Hard Goat Cheese
By: Anonymous

About

This can refer to a variety of hard goat cheeses and not just one particular variety, including cheddar goat, Swiss goat and other unique goat varieties. Many people tend to think of goat cheese as being soft, such as chevre, but in fact they can widely range in texture and age.

Information
Other names: Kasseri
Translations: Hard kazas sieru, Hard ožkos sūriu, Hard branza de capra, Tvrdi Kozji sir, Kozi ser twardy, Harde geitenkaas, मुश्किल बकरी पनीर, Hard Queijo de Cabra, Жесткий из козьего сыра, Κατσικίσιο Τυρί σκληρό, الثابت جبن الماعز, 하드 염소 치즈, Hard kozí sýr, Hard Keju Kambing, Hard kambing Cheese, 硬山羊奶酪, Hard Formatge de Cabra, Hard kozji sir, Hard kozí syr, Hard Formaggio di Capra, קשה גבינת עיזים, Hård getost, Тешко козји сир, ハードゴートチーズ, Fromage de chèvre dur, Hard Ziegenkäse, Hard gedeost, Hard Queso de Cabra, Жорсткий з козячого сиру, Hard vuohenjuustoa, Твърд козе сирене


Physical Description
It can have a distinctly blueish-grey, translucent color that is rather like pale moonlight or be cream to white colored.  The texture is quite firm, and although it's a whole milk cheese it is crumbly rather than creamy. 
Colors: Blueish-grey, cream, white


Tasting Notes
Flavors: mild
Mouthfeel: Creamy, Firm
Food complements: Salad greens, Onions, Figs
Wine complements: Alsace, Sauvignon blanc
Substitutes: Soft goat cheese, Provolone


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Fresh without mold.
Buying: Soft goat cheeses are easier to find.  For the hard versions, try health food stores, cheese shops, specialty and gourmet stores.
Procuring: Made from goat's milk.


Preparation and Use
Aged, hard goat cheeses usually offer more flavor. You can generally use less of them in recipes that call for aged cheese.
Cleaning: Remove rind if there is one.


Conserving and Storing
Wrap in parchment paper and store in the refrigerator up to a few weeks, longer for more firmer cheese.


Social/Political
Popular in Greece, Italy and France.
History: Hard goat cheese is made in the famous book "Heidi."

Comments:
izzet Guvenilir

please have a look another goat cheese from izmir at below link http://www.guvenilir.org/2008/08/kopanisti.html
izzet Guvenilir

please have a look another goat cheese from izmir at below link http://www.guvenilir.org/2008/08/kopanisti.html