LimeCake

Goat’s curd happens when goat’s milk becomes sour, usually during the cheese making process.

Lately it seems to be springing up on winter menus all over Melbourne. I didn’t realise how fashionable it had become. And for good reason.

Goat’s curd is like the sexy cousin of goat’s cheese. No, more like the lovechild of ricotta and goat’s cheese – mildly tangy, but creamy and fluffy (if ever the two could co-exist) while still having a ‘clean’ taste.

It can be enjoyed in savoury or sweet applications, but I’ve fallen in love with goat’s curd schmeared on toasted fruit bread (in this case, fig and apricot bread). There’s something about the fresh tartness of the curd with a dense fruit bread.  Thinly sliced pear was just icing on the cake, er I mean bread.

Having goat’s curd for the first time was like a dairy epiphany for me. You really need to try it for yourself to know exactly what I mean.

Do you have goat’s curd where you live?

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