How to Goat Cheese Emulsification

What You Need to Know

This technique involves heating the goat cheese and cream to a specific temperature, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, whisking speed, and cooling rate.

This technique is unique in that it uses goat cheese to create a rich and creamy sauce, commonly used in Italian dishes such as pasta sauces.

Key Parameters

Steps

1. 1.

   Pasta alla Capra (Lazio, Italy): Forms the creamy base for the iconic Roman goat cheese pasta sauce

2. 2.

   Tartiflette au Chèvre (Savoy, France): Creates the emulsified binding layer in this Alpine potato dish