{"id":29525,"date":"2017-02-27T16:17:16","date_gmt":"2017-02-27T21:17:16","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=29525"},"modified":"2019-07-30T14:11:58","modified_gmt":"2019-07-30T18:11:58","slug":"a-new-goat-cheese-flavor-guide","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/a-new-goat-cheese-flavor-guide\/","title":{"rendered":"Become Fluent in Goat Cheese"},"content":{"rendered":"<p>At a loss for words when describing your favorite ch\u00e8vre? A new&nbsp;lexicon created by Kansas State University researchers could help you expand your tasting vocabulary.<\/p>\n<p>This flavor guide, published recently in&nbsp;the <a href=\"http:\/\/onlinelibrary.wiley.com\/wol1\/doi\/10.1111\/joss.12239\/full\" target=\"_blank\" rel=\"noopener noreferrer\">Journal of Sensory Studies<\/a>, is believed to be the first of its kind for goat cheese; ones for&nbsp;<a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-bites\/the-cheddar-cheese-flavor-lexicon\" target=\"_blank\" rel=\"noopener noreferrer\">cheddar<\/a> and <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-bites\/comte-cheese-association-updates-aroma-wheel\" target=\"_blank\" rel=\"noopener noreferrer\">Comt\u00e9<\/a>&nbsp;already exist. Five sensory experts taste-tested 47 types and ultimately found 39 ways to describe their flavors, ranging from foul&nbsp;(&#8220;decaying animal,&#8221; &#8220;chemical&#8221;), to earthy (&#8220;mushroomy&#8221;), to sweet (&#8220;pineapple&#8221;).<\/p>\n<p>The samples came from artisan American makers&nbsp;and included&nbsp;mild ch\u00e8vres, feta-style cheese, and pungent mold-ripened wheels. Panelists noted not only the flavors, but also scents and textures. They compared their results to other cheese lexicons and found that most of the tastes they encountered\u2014including &#8220;dairy sour,&#8221; &#8220;astringent,&#8221; and &#8220;butyric acid&#8221;\u2014 were known descriptors. Five of the attributes were new and unique to goat cheese: &#8220;overall dairy,&#8221; &#8220;lemon,&#8221; &#8220;white pepper,&#8221; &#8220;soapy,&#8221; and &#8220;black walnut.&#8221;<\/p>\n<p>All 47 cheeses exhibited&nbsp;salty, sour, and bitter tastes, as well as biting, pungent, and sharp mouthfeels to varying degrees. Another&nbsp;common flavor? &#8220;Goaty.&#8221;<\/p>\n<p>&#8220;Goaty is a very unique characteristic flavor attribute for products made out of goat milk,&#8221; assistant professor Martin Talavera said in a Kansas State <a href=\"http:\/\/olathe.k-state.edu\/about\/news\/2017\/feb17\/goatcheese22417.html\" target=\"_blank\" rel=\"noopener noreferrer\">press release<\/a>. &#8220;It&#8217;s very common across all of the different cheese styles, but it tended to be slightly higher for products with mold growth, which have a more complex flavor.&#8221;<\/p>\n<div align=\"center\"><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/02\/Talavera_et_al-2016-Journal_of_Sensory_Studies_FINAL-1-1.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-29531 size-full\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/02\/Talavera_et_al-2016-Journal_of_Sensory_Studies_FINAL-1-1.jpg\" width=\"600\" height=\"434\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/02\/Talavera_et_al-2016-Journal_of_Sensory_Studies_FINAL-1-1.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/02\/Talavera_et_al-2016-Journal_of_Sensory_Studies_FINAL-1-1-300x217.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/div>\n<p>The diagram above shows the breakdown of the samples. Cluster 1 represents the &#8220;strong&#8221; cheeses with moldy, animalic, and herbal notes; many of the mold-ripened curds fell into this category. Cluster 2 encompasses a mix&nbsp;of flavors, including sharp, salty,&nbsp;and cooked milk. Cluster 3 features&nbsp;the mildest of the bunch with &#8220;no overpowering notes&#8221;; it included all of the cheddar and ch\u00e8vre-style goat cheeses and most of the feta-style. Researchers found that ch\u00e8vres generally had the simplest flavors. The cheddar-style goat cheeses were nuttier and sweeter, while salty best characterized the feta-style samples. Most of the mold-ripened selections&nbsp;could best be described as pungent, musty, and sharp.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A new flavor guide describes artisan American goat cheese in 39 different ways<\/p>\n","protected":false},"author":85,"featured_media":10335,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[17],"tags":[14807,1042,18701,855,2106,18700,18702,870,18699,638,18698,18697,18703],"coauthors":[940],"class_list":["post-29525","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-bites","tag-alyssa-kim","tag-cheddar","tag-cheese-descriptions","tag-chevre","tag-comte","tag-describing-cheese","tag-descriptors","tag-feta","tag-flavor-guide","tag-goat-cheese","tag-journal-of-sensory-studies","tag-kansas-state-university","tag-martin-talavera"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - 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