Cheese new

400 

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«О нет, только не это!» – вот, что мы слышим от гостей наших магазинов на предложение попробовать козьи сыры.

Cow‘s milk and goat’s milk have similar overall fat contents.[1] However, the higher proportion of medium-chain fatty acids such as caproiccaprylic and capric acid in goat’s milk contributes to the characteristic tart flavor of goat’s milk cheese. (These fatty acids take their name from the Latin for goat, capra.)[2]

Goat cheese has been made for thousands of years and was probably one of the earliest made dairy products. In the most simple form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Other techniques use an acid (such as vinegar or lemon juice) or rennet to coagulate the milk. Soft goat cheeses are made in kitchens all over the world, with cooks hanging bundles of cheesecloth filled with curds in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so it will form a rind, and then stored in a cool cheese cave for several months to cure.

Goat cheese softens when exposed to heat, although it does not melt in the same way many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in an oven to create a softer, more viscous texture.

Weight 1 kg

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    Сыр козий полутвердый

    Hard goat cheese

    800  per kg.

    Category:

    Cheese made from 100% natural milk of mountain goats, living in the best environmental conditions in accordance with the requirements of organic animal husbandry.

    Ingredients: 100% pasteurized goat milk, sourdough, milk-clotting enzyme of microbial origin.

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