Frederic Melton
Goat's milk cheese is a versatile and flavourful alternative to cow's milk cheese. With a lower lactose content and smaller fat molecules, goat's milk is easier to digest than cow's milk. Goat's milk cheese can be soft, hard, or blue, and ranges in flavour from mild and creamy to strong and pungent. The distinct goaty tang of goat's milk cheese is due to the presence of medium-chain fatty acids, including caprylic acid and capric acid. While goat's milk cheese has been consumed worldwide for thousands of years, it is only recently gaining popularity in the United States.
| Characteristics | Values |
|---|---|
| Appearance | Goat milk cheese is usually white in colour |
| Flavour | Tangy, earthy, barnyard, sweet, nutty, chalky, fruity, buttery, mild, salty, citric, acidic, pungent, goaty |
| Texture | Soft, crumbly, creamy, spreadable, smooth, slippery, floppy, sticky, runny, firm, aged, rinded, chalky, crumbly |
| Aroma | Robust, pungent, barnyard |
| Nutrition | Lower in lactose, fat, vitamin D, and riboflavin than cow's milk |
| Country of Origin | France, Canada, Italy, Spain, Norway, Mexico, USA |
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What You'll Learn
Goat milk cheese's goatyness
Goat's milk cheese, often called by its French name, chèvre, is any cheese made entirely from goat's milk. The flavour of goat's milk cheese is often described as tangy, earthy, and barnyard-like. The "goatyness" of goat's milk cheese is influenced by two key factors: the age of the milk when it is processed, and whether male goats, or bucks, are kept in the same pen as female goats, or does.
Goat's milk ages much quicker than cow's milk due to being naturally homogenized. As it ages, the milk develops a stronger and more "goaty" flavour. Therefore, the longer it takes to process the milk, the stronger the "goatyness" will be in the resulting cheese. To mitigate this, cheesemakers like Pete Messmer of Lively Run Dairy never use milk that is more than four days old, ensuring that the milk retains a fresh flavour.
The distinct aroma and flavour of goat's milk cheese are caused by the presence of different fatty acids compared to cow's milk, such as caproic and caprylic acid. These fatty acids also make goat's milk easier to digest and lower in lactose. Additionally, the living situation of the goats can impact the flavour of the milk. If bucks and does live in the same pen all year round, the does' milk can absorb the bucks' pheromones, resulting in a stronger "goaty" flavour.
The texture of goat's milk cheese can vary depending on its age. Young goat's milk cheese tends to be soft, spreadable, and moist, with a mild, tangy, and lemony flavour. Aged goat's milk cheese can be chalky, crumbly, and earthy, with a more intense and sharp taste. The longer ageing process can also result in a more approachable cheese, as some aged goat's milk cheeses are buttery and mellow, with hints of lemon.
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Why goat milk cheese tastes stronger than cow's milk cheese
Goat's milk cheese has a distinct flavour that is often described as "'goaty'" or "barnyard". This unique taste is due to several factors, including the diet of goats, the breed of goat, the production process of the cheese, and the age of the cheese.
Firstly, goats have a different diet from cows, which can contribute to the stronger taste of goat's milk cheese. Goats have strong stomachs and enjoy eating plants that cows tend to avoid, such as brambles and thorny grasses. The diet of cows typically includes ground cover grasses, and they may also ingest soil along with the grass, which can give their cheese a more subtle, earthy flavour.
Another factor is the structure of the fat molecules in the milk. Goat's milk has smaller fat molecules than cow's milk, resulting in softer curds. This difference in fat structure contributes to the lighter and less sweet taste of goat's milk cheese compared to cow's milk cheese. Additionally, the smaller fat molecules in goat's milk make it easier to digest than cow's milk cheese, which has larger fat molecules that give it a heavier mouthfeel.
The age of the cheese also plays a role in its flavour profile. Fresh goat's milk cheese, such as chèvre, is known for its tangy and intense sour taste. As goat's milk cheese ages, it develops a more mellow, creamy, and earthy flavour. On the other hand, cow's milk cheese is more versatile and can be used to create a wide range of cheeses, from soft to hard, each with its own unique taste.
Lastly, the breed of goat and the production process can influence the taste of goat's milk cheese. The proximity of female goats to male bucks can increase their hormone levels, impacting the flavour of the milk. Additionally, the freshness of the milk is crucial, as freezing goat's milk can negatively affect its taste by damaging the membrane protecting the milk fat from the lipase enzyme, leading to an excess of certain fatty acids.
In summary, the combination of factors, including diet, breed, production process, and age, contributes to the stronger, more distinctive flavour of goat's milk cheese compared to cow's milk cheese.
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The role of male goats in the goaty taste of goat milk cheese
Goat cheese, or chèvre, is known for its tangy, earthy, and barnyard flavours. This distinct "goatyness" is often attributed to the fatty acids in goat milk, which differ from those in cow's milk. While some people enjoy this robust taste, others find it off-putting.
Cheesemakers can mitigate the "goatyness" of goat milk cheese by using fresh milk, typically no more than four days old, to ensure a milder flavour. Additionally, keeping neutered male goats (wethers) or separating the bucks from the does can help prevent the transfer of strong odours to the milk.
It is worth noting that the perception of "goatyness" can vary among individuals due to factors such as personal taste, cultural background, and genetic variations in taste receptors. While some people are sensitive to the goaty flavour, others may not detect it as prominently.
In summary, while male goats can contribute to the goaty taste of goat milk cheese through the release of pheromones, cheesemakers can manage this aspect by controlling the age of the milk and the living arrangements of the goats. Ultimately, the preference for goat milk cheese depends on individual taste preferences, and there are numerous varieties of goat cheese available, ranging from mild and creamy to stronger and more pungent options.
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How to make goat milk cheese less goaty
Goat cheese is produced using goat milk, and it has a distinct "goaty" flavour. This flavour is described as tart and earthy, with a robust aroma that some people describe as "barnyard". The "goaty" flavour is the result of the fatty acids in goat milk, which differ from those in cow's milk. While some people enjoy this unique flavour, others may find it too strong or intense.
If you are looking to make goat milk cheese less goaty, there are several things you can do during the cheese-making process:
- Use a different type of milk: Goat milk has a higher fat content than cow's milk, which contributes to the goaty flavour. By substituting part or all of the goat milk with cow's milk, you can create a more mild-tasting cheese.
- Add flavourings: Adding flavourings such as dried or fresh herbs (chives, thyme, rosemary, dill), spices (tarragon, za'atar, basil), or even sweet toppings like honey and cinnamon, can help mask or balance out the goaty flavour.
- Age the cheese: Aging goat cheese can help to mellow out the goaty flavour. Aged goat cheeses tend to have a more subtle and complex flavour profile compared to fresh varieties. However, this process can take several weeks or even months.
- Control the curdling process: The curdling process is crucial in cheese-making. By using a different coagulant or adjusting the temperature and timing during curdling, you can influence the final flavour of the cheese. Experiment with different techniques to find the desired level of "goaty-ness".
- Start with a mild goat milk: Not all goat milk has the same intensity of flavour. Look for pasteurized or milder varieties of goat milk as a starting point for your cheese-making, as these may have a less pronounced goaty taste.
Additionally, when serving or cooking with goat milk cheese, you can pair it with other ingredients to balance its flavour:
- Salty elements: Goat cheese pairs well with salty ingredients like olives, sun-dried tomatoes, or pesto.
- Sweet and fruity notes: Try adding a drizzle of honey or pairing it with fruity olive oil, garlic, or stone fruits to complement the cheese's tanginess.
- Neutral bases: Use goat cheese in salads, crostini, or bruschetta to allow its flavour to shine without overwhelming other ingredients.
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Why goat milk cheese is easier to digest than cow's milk cheese
Goat's milk and cow's milk have broadly the same constituents: water, lactose sugar, fat, protein, minerals, and nutrients. However, there are some differences in composition and behaviour that make goat's milk easier to digest than cow's milk.
Goat's milk is naturally homogenized, meaning it is uniform and the fat molecules are less likely to float to the top. The fat globules in goat's milk are also much smaller and easier on the digestive system. Cow's milk, on the other hand, contains larger fat molecules, making it harder to digest and giving it a heavier mouthfeel.
Goat's milk is also lower in casein, a milk protein that curdles, so it produces very small, soft curds that crumble easily. This results in goat's cheese often being small, fresher, 'lactic-acid' slightly 'tart' cheeses. The longer cheese ages, the more lactose breaks down, so older cheeses are always easier to digest. Goat's milk also contains less lactose than cow's milk, which may make it suitable for people with lactose intolerance.
In addition to being easier to digest, goat's milk also has other health benefits, including more nutrients than cow's milk and plant-based "milk" products. Goat's milk is an excellent source of protein, calcium, potassium, phosphorous, magnesium, and vitamin A. It may also pose less risk of milk allergies and potentially offer better heart health.
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Frequently asked questions
The taste of goat milk cheese varies. Some people like the "goaty" flavor, while others dislike it. Goat milk cheese can be an acquired taste.
A "goaty" taste in goat milk cheese is caused by the presence of certain chemicals, which can be produced by male goats during the mating season.
To avoid a "goaty" taste, use fresh goat milk that has been properly chilled or frozen to inhibit bacterial growth. Male goats should also be kept away from female goats during the mating season.
Goat milk is easier to digest and has anti-inflammatory and antioxidant properties. It has been linked to improving digestive problems and preventing allergic diseases in babies.
Goat milk cheese can be purchased from specialty dairy farms, such as Lively Run Dairy, or from supermarkets. However, availability may vary depending on your location.
