The How To’s of Making Goat Cheese…

Written on August 13th, 2014 by april. Filed under Blog

August is National Goat Cheese Month and we, at The Veggie Wagon, in Carolina Beach, love goat cheese!!! We use a local goat cheese farm for the base of all of our delicious goat cheese products. The Veggie Wagon makes a variety of handmade goat logs, also referred to as cherve logs, in addition to our goat cheese spreads. Be sure to stop in and pick one up!

How Goat Cheese is Made- A few simple steps:

  • Gathering the Milk: Start with a nearby NC goat farm.
  • Made from Pasterized Milk: Fresh goat cheese (aged less than 60 days) sold in the US is always made from pasteurized milk.
  • AcidificationStarter culture is added to the milk to change lactose (milk sugar) into lactic acid and alter the acidity level of the milk. This kick-starts the thickening of the milk into curds. Rennet is then added to further encourage curds to form. If you’re making goat cheese at home, you can use a short-cut method without rennet and starter (see below).
  • Separating Curds and Whey: For very soft cheeses, like fresh goat cheese, the curds might just be wrapped in cheesecloth and hung so moisture drips out of the curds. For most other cheeses, the curds are cut using a knife or a tool that resembles a rake. Cutting and pressing the curds further encourages them to expel liquid, or whey. Soft cheeses are cut into large curds; harder cheeses are cut into tiny curds so that as much moisture drains out as possible.
  • Salting: Adds flavor and acts as a preservative
  • Shaping: The curds are put into some sort of form (basket, mold, ring, etc) to form a shape. Fresh goat cheese comes in many different shapes such as logs, pucks, crottins, pyramids, etc..or is sold unformed in a container. Semi-hard or hard goat cheese is often sold in wheels.
  • Ripening: Fresh goat cheese ripens (ages) for only a few days or weeks. Other types of goat cheese age for many months.


Leave a Reply