What is the difference between ripe and unripe goat cheese?

The terms "ripe" and "unripe" are not typically used to describe goat cheese. Instead, goat cheese is categorized based on age and texture:

Fresh Goat Cheese:

* Age: Made with fresh, unaged milk.

* Texture: Soft, spreadable, and often slightly tangy.

* Examples: Chevre, chèvre frais, and some types of "log" cheese.

Aged Goat Cheese:

* Age: Aged for weeks or months, sometimes with added molds.

* Texture: Firmer, more crumbly, and often develops more complex flavors.

* Examples: Crottin de Chavignol, Valençay, and some types of "log" cheese.

Understanding "Ripeness" in Cheese:

* Ripening is a natural process where bacteria and enzymes break down the cheese's proteins and fats.

* This creates a more complex flavor profile and can alter the texture.

* Aged cheeses are considered "ripened" because they undergo this process.

Important Note: "Ripe" and "unripe" can be subjective terms and might be used by some to refer to the texture or flavor intensity of goat cheese. However, it's more common and accurate to use the terms "fresh" or "aged."