The production and consumption of goat cheese in Switzerland and elsewhere, are experiencing unprecedented growth, consumers in search of handicraft, local and natural cheese become more and more attracted with this cheese. We know that food changes and that we more often seek genuine products. Nowadays, goat’s milk and cheese are associated with a healthy diet that the Swiss Cheese Company is proud to produce.
Manufacture of goat cheese
For centuries, the manufacture of goat cheese has not changed much as to the various steps taken. Modern technology has mainly increased the methods of conservation and thus allowed to export over long distances.
The diversity of goat cheese is mainly based on the various refinement times, its shapes, and finally the spices that producers incorporate or use to cover the cheese. A multitude of hidden flavors according to regions and cultures.
Switzerland has nothing to envy to its neighbors when it comes to cheese production, quite the opposite because alpine goat’s milk is exceptional. Our country is known for many cheeses that have carved their fame over the centuries and can also proudly display small but exceptional production of goats. The latter are notably manufactured and marketed by the Swiss Cheese Company. In addition to the quality of Swiss alpine milk, a special touch lies in its “Halal” labeling. Beyond this complex certification, the goat’s milk, the cheese from which it comes and the goat in general carries many symbols under Islam. All the negative aspects of the human race were attributed to her even coupling her with demon. We prefer to evoke its positive side, motherhood abundance and see in her horn, not a negative image related to the demon, but the cornucopia and fertility. In Islam, she rightly represents love, purity and innocence. Is not this a sacrificial animal? If the goat lives in a group and in peace, lives in all tranquility despite its different appearances, is it not a divine sign?
All children are lulled by stories told by their parents. A favorite of Islam is a beautiful story that of the beginning of the Hegira because not only does it mark the beginning of the Muslim calendar but is full of wisdom. For a good ten years, the Prophet Muhammad tirelessly called the Quraysh to believe in one God, the equality of men of all faiths and social status and love of neighbor. During his wanderings, the Prophet passed near the tent of a woman called Umm Ma`bad Al-Khuzā`iyyah. The pilgrims were then exhausted and literally dying of thirst. They asked Umm Ma`bad to sell them enough to survive. The latter told them: “In the name of God, if I had anything to give you, I would have given it to you for free. The Prophet called out to her, having seen a single frail goat. Rightly, the woman showed her skeletal condition. The Prophet approached the goat and put his hands on the goat, which regained strength and vigor. Then he touched her udder, which was filling with milk. All present were watered, saved and embraced Islam.
Steps in making goat cheese
Bocuse liked to repeat to anyone who wanted to hear him that he created good food only if he had good products. The same goes for cheese in general and obviously for goat cheese.
Switzerland is world famous for its clean, pure air, crystal clear streams and the diversity and richness of mountain flowers. The result is exceptional milk, fragrant and balanced.
The production begins with the incorporation of rennet to curdle the milk. Once this step is completed, the cheese can be molded and drained of the surplus whey in a container called cottage cheese. The Swiss Cheese Company supplies a range of goat cheeses, from tomme roll, which was put into a light press before the refinement period which lasted at least two months according to desired taste.