A “rule” of goat cheeses use to be that they were not so great in the winter months. When we factor in the northern hemisphere lactation cycles and the relatively short durations of aging for this family of cheeses, they would come into their primes late spring then they would fade in the early winter. Many of the younger goat cheeses were best avoided in winter, like tomatoes. Around most of the country it is easy to tell that we are in deep winter now yet there are many lovely goat cheeses available today.
Part of the success of goat milk cheeses is what fresh goat milk brings to the table on its own. The fresh clean flavor of good goat milk is best enjoyed if it is not compromised by too many other competing influences. The rarity of blue cheeses crafted from goat milk should serve as a reminder: the lovely flavors goat milk can offer can be overwhelmed. Some excellent blue goat cheeses exist but they are rare.
Perhaps it is better to wait past winter and early spring for the fresher goat cheeses. In the meantime, a light bloom of Candidum can help preserve that fresh goat milk flavor so long as the milk is good milk to begin with and the cheeses are carefully made, ripened and stored. The Geotrichum rinded goat cheeses can help preserve that fresh goat milk flavor too.
For many goat cheese lovers the light yeasty note added by that mold species makes these cheeses more desirable than those coated in Candidum. An advantage the Geotrichum has over the Candidum is its permeability; the goat milk within the rinds respires more easily. Goat milk does not like suffocation. This enhanced respiration can expedite draining and drying too, which is nice only up to a point. A dry goat cheese is not to everyone’s liking, even if the flavor remains fresh and creamy.
Interestingly, those fresh and creamy goat milk flavors are sometimes more noticeable in a drier aged goat cheese than in a younger one.