Patrick Oconnell
Goat cheese, or chèvre in French, is any cheese made from fresh goat's milk. It is one of the most widely created and consumed cheeses in the world. Depending on how it's produced, goat cheese can range from gamey and tangy to mild and even lightly sweet. The goaty taste of goat cheese is influenced by how old the milk is when it's processed and whether male and female goats are kept separate. The older the milk is when it's processed, the goatier the cheese will taste. During breeding season, male goats produce strong-smelling hormones that can make the females' milk and resulting cheese taste goaty. Goat cheese is commonly described as having a mild, earthy, buttery, and tart flavor.
| Characteristics | Values |
|---|---|
| Taste | Mild, earthy, buttery, tangy, nutty, sweet, pungent, barnyardy, gamey, sour, or goat-like |
| Texture | Crumbly, creamy, soft, fresh, firm, aged, spreadable, or hard |
| Type | Chèvre, goat brie, blue goat cheese, añejo, geitost, yagi, gouda, cheddar, or feta |
| Pairing | Sauvignon Blanc, beer, gin and tonic, stout, sparkling wine, or sweet white wine |
| Lactose content | Lower than cow's milk |
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What You'll Learn
Goat cheese can taste nutty and sweet
Goat cheese, or Le Fromage de Chèvre, is any cheese made from fresh goat's milk. The French "Chèvre" refers to the youngest goat cheeses but is commonly used as the general term for any cheese made from goat's milk. Chèvre is a culinary term often used to refer to the entire range of goat cheeses, from soft fresh cheese to hard aged cheese.
The taste of goat cheese also depends on how it is produced and varies across different types of goat cheese. For example, soft, fresh goat cheese is widely known for its creamy texture and mild flavor, while aged goat cheeses can develop a rind and have a firmer texture with a more intense flavor. Goat cheese can be white, coated with ash or herbs, or wrapped in grape leaves, and it often has a tangy, earthy, and buttery flavor profile.
Goat cheese is quite versatile and can be paired with various drinks, including white wine, beer, gin and tonic, and sweet white wine. Its mildness makes it a popular addition to salads and baked dishes, and it is also commonly served on a platter with bread and wine.
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Freshness impacts flavour, with older milk creating a goaty taste
The freshness of goat's milk at the time of processing has a significant impact on the flavour of goat cheese. Goat's milk ages faster than cow's milk due to its natural homogenisation. As the milk gets older, it develops a stronger and more "goaty" flavour, which intensifies the "goatyness" of the cheese.
Lively Run Dairy's head cheesemaker, Pete Messmer, emphasises the importance of using fresh milk, preferably not more than four days old, to ensure a mild-flavoured cheese. He explains that contrary to expectations, fresher cheese has a less goaty flavour. This paradox highlights the critical role of milk freshness in determining the cheese's taste.
The presence of male goats, or bucks, in the same pen as female goats, or does, can also influence the goaty flavour. During the breeding season, bucks produce pheromones with a strong goat-like odour to attract the does. If bucks and does are housed together, these pheromones can permeate the milk, resulting in a more pronounced goaty taste in the cheese.
While some people enjoy the goaty flavour in goat cheese, it is a common reason for others' aversion to it. The perception of goat cheese tasting like a goat's smell may be due to the presence of a molecule responsible for the goat-like odour, which is passed into the cheese. However, not all goat cheeses have an equally strong goaty taste, and factors such as milk quality, temperature inconsistencies, and physical agitation can also affect the flavour.
Goat cheese, or Chèvre, encompasses a wide array of flavours and textures, ranging from mild and earthy to tangy and sweet. The youngest cheeses, known as Chèvre, have a soft, crumbly texture and a white hue, while ripened cheeses develop a firmer consistency and a yellower colour. The versatility of goat cheese, along with its low lactose content, makes it a popular choice for those with lactose intolerance or digestive issues.
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Male and female goats should be kept separate to avoid a goaty flavour
Goat cheese, or Le Fromage de Chèvre, is any cheese made from fresh goat's milk. The French "Chèvre" refers to the youngest goat cheeses but is used as the general term for all goat cheeses. Goat cheese is one of the most widely created and consumed cheeses in the world, with 65% of the world using goat milk as their standard.
Goat cheese has a reputation for having a strong "goaty" flavour. However, this is not always the case, and the cheese can range from gamey and tangy to mild and even lightly sweet. The "goatyness" of the cheese is influenced by two key factors: the age of the milk when processed and whether male and female goats are kept in the same pen.
Male goats, or bucks, can emit a very distinct odour, particularly during breeding season when they produce pheromones to attract female goats, or does. If bucks and does are kept together, these pheromones can permeate the milk of the does, resulting in a stronger "goaty" flavour in the cheese. To avoid this, some farmers choose to keep their bucks and does in separate pens year-round, only allowing them to mix during breeding season.
By keeping male and female goats separate, farmers can also prevent unwanted pregnancies and protect new mothers and their kids. This separation gives farmers more control over the herd and the birthing schedule, allowing them to select the buck to breed with each doe. Additionally, full-grown bucks can be a danger to newborn kids and new mothers, as the female hormones can cause bucks to act unpredictably.
In summary, keeping male and female goats separate is a practice that can help avoid the goaty flavour in goat cheese. It also provides several other benefits, including safer birthing conditions and more control over the breeding process.
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Goat cheese is versatile, coming in many flavours and textures
Goat cheese, or Le Fromage de Chèvre, is any cheese made from fresh goat's milk. The French "Chèvre" refers to the youngest goat cheeses but is commonly used as the general term for any cheese made from goat's milk. Chèvre is also a culinary term often used to refer to the entire range of goat cheeses, which are categorized from soft fresh cheese to hard aged cheese.
The flavour of goat cheese will deepen as the cheese ripens, making the tartness sharper and earthiness more pronounced. Young goat cheeses have a white hue and a soft, crumbly texture; as the cheese ripens, it becomes yellower, firmer, and develops a furry rind. Harder variants usually display natural or waxed rinds, while those ripened with white mould are coated in a fluffy jacket, much like a Camembert or Brie. Goat cheese is often sold covered in herbs or peppers for an added layer of flavour.
Goat cheese is commonly described as having a mild, earthy, buttery but tart flavour. Its relatively low lactose content makes it a great choice for those with digestive issues or lactose intolerance. Like most cheeses, Chèvre is commonly served as part of a platter paired with slices of bread and wine, but the mildness of the cheese also makes it a popular addition to salads and baked dishes. When it comes to drinks, goat cheese is often paired with Sauvignon Blanc, but beer is also a good option as it cuts through the fat and allows you to taste more of the cheese.
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It's a widely consumed cheese, but less common in the US
Goat cheese, or Le Fromage de Chèvre, is any cheese made from fresh goat's milk. The French "Chèvre" refers to the youngest goat cheeses but is commonly used as the general term for any cheese made from goat's milk. The process of making goat cheese is one of the oldest and simplest forms of cheesemaking. Goats were one of the first domesticated animals, and in many parts of the world, they remain the primary source of milk and cheese.
Goat cheese is one of the most widely created and consumed cheeses in the world. However, its consumption in the US is relatively uncommon. According to the McPherson Sentinel, 65% of the world uses goat milk as their standard, but in the US, goat milk is still quite foreign. The dominance of cow's milk in the US dairy industry is one reason for the lack of popularity of goat's milk and its products, such as cheese. Additionally, misconceptions about goat's milk and poor-quality goat cheese may also contribute to its lower consumption in the US.
Goat cheese has a range of tastes and textures, from creamy to firm, mild to tangy, and earthy to buttery. The "goatyness" of goat cheese, often described as a pungent barnyard taste and smell, is influenced by factors such as the age of the milk during processing and the separation of male and female goats. Fresh goat milk is preferred for cheesemaking, as older milk develops a stronger "goaty" flavour. Separating male and female goats is essential, as male goats emit distinct odours and pheromones that can permeate the milk and impact its flavour.
Goat cheese is versatile and can be used in various dishes, including salads and baked recipes. It has a lower lactose content than cow's milk, making it a suitable option for individuals with lactose intolerance or sensitive stomachs. Additionally, goat cheese typically has fewer calories and fats, contributing to a reduced risk of type 2 diabetes and a lower environmental impact.
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Frequently asked questions
Goat cheese can taste sweet, but it depends on the type of goat cheese and how it's produced. For example, Geitost is a sweet brown goat cheese from Norway. The sweetness of goat cheese can also depend on the freshness of the milk used, with older milk producing a stronger "goaty" flavour.
Goat cheese has a mild, earthy, buttery, and tangy flavour. It can also have a nutty taste and is considered more pungent than cow's cheese.
The "goatyness" of goat cheese can be influenced by a few factors. Firstly, the age of the milk when it is processed, with older milk producing a stronger "goaty" flavour. Secondly, the proximity of male goats to female goats during the breeding season can affect the flavour, as male goats produce pheromones to attract females, which can permeate the milk and result in a "goaty" taste.
