A Vietnamese goat cheese
The Caprette de Ba Vi is the second creation of Maison Béjo. After our Tomme Béjo made from cow’s raw milk, we wanted to elaborate a brand new cheese from a milk we particularly appreciate: the goat milk.
With the Caprette de Ba Vi, our aim was to propose one of the only goat cheese made in Vietnam. Once again, a unique cheese is carefully crafted by Maison Béjo with Vietnamese ingredients.
The origins of the Caprette de Ba Vi
Goat cheese is particularly popular in the center of France, which is the first goat cheese producer in the world. Currently, we count more than 100 different varieties in the country, and 14 AOP (Protected Designation of Origin). This long history and experience of France in goat cheese production inspired us to craft the Caprette de Ba Vi, a unique goat cheese made in Vietnam.
We got inspired by 2 main types of goat cheese, the “crottin” and the “buche”.
The “buche” is originally from the region of Poitou in the center of France, but now produced in most of the country. “Buche” means “log” which refers to the shape of that goat cheese. It is aged for a minimum of 7 days and has a classic goat cheese taste. It textures goes from creamy on the outside to flaky in its center. This results in a goat cheese instantly melting on the tongue which strongly influenced our Caprette de Ba Vi.
The “crottin” is from the region of Val-de-Loire. This goat cheese has a much smaller size with a weight between 60 to 90gr and a cylindrical shape. This goat cheese can be eaten fresh with a light and soft taste and a creamy texture to dry with an aging up to 30 days to have a stronger taste. According to your taste, one crottin can let you experience a different cheese.
The Caprette de Ba Vi: The Vietnamese goat cheese
Our Vietnamese raw goat’s milk from Ba Vi
Inspired by some of the most signature goat cheeses in France, we decided to craft our very own Vietnamese goat cheese. And as best products start with the best ingredients, we looked for high quality goat milk.
Goats in Vietnam are mostly used for their meat rather than their milk. But difficult doesn’t mean impossible, and after some exploration, we ended up in the province of Ba Vi. Obviously, some of the best milks in Vietnam are found there, a few kilometers away from Hanoi. In Ba Vi, you can find plenty of cow’s milk farms. Though, finding goat milk’s farm wasn’t an easy task. After visiting several farms, here it was: a lovely farm which is hidden at the end of a rocky dirt road. A small family production, only a few goats but pampered enough to offer a wonderful pure white goat milk.
Making the Caprette de Ba Vi
And this is where we started. We had our milk and our inspirations. As always with Maison Béjo, we decided to work with the goat’s raw milk in order to preserve the natural Vietnamese ferments and propose a unique taste.
The “buche” mainly inspired us for its rind and texture. A creamy and flaky texture on the inside and pure white, soft and velvety rind. The “crottin” however seemed to be the best fit for the size and aging process.
To make the Caprette de Ba Vi, we use a French traditional and long process. It takes around 48 hours to shape a Caprette de Ba Vi. After a long dripping time, our Vietnamese goat cheese is aged during at least 12 days in our caves. Hygrometry and temperature are conscientiously controlled to create a white rind around our small and brittle cheese.
Characteristics of the Caprette de Ba Vi
The Caprette de Ba Vi weighs around 90gr for a diameter of 6cm.
The texture of the rind of our goat cheese is soft and velvety with a pure white colour. In the inside, the texture range from creamy under the crust to slightly flaky in its center.
Its aroma is very typical from goat cheese, with a lightly sweet touch and a gentle bitterness from the crust. As the Caprette de Ba Vi melts quickly on the tongue, its flavourful bouquet explodes in the palate.
Our Vietnamese goat cheese can be eaten as it is with bread and ham or with apple, grapes and figs. The Caprette de Ba Vi can also be served warm on a salad, on toast as canapé or on pizza or bruschetta with some honey.
The Caprette de Ba Vi can be stored covered in the fridge, below 8°C for a month. Note that it will keep aging slowly and develop a stronger taste and a creamier texture just as the “crottin” from the France.