Kimberly is not a person, rather a place, which is about 135 miles South of Boise in the Magic Valley. The goat milk is collected locally in the Twin Falls area, then made into cheese right in downtown Kimberly on Main Street. What made this cheese even more interesting is that it was a cheddar made from goat’s milk. Not too many goat cheddars out there. The average goat produces around 1 gallon (equal to about 1 pound of cheese per day).
I have been in the cheese business a long time and have watched the goat cheese market grow over the years. Back when I first started, the only goat cheeses that you could find were fresh chèvre logs that were being imported from the Loire Valley in France. They were stark white (or covered with vegetable ash), with a stronger ‘barnyardy’ flavor. Back then, the goat’s milk may have been collected every other day which gave it a stronger flavor. Today, most Goat dairies collect their milk daily and turn it in to cheese rather quickly.
Why is Goat Cheese SO bright white?
Goat’s milk lacks beta carotene, which normally give a cheese its rich golden tones founds in most cheese, particularly those made with cow milk. But any beta carotene that a goat intakes converts instantly into Vitamin A, which lacks color!
Why is goat’s milk/cheese easier to digest?
Goat milk has less lactose and a slightly different protein structure than cow's milk. These subtle shifts actually make a big difference: Even people who are allergic to cow's milk can usually drink goat's milk without issue.
This cheese still had some of the classic cheddar notes, but also had a clean, buttery flavor that is most associated with goat cheeses. I paired this cheese with some local Red d’Anjou Pears, small Muscat Grapes, organic olive oil & sel gris Sourdough Flatbread Crackers from Rustic Bakery and a wonderful local Malbec wine from Scoria Vineyards.
I now understand why they call this area the Magic Valley!
Until next time…
