Product
Goat cheese
A soft cheese with a white or ash rind, called chèvre in France. In Belarus, goat cheese is almost always sold as curd cheese.
What it is
Why it works
- 01
Taste
A light tang, creaminess and a hint of nut.
- 02
Benefits
Easier to digest than cow's milk cheese, with less lactose.
- Price per kg60–90 BYN
How we make it
How we make it
Goats are the most labour-intensive part of the list: they must be milked twice a day, with no days off. The cheese itself is simple, though, and the first round is ready two to three weeks after milking.
Goats
4–5 milking goats at 300–500 BYN each, a shed and pasture.
Milking
Twice a day. 10 litres of milk give 1.5 kg of cheese.
Culture and rennet
The milk sets in about a day.
Draining
The curd drains in moulds for a day, then we salt it.
How we serve it
How we serve it
Chèvre is eaten young, warm or with honey, and it goes well with what we already have: beetroot from the garden, nuts, birch syrup. Restaurants take it for cheese boards and salads.
- 01
Warm salad
Goat cheese, baked beetroot, nuts and birch syrup.
- 02
Cheese board
Together with klinkovy cheese and wild-hive honey.
- 03
Toast
Rye bread, cheese, honey and thyme.