Goya cheese begins its history in the Goya department of Corrientes province in Argentina. It received its name from Gregoria de Oliveira, who was known as Doña Goya. The people in the province really liked the cheese she sold.
And by 1920, after he appeared in Chicago at the exhibition of dairy products, Goya cheese became a regular in American stores.
Production
Over time, the production of this useful product has moved to the center of Argentina. Now this cheese is made both in factories and on farms (handmade). Several firms in Argentina are working on its production. Goya is supplying this product to Russia with La Paulina. The company has been operating since 1921. In 1998, she teamed up with Molfino. This is also a fairly well-known dairy company in the country, founded in 1927 by Italians. After the merger, the company became known as Molfino Hermanos SA. In 2003, it was bought by the large Canadian company Saputo.
Features
In order to cook Goya cheese, you must always have fresh cow's milk, which must be aged for at least 90 days. Of course, you can withstand longer, but in Russia, as a rule, cheeses are delivered with a minimum ripening period.
Goya cheese has a light yellow color. The product is very solid, and completely without holes. The fat content of this cheese ranges from 27 to 28%, and the energy value is 370-390 kcal per 100 grams of cheese. The food coloring of annatto can be added to its composition . But it is not dangerous to health.
Combination with other products
The flavor of this cheese is rather weak, but piquancy is present. It smells the distant smell of summer meadows, wood and walnut. The taste is saturated, there is a subtle shade of sour milk and fat cream. The cheese is brackish, which may not appeal to everyone.
To make the cheese flavor more palpable, it must be kept in the refrigerator until serving. It should be cut into thin slices. This cheese is equally good in the composition of the cheese plate, and on a variety of sandwiches. Hazelnuts, olives and pears are great for him. Goya goes well with fresh crispy baguette or pita bread, as well as fresh vegetables, honey and dried fruits. Unlike many similar products, La Paulina Goya cheese is ideal for adding it to pastries, hot dishes and salads.
It can be used as a budget analogue of Parmesan, although inferior to it in taste. Therefore, true connoisseurs of cheese products prefer Parmesan to Goya cheese.
Cheese plates
At parties and at home feasts, a snack like a cheese plate will be very handy. Goya goes well with this dish, which consists of several types of cheese. It is customary to lay the cheeses on a plate so that they are arranged clockwise (from a more delicate taste to the most saturated). Goya can be placed next to Caprino, Caccotta and Gorgonzola cheese. And to them put bread, olives, tomatoes and a cracker. This option is also possible: strawberries, cherries, sliced pears and cubes - melon, pineapple and nuts. Cheeses nearby: Goya, Parmesan, Romano, Gruyeres and Pecorino. Another option: plums, apricots, walnuts, almonds. And they have cheeses: Goya, Ricotta, Idiasabal, Emmental, Grana Padano. The proposed combinations are original in taste. You can also combine such cheeses with pears, olives, hazelnuts, figs and grapes: Goya, Camembert, Parmesan, Emmental and blue cheese. The decoration of the festive table will be walnuts, pineapples and figs in combination with Cheeses “Stilton”, “Roquefort”, “Goya”, “Camembert”, “Brie”, “Valence” and “Cheddar”.
Where can one buy
This product in Russia can be found in such shopping centers as Auchan, Magnolia, Victoria and Crossroads. This cheese is not cheap, but sometimes it is discounted, which makes it possible to try it for almost every consumer.