Andy Montoya
Goat cheese is a polarizing food product, with some people loving its tangy, pungent flavor and others despising its sour, goaty taste. The perception of goat cheese as having a sour taste may be influenced by the higher levels of capric and caprylic acids in goat milk, which can give off distinctive flavors and smells. However, the taste of goat cheese can vary depending on factors such as the age of the milk, the handling of the milk, and the type of cheese. Fresh goat cheese, for example, is known for its creamy, luscious texture and lighter, cleaner flavors, while aged goat cheese may exhibit more intense goaty flavors.
| Characteristics | Values |
|---|---|
| Taste | Goat cheese can range from gamey and tangy to mild and even lightly sweet. |
| Sour Taste | Goat cheese can have a sour taste due to the higher amount of capric and caprylic acids in goat milk. |
| Texture | Goat cheese can be soft or firm. |
| Aroma | Goat cheese can have an "animal" aroma due to the higher levels of capric and caprylic acids in goat milk. |
| Digestibility | Goat cheese is easier to digest than cow cheese due to the different protein composition and smaller fat globules in goat milk. |
| Freshness | The older the goat milk is when processed, the goatier the cheese will taste. |
| Pairing | Goat cheese pairs well with beer as the bubbles cut through the fat in the cheese, enhancing the taste. |
| Health | Goat cheese is well-received by people with dairy allergies as it is considered the closest to human milk in structure. |
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What You'll Learn
Goat cheese can range from tangy to mild or even sweet
Goat's milk doesn't necessarily have a pungent smell or taste, but it does contain higher amounts of capric, caproic, and caprylic acids, which can give off distinctive flavours and smells. These characteristics can be manipulated to varying degrees, and the time spent ageing goat's milk can mellow out these characteristics significantly.
The flavour of goat cheese can range from tangy to mild or even sweet. Fresh goat's milk will have prominent "goaty" notes, but these will be less noticeable in aged cheeses. The older the milk is when it's processed, the more goat-like the cheese will taste. Goat cheese can also be manipulated to have rich, herbaceous flavours with only a delicate goat note.
Goat cheese is often associated with a tang that can border on sour for some. This is often emphasised in commercial cheeses and those made with low-quality milk and processing, which can make the cheese bland and unpleasant to eat. However, this tang can also be manipulated to create a sweet milk flavour that evolves into a creamy, earthy mouthfeel as the cheese ages.
Goat cheese is also lighter in taste than other cheeses due to its lower fat content, making it a popular choice for cooks who want to use cheese in sauces and desserts. It is also a common choice for those with dairy allergies, as it is considered the closest to human milk in structure.
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Fresh goat milk has a stronger flavour
Goat's milk doesn't necessarily have a pungent smell, and the cheese doesn't have to either. However, the common perception of goat's cheese as having a "tang" or sour taste is not entirely unfounded. This perception is influenced by the higher levels of capric and caprylic acids in goat's milk, which can give off distinctive flavours and smells. These characteristics are more prominent in fresh goat milk and can be diminished by ageing or manipulating the milk in various ways.
The "goaty" flavour in goat's cheese is caused by the higher amount of three smaller-chain fatty acids (caproic, capric, and caprylic) found in goat's milk. These fatty acids contribute to the "'barnyardy' flavours that some associate with goat's cheese. However, it's important to note that not all goat's cheeses taste the same, and the intensity of the "goaty" flavour can vary significantly.
The variation in flavour can be attributed to two main factors: the proportion of smaller-chain fats in the milk and the degree of breakdown of these fats. The proportion of smaller-chain fats is influenced by factors such as the breeding and feeding of the goats. When these fats break down, they can further intensify the "goaty" flavour. This breakdown can also lead to the development of undesirable flavours, such as rancidity, resulting in soapy and peppery notes.
The ageing process plays a crucial role in mitigating the prominent flavours and smells associated with fresh goat milk. As goat's cheese ages, the distinctive characteristics tend to mellow, resulting in a more subtle and nuanced flavour profile. This is why aged goat's cheeses, such as the dense goat Gouda produced by Cypress Grove, may not be immediately recognised as being made from goat's milk.
In summary, fresh goat milk does have a stronger flavour due to the higher levels of certain fatty acids. However, the perception of sourness or tanginess in goat's cheese can be influenced by various factors, including individual sensitivity to specific flavours and the handling of the milk during the cheese-making process.
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Goat cheese is often paired with beer to balance its acidity
Goat cheese is often associated with a tangy and pungent flavour profile, which can be off-putting to some. However, its unique characteristics make it a versatile ingredient that can be paired with a variety of beverages, including beer. While it may seem unconventional, pairing goat cheese with beer can create a harmonious tasting experience that highlights the best qualities of both elements.
Goat cheese tends to have higher acidity levels due to its tangy and earthy flavour profile. Beers, on the other hand, can range from subtle and mild to robust and bold, with varying levels of malt sweetness or citrus notes. The key to successful pairing lies in balancing these contrasting flavours. A mild goat cheese pairs wonderfully with a subtle beer, allowing both flavours to shine without overpowering each other. Conversely, a strong-flavoured goat cheese, such as a Truffle Goat Cheese, demands a robust beer like a stout to match its intensity.
The texture of both the beer and the cheese is also an important consideration. Creamy, soft goat cheeses often pair well with lighter beers, such as pilsners or saisons, that won't overwhelm their delicate flavours. On the other hand, firmer cheeses can stand up to more intense beers, like stouts, without being overshadowed. Temperature is another crucial factor, as serving the cheese at room temperature allows its flavour to fully develop and enhances the tasting experience.
The versatility of goat cheese and beer pairings offers endless combinations to explore. For example, the bright, fresh flavour of goat cheese can be balanced by the malt sweetness of a beer, while the earthiness of goat cheese can be complemented by the boldness of a stout. The concept of "terroir" also comes into play, referring to the environmental factors that affect the qualities of both the beer and the cheese, such as climate, soil, and terrain. By understanding these fundamental principles, hosts can create unique and memorable experiences for their guests.
In summary, pairing goat cheese with beer is a delightful way to entertain guests and showcase the versatility of these two ingredients. By considering the intensity, acidity, texture, and temperature of both elements, hosts can create harmonious pairings that balance and enhance the flavours of goat cheese and beer. With endless combinations to explore, hosts can savour the thrill of discovery and provide a memorable experience for their guests.
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Goat cheese is lighter in taste and preferred for sauces and desserts
Goat cheese is known for its tangy, sour, and pungent flavours, which can vary in intensity depending on the quality of milk and processing methods used. It is considered to have a lighter taste compared to other cheeses, such as those made from cow's milk, due to differences in protein composition and fat globule size. Goat cheese is also easier to digest, making it a popular choice for sauces and desserts.
The versatility of goat cheese extends to its use in cooking, baking, and as a dessert ingredient. Its unique richness and tanginess enhance the flavour of dishes without overwhelming them. When used in sauces, goat cheese adds a creamy texture and a tangy twist to pasta, potatoes, and vegetables. Its ability to coat the palate, as described by Nessler, a cheese expert, makes it an excellent pairing with beer, as the bubbles cut through the fat and enhance the flavour experience.
In desserts, goat cheese is a surprising yet delightful ingredient. It adds a savoury element to cheesecakes, creating a unique, not-too-sweet treat. When blended with vanilla custard and a touch of lemon juice, it becomes a tangy and creamy pudding. Goat cheese also pairs well with fresh berries, honey, and Greek yoghurt, offering a range of dessert possibilities.
The lighter taste of goat cheese is further enhanced by its freshness. The older the goat milk is when processed, the stronger the "goaty" flavour becomes. Keeping male and female goats separate during breeding season can help mitigate the development of strong-smelling hormones that can impact the flavour of the milk and cheese.
Goat cheese's versatility and lighter taste make it a preferred choice for sauces and desserts. Its tanginess and creaminess elevate the flavour profiles of these dishes, showcasing the cheese's ability to be both a standout and complementary ingredient.
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Goat cheese is easier to digest due to its different protein composition
Goat cheese, also known as chèvre, can be made from fresh goat milk to create a soft cheese, or aged to make harder varieties such as cheddar and gouda. It is known for its creamy, tangy, distinct flavor and is often paired with beer rather than wine, as the beer cuts through the fat of the cheese.
Goat cheese is easier to digest than cow's milk cheese due to its different protein composition. Goat milk has a different protein structure to cow's milk, with lower levels of A1 casein, a type of protein that can cause inflammation in the gut and milk sensitivity symptoms. Goat milk products contain mostly A2 casein, a protein that is less allergenic and inflammatory. Goat milk is also lower in lactose, which is the main carbohydrate in mammal milk and which many people struggle to digest. Goat milk has higher levels of capric and caprylic acids, which are medium-chain fatty acids with anti-inflammatory and antibacterial properties. These fatty acids are also easier to digest. In addition, the fat globules in goat milk are smaller, meaning they can be broken down more quickly by digestive enzymes.
The digestibility of goat milk protein is 94%, which is similar to the 95% digestibility rate of cow's milk protein. However, individual tolerance varies, and some people find that goat cheese is easier to digest. Goat cheese also contains beneficial bacteria called probiotics, which are protected during the digestion process and delivered to the gut, contributing to health.
Goat cheese is a good source of protein, calcium, vitamins, and minerals, as well as healthy fats. It is also hypoallergenic, making it a good alternative for those with allergies to cow's milk cheese.
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Frequently asked questions
Goat milk has higher levels of capric and caprylic acids, which can give off distinctive sour flavours. These characteristics will, however, be less noticeable in aged goat cheese.
The goat flavour in goat cheese comes from the higher amount of three smaller-chain fatty acids (caproic, capric and caprylic fat) in goat milk. The strength of the flavour depends on the handling of the milk. The more the fats break down, the more the goat flavour intensifies.
Examples of goat cheeses that are known for their milder flavours include Valençay, Sainte-Maure de Touraine, Robiola di Roccaverano DOP, and Blue Ledge Farm’s Crottina.
