Randy Chandler
Goat cheese, or chèvre, is a versatile cheese with a wide range of flavours and textures. It is made from goat's milk and has a tangier, fresher taste than cow's milk cheese. When choosing a goat cheese, it is important to consider the different varieties and how they can be used. Fresh goat cheese, for example, is rindless, chalky-white, and tart in flavour, making it a good choice for salads. Aged goat cheese, on the other hand, tends to have a drier texture and a stronger flavour. The ripening time of goat cheese is also a key factor in determining its taste and texture. In addition to flavour and texture, goat cheese also comes in various shapes and sizes, such as logs, pucks, discs, and pyramids. When selecting a goat cheese, it is also worth considering the type of milk used, as goat cheese made with raw milk has a more distinct flavour but may not be suitable for everyone.
Characteristics of Goat Cheese
| Characteristics | Values |
|---|---|
| Taste | Tangy, earthy, nutty, creamy, fruity, sweet, delicate, bitter, fresh, mild, smooth, intense, balanced, buttery, mellow, citrusy, astringent, metallic, sour, piquant, barnyard-y, game-y, animal-like |
| Texture | Crumbly, creamy, fluffy, soft, semi-soft, hard, firm, dry, moist, runny, sticky, smooth, chalky, oozy, spreadable, homogenized, grainy, full-bodied, light, low-fat, buttery |
| Appearance | White, speckled, gray, coated in ash, coated in herbs, wrapped in leaves, wrapped in grape leaves, yellow rind, white rind, fluffy rind, natural rind, waxed rind, coated in a fluffy jacket, purple rind |
| Shape | Logs, pucks, discs, pyramids, blocks, boxed, wheels, bells, cylinders |
| Type | Fresh, unripened, whipped, ripened, pressed, pasteurized, raw, semi-aged, aged, uncooked, local terroir, ladle-molded, drum-shaped, semi-firm, soft-ripened, young, mature, goat brie, goat camembert, goat cheese rounds |
| Pairing | Salads, crackers, tomatoes, fresh herbs, tapenade, balsamic-marinated fruit, cocktails, dark stout, gin and tonic, white wine, beer |
| Health | Low lactose content, promotes development of intestinal bacteria, lighter alternative to other cheeses, low fat, good for people with lactose intolerance, digestive woes, lactic allergies |
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What You'll Learn
- Goat cheese varieties: Fresh, unripened, whipped, ripened, pressed
- Flavour: From mild and light to tangy and earthy
- Texture: From crumbly to creamy, moist, fluffy, soft, hard, firm
- Pairing: Salads, crackers, cocktails, stout, gin and tonic, white wine
- Health: Low lactose, low fat, rich in capric acid, not for pregnant women or children under 5
Goat cheese varieties: Fresh, unripened, whipped, ripened, pressed
Goat cheese, or chèvre, is a versatile dairy product with over 100 varieties, textures, aromas, shapes, and aging periods. The variety of goat cheese one should choose depends on their taste preferences and the purpose of use. Here is an overview of some of the most common types of goat cheese:
Fresh Goat Cheese
Fresh goat cheese, also known as unripened goat cheese, is characterised by its high water content, smooth and supple texture, and mild, light taste. It is often white in colour and is a great introduction to goat cheese for those who are new to it. Fresh goat cheese can be found in various shapes, such as logs, pucks, discs, pyramids, blocks, or boxes. It is perfect for cheese boards and can be served as-is or with honey for those with a sweet tooth.
Whipped Goat Cheese
Whipped goat cheese is made by blending goat cheese with other ingredients, such as cream cheese, garlic, lemon juice, red pepper flakes, and herbs, to create a creamy and tangy spread. This variety is perfect for sandwiches, toast, or as a dip for crackers and vegetables. It can be made ahead of time and stored in the refrigerator until ready to serve.
Ripened Goat Cheese
Ripened goat cheese, also known as aged goat cheese, develops a fluffy white rind and a fine, melting texture as it matures. The longer it ripens, the drier it becomes, and the stronger its flavour intensifies. Ripened goat cheese has a typical full-flavoured taste of goat cheese. It can be found in various shapes and forms, such as logs, rounds, or mini-logs, and is a popular addition to cheese boards, salads, or appetizers.
Pressed Goat Cheese
Pressed goat cheese is obtained by pressing and molding the curd, followed by ripening. The pressing and draining process results in a drier cheese. Pressed goat cheese can be found in slices and is a great option for those who prefer uncooked cheese.
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Flavour: From mild and light to tangy and earthy
Goat cheese, or chèvre, comes in a variety of textures and flavours, from mild and light to tangy and earthy. It is a versatile cheese that can be white, coated with ash or herbs, or wrapped in grape leaves. The flavour of goat cheese is influenced by factors such as the quality of milk used, the production process, and the aging time.
Fresh goat cheese, also known as chèvre, is typically young, tangy, and mild in flavour. It is often used in salads, spreads, and as a base for other recipes. It has a high water content and a perfectly white, smooth, and supple paste. The younger and fresher the goat cheese is, the milder and fresher it will taste. It should be moist and creamy, with a clean and fresh flavour that is mouthwateringly tangy but not astringent, with a balance of lemon and milk.
As goat cheese ages, its flavour intensifies, becoming stronger and more pronounced. The drier or more ripened the goat cheese is, the stronger it will taste. Semi-soft goat cheeses aged for 8 to 15 days have a white, soft texture and a pronounced goaty flavour. Hard and firm goat cheeses, aged for 3 to 4 weeks, have a more full-bodied flavour and a drier texture.
Goat cheese can also take on earthy flavours, such as hints of hazelnut, dried herbs, and even blue mould and mushrooms. The longer a cheese ages, the more lactose is converted to lactic acid, which is true for all cheeses, including those made from goat, cow, or sheep milk. This makes goat cheese a good option for those who are lactose intolerant.
Goat cheese has a distinctive character due to its capric acid content, a flavorful fatty acid also known as capra in Latin, meaning "goat". This fatty acid promotes the development of good intestinal bacteria in humans and is sold as a health food product.
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Texture: From crumbly to creamy, moist, fluffy, soft, hard, firm
Goat cheese, or Chèvre, comes in a variety of textures, from crumbly to creamy, moist, fluffy, soft, semi-soft, hard, and firm. The texture depends on the moisture content and how long the cheese is aged.
Fresh goat cheese is rindless and spreadable, with a moist, fresh curd texture like ricotta cheese. It is usually aged for a few days and has a tangy, light, and fresh aroma.
Soft-ripened goat cheeses have a velvety-looking white surface mold and a creamy texture. They age for several weeks and have a more complex flavor and aroma than unripened cheeses.
Semi-soft goat cheeses are aged for 8 to 15 days and have a white, soft texture and a pronounced goaty flavor.
Hard and firm goat cheeses are aged for 3 to 4 weeks and have a drier texture and a more full-bodied flavor.
Some specific examples of goat cheeses with different textures include:
- Florette: A creamy cheese with a bloomy rind, similar to Brie in texture but with a distinct goat flavor.
- Valençay: A creamy, smooth, and dense cheese with a natural, blue-grey ash rind.
- Crottin: A creamy cheese that dries and becomes ideal for crumbling as it ages.
- Chabichou du Poitou: A firm yet creamy cheese with a salty and tangy flavor.
- Bûcheron: A semi-firm cheese that can be crumbled or sliced. It has a mild flavor and a harder texture when young, becoming softer and more intense as it ages.
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Pairing: Salads, crackers, cocktails, stout, gin and tonic, white wine
Pairing Goat Cheese with Salads
Goat cheese is a versatile ingredient that can be used in a variety of salads. A popular combination is a salad with arugula, Lebanese cucumbers, purple onions, grapes, and cranberries, topped with a lemon vinaigrette and goat cheese. The sweetness of the grapes and the tangy lemon vinaigrette complement the creamy, tangy goat cheese. For a less tangy option, use a balsamic vinaigrette instead of a lemon vinaigrette.
Pairing Goat Cheese with Crackers
Goat cheese is an excellent choice for crackers because of its mild tanginess and soft, crumbly texture. It mixes well with other cracker ingredients, such as herbs, and melts easily, resulting in a smooth taste. To make goat cheese crackers, combine goat cheese and butter with salt, herbs, and flour. Add milk to form a dough, which can then be baked in the oven.
Pairing Goat Cheese with Cocktails
When it comes to cocktails, goat cheese pairs well with gin-based drinks, especially those with botanical, floral, and citrus notes. The freshness and crispness of gin complement the natural flavor profiles of goat cheese. For a summer cocktail, try a gin and tonic with a slice of lemon, or a cucumber gimlet.
Pairing Goat Cheese with Stout
Stout is a dark, roasted beer that can be paired with goat cheese. While light beers go well with light cheeses, a stronger, more flavourful beer like stout can stand up to a funky, washed-rind cheese.
Pairing Goat Cheese with Gin and Tonic
Gin and tonic is a classic cocktail that pairs well with goat cheese. The botanical notes in the gin, such as juniper, citrus, coriander, and cardamom, complement the tangy and creamy flavours of the cheese. For a refreshing twist, add a slice of lemon or cucumber to the drink.
Pairing Goat Cheese with White Wine
Goat cheese pairs well with white wines, especially those with fresh acidity, such as Sauvignon Blanc. Other good options include citrussy whites like Bacchus, Côtes de Gascogne, Rueda, and crisp whites like Pinot Grigio, Albarino, and Italian whites. For a summer picnic, try a Provence-style rosé with your goat cheese.
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Health: Low lactose, low fat, rich in capric acid, not for pregnant women or children under 5
Goat cheese is a nutritious dairy product with several health benefits. It is rich in capric acid, a medium-chain fatty acid with antibacterial and anti-inflammatory properties, which can help combat P. acnes, a type of bacteria that increases inflammation and contributes to acne. Goat cheese is also a good source of protein, vitamins, minerals, and healthy fats.
One of the key advantages of goat cheese is its low lactose content. It contains less lactose than cow's milk, making it a suitable option for those with lactose intolerance or dairy allergies. Goat cheese is also easier to digest and is hypoallergenic, providing an alternative for those allergic to cow's milk products. Additionally, goat cheese has lower levels of A1 casein than cow's milk.
Despite these health benefits, goat cheese may not be suitable for everyone. It is recommended to avoid raw milk cheeses during pregnancy and for children under 5 years old. Raw milk has not been heat-treated, and there may be potential risks associated with consuming unpasteurized dairy products during pregnancy. However, pasteurized goat cheese can be introduced to children's diets in small crumbles, mixed or melted into other foods.
Goat cheese comes in a variety of textures, aromas, shapes, and aging periods. When choosing goat cheese, consider factors such as ripening time and personal taste preferences. Fresh goat cheese, for example, has a high water content and a mild, light taste, making it a gentle introduction to goat cheese. On the other hand, drier and more ripened goat cheeses will have a stronger flavor.
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Frequently asked questions
Goat cheese comes in many different textures and flavours, from crumbly to creamy, young to mature, mild to tangy, and fresh to aged. Fresh goat cheese is rindless, white, and tart in flavour. Semi-aged goat cheese has a white rind, while some are coated in an edible grey ash. The cheese may also be covered in herbs or wrapped in leaves.
Goat cheese is a good option for people with lactose intolerance, as it has a relatively low lactose content. It also contains capric acid, a flavourful fatty acid that promotes the development of good intestinal bacteria in humans.
Goat cheese is a great addition to salads, especially when crumbled on top. It can also be whipped with a little cream to make a spread for crackers, and paired with toppings like tomatoes, fresh herbs, tapenade, or sliced balsamic-marinated fruit. It is also commonly served on a cheese board with drinks like dark stout, gin and tonic, or a fruity and sweet white wine.
Popular types of goat cheese include Sainte-Maure and Chabichou du Poitou from France, as well as Drunken Goat, a semi-firm variety. Goat cheese from Spain is also popular, known for its mild, smooth, and fruity flavour from being soaked in wine.
