{"id":30129,"date":"2017-04-24T00:40:37","date_gmt":"2017-04-24T04:40:37","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30129"},"modified":"2019-07-23T11:21:36","modified_gmt":"2019-07-23T15:21:36","slug":"great-28-pairings-cheese-goat","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-pairings-cheese-goat\/","title":{"rendered":"The Great 28 Pairings: Cheese + Goat"},"content":{"rendered":"

The Great 28 is featured in our Cheese+ 2017 issue<\/a>. Check out 27 other pairings here<\/a>.<\/em><\/h4>\n

Goat is one of the most widely consumed meats in the world. However, it\u2019s been slow to gain traction in the United States, despite its relative affordability, rich flavor, and nutritional benefits. (Goat is lower in cholesterol, saturated fat, and calories than beef or lamb.) Things are starting to change, though, thanks to influential chefs, writers, and famous foodies who espouse the virtues of this sustainable meat and a growing immigrant population accustomed to eating the ruminants.<\/p>\n

Male goats\u2014the kids are called bucklings, or wethers if they\u2019re castrated\u2014are a natural by-product of the dairy industry. Until recently it was a struggle for many cheesemakers to find an outlet for these offspring. Now an increasing number of ranches are specializing in the meat, and goat is becoming one of the fastest-growing sectors of the US livestock industry.<\/p>\n

While young goat is more tender and milder in flavor than most Americans assume (think lamb versus mutton), most cuts still benefit from a tenderizing marinade prior to cooking. Shoulder, leg, shank, and neck are best prepared using slow-cooking methods such as braising, stewing, and roasting, while leg and loin chops, tenderloin, and ribs work well when marinated and grilled. Goat salumi\u2014a popular preparation in other countries\u2014is starting to catch on stateside.<\/p>\n

Paired together, goat meat and ch\u00e8vre make a harmonious dish, as they share grassy, subtly gamy flavor profiles. Don\u2019t simply focus on goat\u2019s milk cheeses, though: It\u2019s possible to have too much of a good thing when it comes to such assertive flavors. The key? Find balance with regard to fat, flavor, intensity, and texture.<\/p>\n

Goat Salumi<\/h2>\n
\n
\"Nettle

Nettle Meadow Farm Kunik<\/small><\/em><\/p><\/div>\n<\/div>\n

\u201cTo have milk, you need to breed goats,\u201d explains Brennan Buckley, director of operations for Colorado\u2019s Avalanche Cheese Company. \u201cMaking salumi with our goat meat, which we combine with local, pasture-raised, heritage-breed pork to add necessary fat, is a way to keep our company sustainable.\u201d When it comes to pairing, Buckley suggests a cheese higher in acidity to cut the richness and fat of the salami. Bloomy rinds are natural partners\u2014they harbor a Penicillium<\/em> strain similar to the one used to cure salami\u2014but spice-rubbed cheddars are also good.<\/p>\n

Recommended Pairings<\/em><\/p>\n

Nettle Meadow Farm Kunik<\/a> + Underground Meats<\/a> Goat Salami<\/p>\n

Beehive Cheese Co. Big John\u2019s Cajun<\/a> + Avalanche Cheese Company Chorizo<\/a><\/p>\n

Grilled Goat<\/h2>\n

Cabrito, or suckling goat (slaughtered at four to 12 weeks), is best suited for grilling, as the cuts are smaller and extremely lean. When cooked, the smoky meat can be pulled off the bone and anointed with salsa and lime juice for tacos or sandwiches, or served as chops garnished with bright sauces such as salsa verde, pistou, or chimichurri. Finish either dish with a milky Mexican-style cheese or a cooling fresh ch\u00e8vre<\/a>.<\/p>\n

Recommended Pairings<\/em><\/p>\n

Mozzarella Company Queso Blanco with Chiles and Epazote<\/a> + grilled goat tacos<\/p>\n

Flying Goat Farm<\/a> Scapegoat + grilled goat loin chops<\/p>\n

Braised Goat<\/h2>\n

Classic dishes like Mexican birria<\/em> and Jamaican curry feature braised or stewed goat, but it\u2019s also sublime in tagines and rag\u00f9s. These low-and-slow cooking methods are ideal for the lean meat\u2014adding acidic ingredients such as red wine or tomato paste helps further break down the protein, resulting in a final dish that\u2019s rich, complex, and flavor packed. Bryce Gilmore, executive chef and partner of Austin\u2019s Barley Swine<\/a> and Odd Duck<\/a> sources his goat meat from nearby Windy Hill Farm. He then braises it in brown butter and dried chilies before shredding the meat and warming it in a dried chile sauce made with Mexican spices. \u201cA strong-flavored meat like goat can stand up to bold seasoning,\u201d he says. \u201cI love to finish it with ch\u00e8vre since it\u2019s tangy and creamy and balances the spicy, bitter aromatics. It\u2019s like adding sour cream to a bowl of chili.\u201d<\/p>\n

Recommended Pairings<\/em><\/p>\n

Pure Luck Farm and Dairy Chevre<\/a> + braised goat shoulder with dried chilies<\/p>\n

Rivers Edge Ch\u00e8vre Astraea<\/a> + braised goat shoulder tagine with dried apricots and almonds<\/p>\n","protected":false},"excerpt":{"rendered":"

Get your goat\u2014it’s pairing time<\/p>\n","protected":false},"author":85,"featured_media":30130,"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":[543],"tags":[2872,16926,16935,16925,16933,16940,16923,16934,16928,1042,2087,855,16924,16931,16932,16921,16922,16930,16927,3783,16929,3149,16936,935,16938,16939,7608,16937],"coauthors":[191],"class_list":["post-30129","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-austin","tag-avalanche-cheese-company-chorizo","tag-barley-swine","tag-beehive-cheese-co-big-johns-cajun","tag-braised-goat","tag-braised-goat-shoulder","tag-brennan-buckley","tag-bryce-gilmore","tag-cabrito","tag-cheddar","tag-cheese","tag-chevre","tag-colorados-avalanche-cheese-company","tag-flying-goat-farm-scapegoat","tag-goat-loin-chops","tag-goat-meat","tag-goat-salumi","tag-goat-tacos","tag-grilled-goat","tag-laurel-miller","tag-mozzarella-company-queso-blanco-with-chiles-and-epazote","tag-nettle-meadow-farm-kunik","tag-odd-duck","tag-pairings","tag-pure-luck-farm-and-dairy-chevre","tag-rivers-edge-chevre-astraea","tag-underground-meats","tag-windy-hill-farm"],"acf":[],"yoast_head":"\nThe Great 28 Pairings: Cheese + Goat - 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