Kamil Perry
Goat cheese, also known as chèvre, is a versatile and popular cheese with a wide range of flavours and textures. It is made from goat's milk, which is filtered to remove impurities, and then curdled with a starter agent like rennet or bacteria. The curds are then moulded, dried, flavoured, and cured, resulting in a variety of different cheeses. Fresh goat cheese, the most popular type sold in the US, is soft, spreadable, and often crumbly, with a tangy, creamy, and slightly citrusy flavour. Goat cheese is used in a variety of dishes, from salads to baking and even desserts, and can be paired with cocktails, beer, or wine.
| Characteristics | Values |
|---|---|
| Common names | Goat cheese, Chèvre, Chevre |
| Ingredients | Goat milk, Sheep milk, Cow milk, or a mixture of these |
| Flavor | Tangy, Creamy, Nutty, Citrusy, Buttery, Mellow, Sweet, Salty, Earthy, Goaty |
| Texture | Soft, Crumbly, Creamy, Semi-firm, Hard, Sticky, Runny, Floppy, Smooth, Slippery, Oozy, Spreadable |
| Color | White, Yellow, Cream |
| Rind | Thick, Thin, Corrugated, Brainy, Black walnutty |
| Aroma | Yeasty, Wet hay, Bread dough, Stone fruit, Chalky |
| Country of origin | France, Canada, Italy, Mexico, Norway, Spain, Finland, Turkey, Cyprus, Greece, Bulgaria, Serbia, Montenegro, Bosnia and Herzegovina, North Macedonia, Romania, Albania, Jordan, Syria, Lebanon, Egypt, Israel, Palestine, South Africa, Denmark, US |
| Type | Fresh, Aged, Molded, Fried, Smoked, Brined, Unripened, Delicacy |
| Seasonality | Goats are seasonal lactators, producing milk for only 9-10 months per year |
| Health benefits | Relatively low lactose content, promotes development of good intestinal bacteria |
| Pairings | Beet salad, Baguette, Fig jam, Pizza, Salad, Pasta, Cheesecake, Dark stout, Gin and tonic, White wine, Beer |
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What You'll Learn
Goat cheese types and flavours
Goat cheese, also known as chèvre, is made from goat's milk and has a wide range of flavours and textures. It can be crumbly or creamy, with a soft, almost spreadable texture. Its flavour is earthy and tangy, and it can be young or mature. Chèvre is a French term for "goat", and the cheese is often coated with ash or herbs, or wrapped in grape leaves.
Goat's milk is commonly used to make cultured dairy products, and goat cheese is produced all around the world. Some popular types of goat cheese include:
- Drunken Goat: A semi-firm variety made in Spain and soaked in wine, giving it a fruity flavour.
- Circassian smoked cheese: A low-fat cheese made in the eastern Marmara region of Turkey, smoked with pinewood or thick pitch pine, resulting in a more flavourful and long-lasting cheese.
- Sirene cheese: A type of brined cheese made in the Balkans, popular in Bulgaria, Serbia, Montenegro, and other neighbouring countries.
- Anari: A fresh, mild whey cheese produced in Cyprus.
- Halloumi: A traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes cow's milk.
- Rubing: A fresh goat cheese from Yunnan Province, resembling the Indian paneer.
- Shosha: A pungent cheese and staple food in Tibetan cuisine, often made from goat or yak milk.
- Darfyieh: A delicacy in Dargyieh made from baladi goat's milk.
- Djamid or Jameed: An unripened, hard cheese with a salt-encrusted rind popular in Jordan and Syria.
- Jibneh Arabieh: A soft white cheese found throughout the Middle East, similar to feta but less salty.
Goat cheese can be used in a variety of dishes, including salads, pizzas, and baking. It is also a good source of animal protein, phosphorus, and calcium, and has lower lactose levels than cow's milk, making it a suitable option for those with lactose intolerance.
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Goat cheese popularity
Goat cheese, also known as chèvre, is a versatile cheese with a wide range of flavours and textures. It can be white, coated with ash or herbs, or wrapped in grape leaves. It is made from goat's milk, which is commonly used to make cultured dairy products, including cheese. Goat cheese is produced in many regions around the world, including the Middle East, Europe, North Africa and the Near East, and the United States.
In the United States, fresh goat cheese, also known as chevre, is the most popular type sold. It is often soft and spreadable with a tangy, creamy, and slightly citrusy flavour. This type of goat cheese is usually refrigerated due to its high moisture content. Another popular variety is goat cheese crumble, which has a slightly lower moisture content but is still considered fresh.
Goat cheese is also popular in the Middle East, where it is known as jibneh Arabieh. This variety is a soft white cheese made from goat or sheep milk, although it is now more commonly made with cow's milk. It is particularly popular in the Persian Gulf region and is used for cooking or as a table cheese. Other popular goat cheeses in the region include labneh, which is consumed in Egypt, Israel, Lebanon, Syria, Palestine, Jordan, and other parts of the Middle East, and djamid or jameed, an unripened hard cheese popular in Jordan and Syria.
In Europe, goat cheese is produced in countries such as France, Italy, Denmark, and Finland. French goat cheeses vary widely in flavour and texture, from the mild and creamy goat brie to the more intense and tangy Loire Valley cheeses. Italian goat cheese, such as Nababbo, is known for its strong aroma and slippery texture. Meanwhile, Finnish goat cheese, or leipäjuusto, is a fresh cheese traditionally made from cow's milk but also available in a goat milk variety.
Goat cheese is also popular in North Africa and the Near East, where Testouri cheese is commonly made from goat milk. This cheese is often shaped like an orange and is eaten fresh and lightly salted. Overall, goat cheese is a versatile and popular cheese with a wide range of flavours and textures, enjoyed by people all around the world.
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Goat cheese versatility
Goat cheese is known for its versatility. It can be used in a wide range of dishes, from appetizers and main courses to desserts. Its versatility also extends to its ability to be substituted for other cheeses in recipes. For example, fresh goat cheese can be used in place of ricotta or cream cheese.
Goat cheese, also known as chèvre (French for "goat"), comes in a variety of flavours and textures, from crumbly to creamy, mild to tangy, and young to mature. The flavour of goat cheese can range from earthy and tarty to buttery and mellow, with hints of lemon. The texture can vary from soft, moist and creamy to dry and semi-firm. The rind of goat cheese can also differ, with some having a white mould, while others are coated in ash or herbs, or wrapped in grape leaves.
The versatility of goat cheese is also evident in the different shapes it comes in, such as cones, pyramids, cylinders, and discs. This variety of shapes allows for different cutting techniques, which can enhance the flavour and overall enjoyment of the cheese.
Goat cheese is a popular ingredient in salads, tarts, and pizzas. It can be crumbled on top of a salad or fried to create a crispy coating and a rich, creamy inside. It is also used in baking and cooking, adding a unique richness to dishes like creamy pasta and cheesecake.
Goat cheese is made from goat's milk, which is similar in fat content to cow's milk but has smaller fat globules, making it easier to digest and a good option for those with lactose intolerance. The milk is filtered to remove impurities, and then a curdling agent is added, such as rennet or starter bacteria, to affect the curd size and cheese consistency. The cheese is then moulded, separated from the whey, and flavoured and cured. The variations in this process, such as the type of starter, time, and pressure, can create different textures and flavours.
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Goat cheese production
Goat cheese, also known as chèvre, is made from goat's milk. The process of making goat cheese is similar to that of other cheeses. The milk is first filtered to remove any impurities or deposits, and then a curdling agent, such as rennet, is added. The curds are then separated from the whey (the liquid part of the milk that does not solidify during the curdling process). The whey can be used to make other types of cheese, such as ricotta.
The curds are then moulded, dried, flavoured, and cured. The type of starter culture, the time and pressure of draining, and the curing process can all be varied to change the texture and flavour of the cheese. For example, a longer curing process will result in a harder cheese. Fresh goat cheese, the most popular type sold in the US, is typically soft and spreadable, with a tangy and creamy flavour.
Goats are seasonal lactators, producing milk for only 9 to 10 months of the year, which can make it challenging to obtain fresh goat cheese during the winter months. Goat cheese production often involves small- to medium-sized dairy herds, and the initial cost of establishing a cheese plant can be significant. However, with proper planning and knowledge of the process, small farms can find success in the goat cheese business.
Goat cheese is incredibly versatile and can be used in a variety of dishes, including salads, pastas, cheesecakes, and even desserts. It can be crumbled, fried, or spread on bread and is a popular ingredient in many cuisines worldwide. For example, Darfyieh, made from baladi goats, is considered a delicacy in Dargyieh, while Djamid or Jameed, an unripened hard cheese with a salt-encrusted rind, is popular in Jordan and Syria. In the Middle East, Jibneh Arabieh, a soft white cheese made from goat or sheep milk, is commonly used for cooking or as a table cheese.
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Goat cheese pairings
Goat cheese, also known as chèvre, is incredibly versatile and can be used in a variety of dishes, from salads to desserts. Here are some ideas for pairing this tangy, creamy cheese:
Salads
Goat cheese is a classic addition to a beet and arugula salad, but it also pairs well with spinach, roasted beets, and orange wedges, or a spring mix with roasted mushrooms and beets. For a more indulgent option, try a salad of fried goat cheese: cut a sliver of fresh goat cheese, dredge it in panko, and then quick-fry it before adding it to your salad for a rich, creamy texture.
Flatbreads and Crackers
Goat cheese is delicious on flatbreads, especially when paired with honey, figs, and prosciutto, or pears, caramelized onions, and a balsamic reduction. For a simpler option, try it with flatbread crackers and mixed nuts, or spread it on a baguette with fig jam.
Sweet Preparations
Goat cheese's tanginess makes it a great pairing with sweeter ingredients like honey and thyme, wrapped in phyllo dough and baked. It is also delicious with strawberries, providing a nice contrast between the sweetness of the fruit and the acidity of the cheese.
Savoury Dishes
Goat cheese is a good match for earthy flavours like artichoke and dill, or pine nuts, especially when used in tarts. It is also a popular pizza topping and can be swirled into tomato soup just before serving.
Wines
When it comes to wine, goat cheese is best paired with Pinot Noir.
Other Options
Other options for pairing with goat cheese include sugar snap peas, asparagus, and balsamic vinaigrette.
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Frequently asked questions
Goat cheese is a dairy product made from the milk of goats.
Goat cheese has a tangy, creamy, and slightly citrusy flavor. It can be buttery and mellow, with hints of lemon.
Some popular types of goat cheese include Chèvre, Drunken Goat, and Majorero. Chèvre is a French term for goat cheese and comes in many different flavors and textures, from crumbly to creamy. Drunken Goat is a semi-firm variety made in Spain and soaked in wine, giving it a fruity flavor. Majorero is a Spanish goat cheese similar to Manchego and is protected under European law with Protected Designation of Origin (PDO) status.
Goat cheese is made by filtering the milk to remove impurities, adding a curdling agent such as rennet or starter bacteria, molding and separating the curds from the whey, and then drying, flavoring, and curing the cheese.
Goat cheese is popular in various parts of the world, including North America, Europe, and the Middle East. Specific regions include France, Canada, the United States, Spain, Jordan, Syria, and the Persian Gulf region.
