Belnori - Phantom Forest Log 125g or 850g
Chèvre frais, aged in ash, with a layer of ash through it. A penicillium white mould grows in the first couple of weeks and is followed by a Geotrichum rind. A dense, lactic goats cheese. Creamy, with a subtle mushroom flavour. Needs air to allow the mould layer to develop.
The 'Belnori Boutique Cheesery' is situated on a 30-acre Black Wattle plantation belonging to Norman and Rina Belcher and nestles in the Nestpark Agricultural Holdings, near Bapsfontein, part of the Greater Benoni area.
The milk used is obtained from their own, very lovable Swiss Saanen herd, most of whom have been reared on the property. The 'ladies' live in spacious paddocks, enjoy a healthy diet and produce milk that can really be called 'organic'. They are sheltered at night in paved wattle-huts.
Cow's milk and goat's milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the characteristic tart flavour of goat's milk cheese. These fatty acids take their name from the Latin for goat, capra.
Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. In the most simple form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Other techniques use an acid (such as vinegar or lemon juice) or rennet to coagulate the milk.