Creamy and Tangy Goat’s Cheese Roll

The Creamy and Tangy Goat’s Cheese Roll is a luscious, spreadable cheese with a rich, buttery texture and a distinctive tang from the goat’s milk. Enhanced with a touch of lemon juice and creamy chèvre, this cheese develops a deeper flavor over time, making it a versatile option for both savory and sweet pairings. Whether served on rye toast with a drizzle of honey and walnuts or simply enjoyed on its own, this goat’s cheese roll offers a delightful balance of creaminess and acidity that elevates any dish.

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Making Creamy and Tangy Goat’s Cheese Roll

The fungi used for this cheese is Penicillium candidum. This is a type of mold used in cheese-making to develop a distinctive white, edible rind on cheeses like Camembert and Brie. This fungus contributes to the cheese’s unique texture and flavor by promoting the formation of a soft, creamy interior and a delicate, bloomy exterior. Its presence encourages the breakdown of proteins and fats, enhancing the cheese’s complexity and ensuring a smooth, creamy consistency.

Serves:

1 medium sized cheese roll (aprox 400 gram)

Time to Prepare:

1 hour

Time to cook or cure:

1 day – 2 weeks

Skill

cheese making

Serves:

1 medium sized roll of cheese

Time to Prepare:

1 hour

Time to cook or cure:

1 day to 2 weeks

Skills:

cheese making

Ingredients & Tools

Ingredients

5 liters of milk
100 ml of full-fat yogurt
150 ml of fresh lemon juice
80 grams of butter
80 grams of chèvre cheese
Salt to taste

Tools

Big pan
Wooden spoon
Cheesecloth
Strainer
Ladle
String
1 Magimix
Cling film

Useful guidelines

Storing milk

To store milk properly, always keep it in its original container or a clean, airtight bottle to prevent contamination and preserve freshness. Refrigerate milk at or below 4°C (39°F) to slow bacterial growth and maintain quality. Avoid leaving milk out at room temperature for extended periods, as this accelerates spoilage. Keep the milk away from strong-smelling foods to prevent it from absorbing unwanted odors. For best results, use milk within its expiration date and ensure that the container is thoroughly cleaned and dried before refilling.

Directions

Simply follow these steps in order to make a Creamy and Tangy Goat’s Cheese Roll

Step 1: Make the basic curd

Heat up your milk to 82 degrees Celsius, gently stirring to prevent the milk from sticking to the bottom of the pan. Take off the heat and stir in the yogurt until well combined. Then add in the lemon juice and return to heat for another 5 minutes, while gently stirring here and there (don’t stir too much). The curd will have separated from the whey. Turn off the heat.

Step 2: Strain the curd

Hang your strainer above another pan or container and line it with the clean cheesecloth. Now gently scoop the curd and whey into the cheesecloth with a ladle. The curds will drain in the cheesecloth while the whey passes through. This process takes some time, as the whey separates and drains off slowly. Press the whole, once all liquid has been introduced into the cheesecloth, to express more of the whey. Then tie a string around the cheesecloth and hang the whole above your kitchen sink (or another type of container) for half an hour.

Step 3: Mix the curds with the inoculant ‘chèvre cheese’ penicillium candidum

After draining the curd, but while it is still warm to the touch, place the curds into a food processor and add in the cheese and butter. Blend until creamy and smooth, and then add salt to taste. When the cheese is to your liking, you can roll the cream in a ‘sausage roll’ using cling film. Otherwise, just place it in a nice glass Tupperware with a lid. Then place it in the fridge overnight. This cheese stores really well in the fridge for up to two weeks. The fungi will start to work and make the cheese softer and oozier as time goes on. If you want a white mold to form, wet the surface of the cheese a little and leave it in a clean, cool, and dark area at 15 degrees Celsius for a while.