Saturday, February 17, 2007

Cheese: Holy Goat

I'm back with another Holy Goat cheese - this time it's a hard goat cheese called Skyla.


Cheese: Holy Goat Mature Skyla
Location: Sutton Grange Organic Farm, Victoria


Unwrapped you'll find a cheese almost devoid of any moisture and covered in a whitish rippled skin - this white mould skin will darken with age and intensify in flavour but it's perfectly edible so don't go cutting it off.


When sliced you can clearly see the darker ring surrounding the typical white goat cheese. There's a bite to this but no more than a good aged cheddar - it does tend to dissolve in the mouth and the skin is somewhat buttery for want of a better word. It slices easily without being brittle at all. It also shows good balance between saltiness and acidity - neither taking away from the purity of the milk.

Possible uses - served as in as part of a cheese platter, sliced thickly and baked into savoury tarts or as I did with this particular cheese, grated for the Sweet Potato and Goat Cheese Muffins.

If you'd like to know more about Holy Goat or the other cheeses I've featured then just click on the appropriate link:
Mature Veloute
Ripe Pandora
Fromage Frais

No comments

Post a Comment

© Cook (almost) Anything at Least Once | All rights reserved.