Andy Montoya
Goat cheese is a polarising food product, with some people relishing its strong, pungent flavour, and others deeming it inedible. The scientific reason behind the goat flavour in goat cheese is that their milk has a higher amount of three smaller-chain fatty acids (caproic, capric, and caprylic fat) that give those ‘goaty’, ‘barnyardy’ flavours. However, the flavour of goat cheese varies depending on how it is produced, and can range from gamey and tangy to mild and even lightly sweet.
| Characteristics | Values |
|---|---|
| Taste | Gamey, tangy, mild, lightly sweet, creamy, pungent, barnyardy, goaty, bland |
| Reasons for "Goaty" Taste | Older milk when processed, male and female goats not kept separate, higher amounts of three smaller-chain fatty acids (caproic, capric, and caprylic fat), breakdown of fats, temperature inconsistencies, physical agitation, presence of male goats |
| Pairing | Beer is preferred over wine due to lower acidity |
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What You'll Learn
Goat cheese can taste mild and lightly sweet
Goat cheese, or chèvre, is known for its strong, pungent flavour, which some people liken to the smell of goats. However, not all goat cheeses are created equal, and their taste can vary from mild and lightly sweet to tangy and gamey.
The "goatyness" of goat cheese is influenced by several factors, including the freshness of the milk, the handling of the milk, and the breakdown of fats during the ageing process. Fresh goat's milk has a milder flavour, while older milk can result in a stronger "goaty" taste. Additionally, temperature inconsistencies or physical agitation during the cheese-making process can alter the flavour of the cheese.
Some people find that the presence of male goats (bucks) with the female goats (does) contributes to the "goatyness" of the cheese. However, this is a common misconception, and while bucks emit a distinct odour, it does not seem to transfer to the milk or cheese. Instead, the "goaty" flavour may be attributed to the higher amount of certain smaller-chain fatty acids (caproic, capric, and caprylic) found in goat's milk.
Goat cheese can also be influenced by how the goats are fed and bred, resulting in variations in the proportion of smaller-chain fats in their milk. The handling of the milk and the cheese-making process can further enhance or reduce the "goaty" flavour. For example, heating the milk can increase the "goat tang," while proper handling and freshness can result in a milder flavour.
While goat cheese is known for its distinct flavour, it is a beloved culinary specialty for many. Its high fat content coats the palate, making it a perfect pair with beer, which cuts through the fat and enhances the tasting experience. For those who enjoy pungent cheeses, goat cheese can be a delightful treat, offering a range of flavours from mild and sweet to intense and tangy.
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Aging intensifies the 'goat' flavour
Goat cheese, often called chèvre, comes in a wide range of textures and flavours depending on how it is made and aged. Fresh goat cheese is soft, spreadable, and mild, with a bright, tangy flavour that pairs well with fruits, salads, and warm bread. Young goat cheese, sometimes just a few days old, is mild and delicate, with a light citrus zing.
As goat cheese ages, its texture becomes firmer and its flavour more complex and robust. Aged goat cheese can be bolder and more assertive, yet still retains an underlying brightness that keeps it from feeling heavy. The longer the goat milk is aged before being processed, the stronger the "goatiness" of the cheese will be. This is because the fat in the milk breaks down further, thus intensifying the "goaty" flavour.
The strain of mould, yeast, and bacteria on the rind of cheese can also break down the fats more or faster, contributing to the stronger flavour. Other factors that can accelerate fat breakdown include aggressive stirring or vigorous heating during the cheese-making process, poor handling of the milk, and high levels of bacteria, mould, or yeast occurring naturally within the milk.
While some people enjoy the strong "goaty" flavour of aged goat cheese, others may find it unpleasant or overpowering. Ultimately, the taste preference for goat cheese, regardless of its age, is subjective and varies from person to person.
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Goat cheese is best paired with beer
Goat cheese, or chèvre, is a simple cheese to make. However, it has a reputation for having a strong "goaty" flavour. This is influenced by factors such as the freshness of the milk, the age of the milk when processed, and the separation of male and female goats. The older the milk, the stronger the goaty flavour will be. Additionally, during the breeding season, male goats produce strong-smelling hormones that can affect the flavour of the milk and the resulting cheese.
Despite this, goat cheese is a versatile and delicious ingredient that can be paired with various items to enhance its flavour. While wine is a classic companion to cheese, beer is a less acidic alternative that can provide a superior tasting experience. The natural effervescence of beer cuts through the creamy texture of goat cheese, refreshing the palate and allowing for a better appreciation of the cheese's complex flavours.
When pairing goat cheese with beer, it is essential to consider the flavour intensity of both components. Complementary or contrasting pairings can be explored. For instance, a tangy chèvre can be paired with a lemony saison, while a salty blue cheese may complement a sweet barley wine. The choice depends on personal preference and the desired taste profile.
For those seeking a simple and satisfying combination, a cheap beer paired with Ritz crackers and a creamy cheese spread is a classic option. Alternatively, American Pale ales, with their slight sweetness from the malts, pair well with tangy cheddar flavours for an uncomplicated, charming duo.
For a more exotic experience, consider the following suggestions:
- Wheat beers, such as Belgian and German varieties, pair well with fresh and bloomy rind goat cheeses like soft chèvre. The clean, citrusy flavours of a witbier complement the similar flavours in fresh goat cheese, and the spritzy carbonation keeps the pairing light and refreshing.
- Pilsner, with its floral notes, can echo the herbal hop flavours found in certain goat cheeses.
- Amber ales, with their sweet and malty notes, create a delightful praline pecan effect when paired with salty, nutty sheep's milk cheeses. Adding Marcona almonds enhances this combination.
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Goat cheese is an acquired taste
The "goatyness" of goat cheese is caused by the presence of three smaller-chain fatty acids (caproic, capric, and caprylic fat) in goat's milk. These fatty acids can give the cheese "goaty", "barnyardy" flavours. However, not all goat cheeses taste the same, and some have a more pronounced goat flavour than others. The intensity of the goat flavour can depend on various factors, such as the individual goat, its diet, and how the milk is handled and processed.
Temperature inconsistencies or physical agitation can also alter the taste of goat cheese. If the male and female goats are housed together, some believe that the male's strong-smelling hormones can affect the flavour of the female's milk, making it taste more "goaty". However, others dispute this claim, arguing that it is more likely a case of association rather than causation.
For those who enjoy goat cheese, it is a beloved delicacy. It is often described as having rich, herbaceous flavours with only a delicate goat note. Goat cheese can also be quite acidic, making it a good pairing with beer rather than wine, as the bubbles in the beer cut through the fat and allow for a better tasting experience.
Ultimately, whether one enjoys the taste of goat cheese is a matter of personal preference. For some, it may be an acquired taste, similar to coffee or beer, while others may never develop a liking for it. However, with its growing popularity and availability, goat cheese is becoming more widely accepted and appreciated.
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Goat cheese can be creamy or firm
The taste of goat cheese is often described as "goaty" or "barnyardy". This flavour is caused by the presence of three smaller-chain fatty acids (caproic, capric, and caprylic fat) in goat's milk. While some people enjoy this taste, others find it unappealing. The intensity of the "goaty" flavour in goat cheese can vary depending on several factors.
Firstly, the freshness of the milk used to make the cheese plays a crucial role. Goat milk can take on "barny" or "goaty" notes if it is mishandled or not processed promptly. Temperature inconsistencies or physical agitation can also negatively impact the taste of the milk and cheese. Therefore, it is essential to use fresh milk and handle it carefully during the cheese-making process.
Secondly, the separation of male and female goats can influence the flavour of the milk and cheese. During the breeding season, male goats produce strong-smelling hormones and pheromones to attract females, which can affect the flavour of the milk if the males and females are housed together. However, some sources dispute this claim, arguing that it is more likely a case of association rather than causation.
Thirdly, the type of cheese, whether creamy or firm, can also impact the perception of the "goaty" flavour. Softer, fresher cheeses and hard cheeses like Gouda-styles tend to exhibit less of the "goaty" characteristics because the fat has not broken down as much. On the other hand, mature lactic goats' cheeses that have been further aged will have a more intense "goat" flavour due to the breakdown of fat.
Finally, individual preferences and taste sensitivities also play a role in how people perceive the flavour of goat cheese. Some people may be more sensitive to certain flavours or aromas, which can influence their enjoyment of goat cheese. Additionally, cultural and regional differences can influence the perception of goat cheese, as it is more commonly consumed in some parts of the world than others.
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Frequently asked questions
Whether or not goat cheese tastes good is a matter of personal preference. Some people enjoy the pungent, "goaty" flavour, while others dislike it.
Goat cheese can taste "goaty" due to the presence of three smaller-chain fatty acids (caproic, capric, and caprylic fat) in goat's milk. The "goatyness" of the cheese can also be affected by factors such as the freshness of the milk, the handling of the milk, and the age of the cheese.
Yes, there are different types of goat cheese, ranging from soft and creamy to hard and dense. Fresh, soft goat cheese, such as chèvre, is the most widely known type, but firmer cheeses can also be made from goat milk.
Goat cheese tends to be more acidic than some other types of cheese, which can make it tricky to pair with wine. However, it pairs well with beer, which cuts through the fat and allows you to taste more of the cheese and the beer.
You can find good-quality goat cheese at dairies or cheese shops that uphold high standards for goat milk production and handling. Look for cheese made from fresh milk and avoid older cheeses made from low-quality or improperly handled milk, as these may have a stronger "goaty" flavour.
