Fresh Goat Cheese

Stemming from a predominantly lactic coagulation, its texture is fine, non-elastic, and melting. Its biochemistry is marked by capric acid, responsible for its characteristic animal notes, and a distinct acidity. It does not string when cooked. It is used to bring tension (acidity) and texture to vegetable stuffings, or whipped in a siphon with a dash of olive oil to create a cheese foam of vaporous lightness.