To store, you need to protect the cheese from air with the original wrappings, plastic wrap, or wax paper. Remove from refrigerator one hour before serving. Discard any cheese that develops an off-odor, strange colors, or more than a touch of mold.
For longer storage, freeze your goat cheese. The cheese can be frozen in small packages (in quantities of one pound or less). As long as the cheese is in good condition and tightly wrapped, its flavor, texture, and moisture content will remain unchanged. Thaw goat cheese slowly. Leave it undisturbed in the refrigerator for a period of 24 to 48 hours. Whatever you do, let the cheese warm to at least to room temperature before serving to maximize the flavor.
Goat cheese contains less lactose than cow’s milk cheese, making it easier to digest. It is also lower in sodium and cholesterol than typical cow’s milk cheeses. Goat cheese is high in vitamins B and D as well as Potassium. Goat cheese contains high levels of protein and calcium, equal to that of cow’s milk cheese.
- “Chèvre” is a French term that simply means “goat’s cheese.”
- Goat cheese is especially delicious in the spring and summer. The birth of kids and the growth of fresh, green grasses mean that the goat’s milk is flavorful and abundant.
- Goat cheese makes an excellent dessert cheese and can be paired with honey, fresh or dried fruit, and wine.