Hibiscus Rose

Cajeta is a specialty caramel manufactured from goat cheese whey. During the production of cheese, milk is separated into two fractions, curds and whey. Curds contain the bulk of the fat and protein, while whey contains the bulk of water, lactose, minerals, and a small amount of protein and fat. During Chévre cheese manufacture the whey is heavily fermented. This is known as Acid Whey and is largely discarded by the dairy industry because it is difficult to recover protein from. The loss of acid whey represents high cost for water treatment, not to mention the loss of valuable food for our community.

Luckily, Portland Creamery discovered that this complex mixture of salts, lactic acid (from cheese fermentation) sugars, protein, and minerals is the perfect base for a caramel.

The presence of lactose and protein in the whey create a special synergy during the production of the caramel. These two molecules complex in a Maillard reaction, creating a caramelization and savory characteristic which is like Dulce De Leche, but without the heavy fat and protein of true milk caramel. The Maillard reaction is the same reaction responsible for creating the flavor on a perfectly cooked steak (this is why you brown meat for a stew!). Caramelization through the Maillard reaction creates complex flavors without the bitter burnt characteristic that pure sugar caramels suffer, and allows a finished product to be complex, flavorful, and free of bitter off flavors. Furthermore, the natural formulation of Cajeta allows a consistently delicious product to be achieved naturally, without the use of sulfites for preservation. The caramel flavor remains perfect without the use of any preservatives.

Ingredients:

Whey (goat milk, salt, rennet, calcium chloride, cultures), Table Sugar, Vanilla, Cinnamon

Sensory:

This complex caramel sauce benefits from a perfectly balanced flavor profile on the tongue which includes salty, savory, sweet and acidic characteristics.

First on the pallet is a distinct sweetness paired with a balance of acidity which evolves into a salty lingering finish which leaves you wanting another bite. On top of this perfect balance of taste, the aroma is complex and pleasing, driven by lactones, which smell of cream and caramel, cinnamon, and vanilla.

Glazing meats such as Salmon, Brats, and Hams

Braising for pulled pork or braised lamb shank

Ice Cream Topping

Condiment on a cheese board

Eat it with a spoon