Goat Cheese Varieties: A Diverse And Delicious World

Goat cheese, or chèvre, is made from goat's milk and comes in a variety of types and styles. It is popular in the culinary world and is a staple on any respectable cheese platter. Goat cheese has a naturally tangier and fresher taste than cow's milk cheese, and its fat structure may be better for those with digestive issues. Goat's milk can be made into almost any kind of cheese, and there are many different types of goat cheese produced around the world.

Goat cheese varieties

Goat cheese, or "chèvre", is made from goat's milk and has a white, crumbly appearance. It is often tangier and fresher tasting than cow's milk cheese. Goat's milk can be used to make almost any kind of cheese, and there are many different varieties of goat cheese produced around the world.

Fresh Goat Cheese

Fresh goat cheese is usually soft and spreadable, with a higher moisture content than aged cheese. It has a tangy, creamy, and slightly citrusy flavor, and a bright and clean palate. It is the most popular type of goat cheese sold in the US. Fresh goat cheese can be crumbled over a salad or spread on a baguette with fig jam.

Aged Goat Cheese

Aged goat cheese is pressed hard for a minimum of 10 days, resulting in a harder texture as moisture and bacteria dissipate. Examples of aged goat cheese include:

• Blue goat cheese: Made by mixing blue mold into the curds, this type of cheese becomes sharper, earthier, and more pungent as it ages.
• Brie goat cheese: More subtle and refreshing than cow milk brie, goat brie is also milder and has a thin rind and a creamy paste.
• Cheddar goat cheese: This variety has a distinctive goaty tang along with the sharpness and fruitiness of regular cheddar.
• Goat gouda: Exclusive to Holland, goat gouda is sweet with caramel overtones.
• Tomme goat cheese: This variety is only made in France, but US cheesemakers are starting to create tomme-style goat cheese. It is spreadable, washed, rinsed, aged, and made with raw milk.

Other Varieties

Goat cheese can also be soft-ripened, semi-firm, or covered in an edible ash to prevent it from drying out. Some other goat cheese varieties include:

• Drunken Goat: A semi-firm variety made in Spain and soaked in wine, giving it a mild, smooth, and fruity flavor.
• Humboldt Fog: A soft-ripened goat cheese with a luxurious softness and a tangy flavor.
• Truffle Tremor: A soft goat cheese with buttery and tangy notes.
• Anari: A type of goat cheese.
• Añejo: A firm, aged Mexican cheese traditionally made from skimmed goat's milk, but more often made from skimmed cow's milk.
• Anthotyros: A traditional Greek whey cheese.
• Banon: A French goat cheese.
• Bastardo del Grappa: An Italian goat cheese.
• Brunost (Geitost): A Norwegian brown goat cheese with a sweet flavor.
• Bucheron: A French goat cheese native to the Loire Valley.
• Castelo Branco: A goat cheese from Portugal.
• Circassian: A smoked goat cheese.
• Crottin de Chavignol: A French goat cheese.
• Faisselle: A non-protected French cheese made from raw goat, cow, or sheep milk.
• Gbejna friska: A fresh goat cheese from the Maltese Islands, similar to ricotta in texture.
• Gbejna tal bzar: The same as Gbejna friska but aged and coated in black pepper.
• Gbejna mghoxxa: The same as Gbejna friska but left to air dry.
• Majorero: A Spanish goat cheese similar to Manchego and protected under European Law with Protected Designation of Origin (PDO) status.
• Queso de Murcia al Vino PDO: A barely firm aged goat cheese from Spain, washed in red wine, with a smushable, pliant texture, and a soft, powdery flavor.

Goat cheese taste and texture

Goat cheese, or chèvre, comes in a variety of textures and flavours, from mild to tangy, crumbly to creamy, and young to mature. The taste of goat cheese varies from tart to soft, with an almost spreadable texture. It is very intense in its youth, providing tangy and earthy flavours. As it ages, its body grows firmer without getting hard, and its consistency becomes crumbly while its flavours become creamy with notes of dried herbs and hazelnut.

Goat cheese is produced using goat milk, the milk of domestic goats, and has a different flavour profile and properties compared to cow's milk. The distinctive character of goat cheese comes from its capric acid content, a type of fatty acid that helps promote the development of good bacteria in humans. Goat cheese is also a good choice for those who are lactose intolerant due to its low lactose content.

The flavour of goat cheese is influenced by several factors, including the breed of goat, the geographical location, the culture used, and the maturation method. For example, French goat cheese tends to be more piquant and goaty, while goat brie is milder with a sweet and delicate flavour. Aged goat cheeses, such as those from the Netherlands, tend to sweeten and mellow with time, resulting in a smooth, bone-white paste that feels velvety on the tongue.

In terms of texture, fresh goat cheese is moist and creamy, without any graininess. It has a tangy, lemony, and milky flavour. On the other hand, aged and rinded goat cheeses offer a firmer texture and more subtle flavours, such as nut skins and cooked milk. Some goat cheeses are buttery and mellow, while others are dense and aged, like Garrotxa from Spain, which has impressions of toasted hazelnuts and their skins.

Goat cheese production

Goat cheese, or chèvre, is made using goat's milk. The milk is combined with heat and acid, which breaks it down into curds and whey. The curds are then collected and drained to form the cheese.

Ingredients

• Goat's milk (full-fat, pasteurized, and not ultra-pasteurized)
• Citric acid or lemon juice/vinegar (to curdle the milk)
• Water (to dissolve the citric acid)
• Cheese salt (kosher salt) or regular salt
• Optional flavourings: dried herbs (chives, thyme, rosemary), fresh herbs (chives, dill), chopped nuts, honey, cinnamon

Equipment

• Saucepan
• Thermometer
• Cheesecloth or muslin
• Colander
• Bowl
• Mold (optional)

Method

• Dissolve the citric acid in the water.
• Pour the goat's milk into the saucepan and add the dissolved citric acid.
• Heat the mixture gently over medium heat until it reaches 85ºC/185ºF. Then remove from heat.
• Cover the milk and let it rest for 10-15 minutes.
• Place the cheesecloth/muslin inside the colander and pour the milk into it. Allow to drain for about an hour.
• Add the salt to the drained cheese and mix well. You can also add any desired flavourings at this stage.
• Form the cheese into a log or place it in a mold.
• Chill the cheese in the fridge.

Storage

Goat cheese can be stored in an airtight container in the fridge for up to 3 weeks. It can also be frozen for up to 6 months.

Goat cheese alternatives

Goat cheese, also known as "chèvre" in French, is made from goat's milk. It has a complex flavour profile, ranging from mild to sharp, depending on how long it has been aged. It is creamy, spreadable, and crumbly, with an earthy, grassy smell.

There are several alternatives to goat cheese that can be used in similar ways or provide a similar flavour profile.

Dairy Alternatives

Feta cheese is a common alternative to goat cheese, as it has a similar texture and flavour. It is saltier, so you may want to use less in your recipe, and it works well on salads or crumbled over pizza.

Cream cheese is another good substitute, as it has a smooth, creamy texture and a mildly tangy flavour. It works well in both hot and cold recipes and is an affordable option.

Other dairy alternatives include cottage cheese, mascarpone, ricotta, and fromage blanc. These cheeses have similar textures to goat cheese, but their flavours are milder, so you may want to add ingredients like salt, lime, or lemon to achieve the desired tanginess.

If you're looking for a substitute with a similar texture to goat cheese but a different flavour profile, try halloumi, shaved parmesan, or cotija. These cheeses are harder and more crumbly, and their flavours are stronger and saltier.

Non-Dairy Alternatives

For those who are vegan or dairy-free, there are also several alternatives to goat cheese. Hummus provides a similar tangy flavour and can be used in dips, sandwiches, or wraps.

Tofu offers a similar texture to goat cheese and can be used in creamy sauces, dips, or spreads. It doesn't have a strong flavour, so it can absorb the flavours of other ingredients.

Other non-dairy alternatives to add flavour and texture to your dish include olives, nuts (such as almonds, pine nuts, pistachios, macadamias, or cashews), avocado, sun-dried tomatoes, and lemon or lime juice.

Goat cheese recipes

Goat cheese is produced using milk from domestic goats and is used to make a variety of cheeses around the world. Some common types of goat cheese include Anari, Añejo, Anthotyros, Banon, Bastardo del Grappa, and Brunost (or Geitost when made with goat milk).

Baked Goat Cheese

This recipe is an easy appetizer to make, requiring only a few simple ingredients. The goat cheese is blended with cream cheese, honey, garlic, and basic seasonings, resulting in a warm, creamy, tangy, and lightly sweetened dip. It is the perfect dish to serve when you have friends coming over or as a starter for a special dinner.

Goat Cheese with Carrots and Beet Horseradish on Toast

A creative way to incorporate goat cheese into a meal is to serve it on toast with carrots and beet horseradish. This dish offers a combination of flavours and textures that are sure to delight your taste buds.

Fig, Pepita, and Goat Cheese Crostini

For a tasty treat, try spreading some goat cheese on crostini and topping it with figs and pepita. This combination provides a nice balance of sweet and savoury flavours, making it a delightful appetiser or snack.

Beet and Goat Cheese Salad

This salad, made by Ree Drummond, is a delightful meal that combines roasted beets with goat cheese. It's a great way to add some creaminess and tanginess to your salad, making it more indulgent and flavourful.

Warm Goat Cheese in Phyllo

Ina Garten, the Barefoot Contessa, prepares this mouthwatering dish by wrapping creamy goat cheese in delicate phyllo dough and baking it to perfection. The contrast between the flaky pastry and the creamy cheese makes for a delightful appetiser or side dish.

Goat Cheese Mashed Potatoes

Ina Garten shares another delicious recipe, this time for goat cheese mashed potatoes. Adding goat cheese to mashed potatoes elevates this classic side dish, making it richer and more indulgent.

Rigatoni with Sausage, Spinach, and Goat Cheese

This hearty pasta dish, courtesy of Scott Conant, combines rigatoni with sausage, spinach, and goat cheese. It's a flavourful and satisfying meal that's perfect for a cozy night in.

Spinach and Goat Cheese Quiche

This quiche recipe, shared by a Reddit user, combines spinach, bacon, and goat cheese in a flaky pie shell. It's an easy and delicious option for breakfast, brunch, or even a light dinner, and it's freezer-friendly too!

Steak and Goat Cheese Salad with Cranberries

For something a little more savoury, try this salad suggested by a Reddit user. It features steak, goat cheese, and cranberries, making for a flavourful and satisfying meal. It might even become one of your new favourite dishes!

Frequently asked questions