the World: Fresh goat’s curd is considered one of the oldest cheeses in the world, with a history that traces back 8 thousand years to when sheep, goats and cows were first domesticated. It is believed to have originated in the eastern Mediterranean and Persia, regions associated with the first settled agriculture in the regions surrounding Mediterranean Sea.

Simply Made – No Ripening, Curing, or Maturation: Fresh goat’s curd is prized for its simplicity in production. It undergoes minimal processing compared to many other cheese varieties. After the goat’s milk is curdled and separated, the resulting curds are drained and typically served immediately, without the need for ripening, curing, or maturation. This lack of aging allows the cheese to retain its fresh and creamy qualities, making it a straightforward and pure expression of dairy nutrition.

Traditionally goats curd had a a very short shelf life, but with pasteurisation, refrigeration and modern packaging good curd can last for weeks and sometimes months.

Very Flexible: Fresh goat’s curd is highly versatile in the culinary world. Its mild, tangy flavour and creamy texture make it an ideal ingredient for a wide range of dishes, both savoury and sweet. It can be used in salads, spreads, dips, desserts, and more. Its flexibility in the kitchen allows chefs and home cooks to experiment with various flavour combinations and applications, making it a cherished ingredient in many culinary traditions around the world.

Under-rated: this cheese is rarely used on cheeseboards, which under rates it. When matched with accompaniments as diverse as honey, walnuts, figs, peppercorns or herbs, it gives strong, inviting yet fresh flavours to enjoy at any time.

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