Andy Montoya
Goat cheese is made from the milk of goats and is known for its tangy, fresh taste. There are many types of goat cheese, including fresh goat cheese, aged goat cheese, and crumbled goat cheese. Fresh goat cheese, also known as chèvre, has a soft, spreadable texture and is often used in salads, sandwiches, and desserts. Aged goat cheese can range from semi-firm to hard and includes varieties such as cheddar, Alpine, and gouda. Crumbled goat cheese, or goat cheese crumble, is a type of fresh goat cheese with slightly less moisture. Other types of goat cheese include blue goat cheese, brie, and goat milk gouda.
| Characteristics | Values |
|---|---|
| Names | Chèvre, Drunken Goat, Tomme, Halloumi, Haloumi, Anthotyros, Manouri, Formaela, Labneh, Nabulsi, Cabrales, Majorero, Payoyo, Leipäjuusto, Juustoleipä, Finnish squeaky cheese |
| Flavors | Earthy, tangy, tart, creamy, crumbly, mild, smooth, fruity, savory, spicy, sweet |
| Texture | Soft, spreadable, crumbly, creamy, semi-soft, semi-firm, hard, fudgy, firm, blue mold, white mold, bloomy, washed rind |
| Rind | Natural, waxed, fluffy, violet |
| Milk Type | Goat's milk, sheep's milk, cow's milk, reindeer milk |
| Country | France, Spain, Finland, Greece, Egypt, Israel, Lebanon, Syria, Palestine, Jordan, Cyprus, Denmark, US |
| Region | Loire Valley, Poitou, Asturias, Canary Islands, Fuerteventura, Villaluenga del Rosario, Sierra de Grazalema, Southern Ostrobothnia, Northern Finland, Kainuu, Thessalia, Macedonia, Thrace, Macedonia, Ionian Islands, Crete, Arachova, Nablus, West Bank, North Caucasus, Levant |
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What You'll Learn
Fresh goat cheese
Goat cheese, in general, has a tangier and fresher taste than cow's milk cheese due to differences in the breakdown of protein and fat. The fat in goat's milk is different, resulting in distinct cheese flavours and a more homogenized mixture. Goat cheese can be crumbly, creamy, young, mature, mild, or tangy. It can be white, coated with ash or herbs, or wrapped in grape leaves. Its distinctive character comes from capric acid, a flavorful fatty acid that promotes good intestinal bacteria.
Overall, fresh goat cheese offers a diverse and flavourful option for cheese enthusiasts, with its unique characteristics and versatility in textures and flavours.
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Aged goat cheese
The process of ageing cheese involves two distinct components: "make" and "affinage". "Make" refers to the day the cheesemaker works with the milk, and this can take anywhere from two to seven hours, depending on the complexity of the recipe. "Affinage", derived from the French word for "maturing" or "ripening", refers to the time and techniques involved in ageing the cheese.
There are several ways to create distinct flavours and colours in aged goat cheese. One method is to apply a rub to the outside of the cheese wheel, which can be sweet or savoury. Another technique is to wrap the cheese in large leaves, such as grape leaves, that have been macerated in alcohol. This imparts a unique flavour and helps retain moisture in the cheese.
When it comes to storing aged goat cheese, it is recommended to bring it to room temperature for at least 30 minutes before serving to ensure maximum flavour. For unopened aged goat cheese, it is best to store it in a stable, humid environment, such as a vegetable crisper drawer, rather than the coldest part of the fridge. Once opened, aged goat cheese should be wrapped in wax or parchment paper and stored in the refrigerator.
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Goat milk Brie
Goat's cheese, or Chèvre in French, comes in many different flavours and textures, from crumbly to creamy, mild to tangy. It is a versatile cheese that can be white, coated with ash or herbs, or wrapped in grape leaves. Goat's cheese is favoured for its great versatility and range of flavours.
Goat's milk is used by many French cheesemakers to produce brie, and some Canadian and American producers do the same. However, brie is a particular style of white bloomy rind cheese made in the Brie region near Paris, and there are regulations in place that dictate that it must be made from unpasteurised cow's milk.
Despite this, there are many American cheeses marketed as "goat brie", and they are often referred to as brie-esque or brie-style cheeses. Goat's milk brie has an edible bloomy rind, and a creamy texture that might be described as more gooey than the runnier texture typical of cow's milk brie. It has a slightly tangy, often earthy flavour, and a bright white paste.
Goat's milk brie is produced using the same methods as cow's milk brie. Rennet and enzymes are added to the milk, and then it is heated, causing curds to form. These are packed into moulds, and any excess whey is drained off. Yeast is then added to feed the Penicillium candidum mould responsible for the rind. Goat's milk brie tends to be milder and less aromatic than a ripe cow's milk brie.
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Goat milk blue cheese
Blue cheese, in general, gets its distinct blue veining from a mould called Penicillium roqueforti. Once the Penicillium is added to the cheese, wheels are punctured with a needle to allow air in and let the blue ribbons develop. Goat milk blue cheese can be paired with honey, sliced pear, and walnuts.
There are many different types of goat cheese produced in various regions. For example, Cabrales cheese is a type of blue cheese made in Asturias, Spain, that can be made from pure, unpasteurised cow's milk or blended with goat and/or sheep milk, resulting in a stronger, spicier flavour. Another example is Payoyo cheese, made from the milk of Payoya goats and Merina grazalemeña sheep in Villaluenga del Rosario and other areas of the Sierra de Grazalema, Spain.
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Goat milk Cheddar
Goat's cheese, or Chèvre in French, comes in many different flavours and textures. From crumbly to creamy, mild to tangy, young to mature, it is a versatile cheese. It can be white, coated with ash or herbs, or wrapped in grape leaves. Its distinctive character comes from capric acid, a flavourful fatty acid that promotes the development of good intestinal bacteria in humans.
Goat milk has a different fat structure to cow's milk, which affects the taste of the cheese. Goat milk fats are short-chain fatty acids, resulting in a more homogenized or evenly dispersed mixture. This may be better for those with digestive issues. Goat cheese has a naturally tangier, fresher taste than cow's milk cheese. The fat in goat's milk differs from that of a cow, so their cheese flavours differ.
Goat cheese is also favoured for its great versatility. It has a seemingly endless range of flavours, allowing it to develop intricate profiles and a wide spectrum of different cheese types.
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Frequently asked questions
There are many types of goat cheese, including fresh goat cheese, aged goat cheese, and crumbled goat cheese.
Fresh goat cheese, also known as chèvre, is a soft, spreadable cheese with a higher moisture content and more bacteria compared to aged cheese.
Aged goat cheeses range from semi-firm to hard and include styles like cheddar, Alpine, and gouda. The aging process mellow[s] out any harshness or acidity in the goat's milk, resulting in a more approachable flavor.
Examples of aged goat cheeses include Lively Run's Finger Lakes Gold, Spanish Montealva, and Young Goat Gouda.
Crumbled goat cheese, also known as goat cheese crumble or chevre with reduced moisture, is a type of fresh goat cheese that has been drained more. It is often used as a topping or ingredient in dishes like salads, sandwiches, and pizzas.
