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Capricorn is a soft English goat's milk cheese with a mild, nutty taste.
It is made by the Lubborn Creamery at Manor Farm near Chard, Somerset with goat's milk from neighbouring farms. 20 US quarts (20 litres) of milk is needed to make 2 1/4 pounds (1 kg) of the cheese.
Vegetarian rennet is added to the milk to curdle it, then the curd is cut, and put into cylinder-shaped moulds. The moulds are turned several times to drain whey off, then the cheese is turned out of the mould, salted, and sent to age.
When it passes 10 days in age, a white mould starts to bloom on its rind. Then it is wrapped and allowed to age further in its wrapping for another 5 to 6 weeks. It continues to ripen from the outside in. As it ripens, the inside turns from firm to creamy.
Capricorn Goat's Cheese is sold in varying sizes; the smallest is a 3 1/2 oz (100 g) wheel.
Cooking Tips
Bring Capricorn Goat's Cheese to room temperature before serving.
Other entries for Goat's Milk Cheeses
Brousse du Rove, Capricorn Goat's Cheese, Chevre Noir, Chevrot Cheese, Gevrik Cheese, Goat's Milk Cheeses, Humboldt Fog Cheese, Pantysgawn Cheese, Pavé Blésois Cheese, Pavé de Chirac Cheese, Picodon de Chèvre, Selles-sur-Cher, St Tola Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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