We presented Geit-in-Stad as one of six cheeses at an event presented by Verity wines. This was the only goat cheese in the mix. Interestingly, goat is the first no-no I hear when people are choosing their cheeses. I use to think it was because there were several inferior goat cheeses available and if your first goat cheese was one of those then you could never get over it. There may be something to that. Goat milk does not tolerate mishandling or lousy cheese making, or neglectful cheese wrapping or storage either. If not handled with care, a goat milk cheese can be challenging.
Another reason why people may not care for the goat cheeses is because they often have an assertive animal flavor and aroma, an aroma that may make you think that youâ€™re standing in a barnyard. This can happen when the males get too close to the milking parlor. What the does (female goats) consider an aphrodisiac can be disagreeable for most people. Once that aroma gets into the milk it stays there, even into the cheese. When these cheeses age they can become even stronger on the goat note.
Geit-in-Stad is an exceptional cheese; essentially Gouda made with goat milk. This cheese has the sweetest and creamiest flavor that we have ever found in a goat cheese. For all the goat nay-sayers, the Geit-in-Stad will win them over. At that event with 600 people attending (most of them food and wine savvy) the Geit-in-Stad was popular with everyone.
Several persons said that they could not believe that it was a goat cheese. Not a turn-off for many of us so maybe this cheese will be that gateway cheese into the wonderful world of goat cheeses.
Posted by Artisanal Cheese