Goat Curd

Awards
  • Silver Medal
    2007 Sydney Royal Cheese & Dairy Show
  • Gold Medal
    2008 Cheese & Dairy Produce Results - 87 Cheese, fresh, unripened
  • Winner
    2008 Cheese & Dairy Produce Results - Most successful sheep, goat and buffalo milk exhibitor
  • Gold Medal
    2008 Sydney Royal Cheese & Dairy Produce Competition
  • Most successful sheep, goat and buffalo milk exhibitor
    2008 Sydney Royal Cheese & Dairy Produce Competition
  • Silver Medal
    2008 Dairy Industry Association of Aust NSW Division Dairy Awards
Recipes

The Woodside Goat Curd is made from fresh local goat milk sourced from Towerview and Oskjberg goat dairies. The milk we use to make the curd is our freshest and best, and is minimally handled. Pasteurisation is achieved using batch pasteurisation which is very gentle to the milk.

OriginSouth Australia, Australia
ClassificationArtisan
Milk SourceGoat - local farms
Average Fat Content45%
TypeFresh
Form125g, 230g & 1.3kg tubs
RennetNon Animal

2007 Tasting Notes

We use our best milk for a cleaner, fresher flavour. There are no disguising faults in a product as fresh as this. The milk is set using a traditional long set method overnight. The following day the curd is ladled into cheesecloth bags . We allow the curd to drain for several hours this process is very gentle as the curd has a delicate structure. This product is pure with only a small amount of salt being added during the final process.

Our curd has a mild, light and tangy flavour with a smooth, creamy finish that is almost fluffy. The flavour is clean and subtle with a perfect acid balance and light salting.
This fresh lively goat's cheese is perfect on its own and makes an ideal partner to both sweet and savoury flavours. The Curd can be simply spread on fresh bread, then topped with any of the following - drizzled with good olive oil and cracked pepper, roasted capsicum, basil pesto, grilled figs or quince paste.
Further it can be used in tarts, both sweet and savoury, dollop on top of your favourite pasta dish, thicken soups and on top of good pizzas.
The Curd should be treated as a fresh cheese, kept at or below 4 degrees Celsius before a short rest outside prior to use.
The Woodside Goat Curd is available in 125g, 250g and 1.3kg containers.

Cheers
Kris Lloyd