Bushra Griffith
Goat cheese, or Chèvre, is a versatile cheese made from goat's milk. It is one of the world's oldest cheeses, dating back to the domestication of goats around 10,000 to 11,000 years ago. Goat cheese comes in a variety of textures, ranging from soft and spreadable to hard and crumbly, with flavours that can be mild, tangy, earthy, or even barnyard-like. Its unique characteristics make it a popular ingredient in dishes such as salads, sandwiches, and pasta, as well as a delightful pairing with fruits, nuts, and bread.
| Characteristics | Values |
|---|---|
| Flavour | Tart, earthy, nutty, sweet, salty, mild, creamy, tangy, strong, "goaty", barnyard, gamey |
| Texture | Crumbly, creamy, soft, semi-soft, hard, spreadable |
| Colour | White, ivory |
| Rind | Some have edible rinds, some do not have rinds. Harder variants have natural or waxed rinds, while those ripened with white mould have fluffy jackets. |
| Aroma | Robust, clean, sharp |
| Health | Goat cheese is lower in fat, cholesterol and calories than cow's milk cheese, and higher in calcium. It is also more easily digestible, which may be due to its shorter fat molecules. |
| Lactose | Goat cheese is not lactose-free, but some people with lactose intolerance can eat it. |
| Storage | Softer goat cheeses should be stored in the fridge, sealed in foil or in a plastic container. Harder goat cheeses should be wrapped in parchment or wax paper and stored in the fridge. |
| Uses | Spreading on bread, baguette slices, crostini, toast or bagels. Crumbling over salads. Melting into cooked dishes. Serving with honey, sliced pear, walnuts, or warmed bread. |
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What You'll Learn
- Flavour and texture: tangy, earthy, barnyard, nutty, creamy, crumbly, spreadable, sharp, or mild
- Goat cheese and lactose intolerance: goat cheese is not lactose-free, but some lactose-intolerant people can eat it
- Goat cheese pairings: honey, pear, walnuts, salad, fruit, bread, pasta, pizza, or soup
- Goat cheese varieties: feta, Humboldt Fog, chevre, or cheddar
- Making goat cheese: pasteurised or raw milk, fermentation, coagulation, moulding, salting, ripening, or marinating
Flavour and texture: tangy, earthy, barnyard, nutty, creamy, crumbly, spreadable, sharp, or mild
Goat cheese is a versatile cheese with a wide range of flavours and textures. It can be tangy, earthy, nutty, creamy, crumbly, spreadable, sharp, or mild.
Goat cheese is any cheese made from goat's milk. It is one of the world's oldest cheeses, dating back to the domestication of goats around 10,000 to 11,000 years ago. Goat cheese is generally softer than cow's milk cheese due to its lower amount of casein, a milk protein that becomes firm when combined with substances like acid or rennet, which cause curdling. Goat cheese has a higher fat content than cow's milk cheese, and its flavour is often described as tangier and earthier, with a unique, goaty aroma. This distinct aroma is due to the presence of capric acid, a flavorful fatty acid that promotes the development of good intestinal bacteria in humans.
The flavour and texture of goat cheese can vary depending on its age. Young goat cheese tends to be fresh, mild, creamy, and spreadable, while aged goat cheese becomes firmer, harder, and sharper in flavour. As it matures, goat cheese develops a complex flavour profile, with hints of hazelnut and dried herbs. The texture becomes crumbly, and the cheese takes on a bitter edge that enlivens surrounding flavours and offers a rich savour.
Goat cheese can be used in a variety of dishes, such as salads, sandwiches, pizzas, risottos, pasta, and soups. It can be crumbled, melted, or simply served with warmed bread. Softer goat cheeses can be stored sealed in foil or in a plastic container in the fridge, while harder varieties should be wrapped in parchment or wax paper.
While some people may still associate goat cheese with a strong, "goaty" taste, the dairy goat industry has evolved, and today's consumers expect fresh-tasting cheese without this off-putting finish. Researchers have developed flavour lexicons to characterise the diverse range of American goat cheeses, moving beyond the blanket descriptor of "goaty".
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Goat cheese and lactose intolerance: goat cheese is not lactose-free, but some lactose-intolerant people can eat it
Goat cheese, or Chèvre, is a versatile cheese with a wide range of flavours and textures. From crumbly to creamy, mild to tangy, 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 cheese is made using either pasteurized or raw goat's milk. After warming the milk, a starter culture is added to begin fermentation, followed by rennet, which forms curds. The solid curds are then moulded and drained, and salt is added to form the rind and control microorganisms. Some goat cheeses can be eaten immediately after draining, while others undergo more extensive ripening.
Goat cheese is not lactose-free, but it contains significantly less lactose than cow's cheese. According to Healthline, fresh goat cheese naturally has less lactose because goat milk has less lactose than cow milk. Harder and more aged goat cheeses have even less lactose, as it is further broken down by bacteria during the ripening process. As a result, some people with lactose intolerance may be able to tolerate goat cheese, especially aged varieties.
The shorter fat molecules in goat's milk also enhance its digestibility, making it a good option for those with mild to moderate lactose intolerance. However, it's important to note that lactose intolerance exists on a spectrum, and not everyone will have the same severity of reaction. While goat cheese may be more digestible, it is not a guarantee that it will be well-tolerated by all lactose-intolerant individuals. It is always recommended to consult with a medical professional before making dietary changes.
In addition to its lower lactose content, goat cheese has other benefits for those with lactose intolerance. Goat's milk contains mainly A2-type casein, while cow's milk contains both A1 and A2 casein. A1 casein can cause gastrointestinal discomfort and problems with lactose digestion, so choosing goat cheese may help reduce these symptoms.
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Goat cheese pairings: honey, pear, walnuts, salad, fruit, bread, pasta, pizza, or soup
Goat cheese, or Chèvre in French, is a versatile cheese with a range of flavours and textures. It can be crumbly or creamy, mild or tangy, and is often described as earthy. Its distinctive character comes from capric acid, a flavourful fatty acid that promotes good gut health.
With Honey
Goat cheese pairs well with honey, especially when combined with other ingredients such as pears, walnuts, or pecans. A simple and elegant appetizer or dessert can be made by baking sliced pear with goat cheese and walnuts, drizzling with honey, and serving with bread or crackers.
With Fruit
Goat cheese and fruit is a classic combination, with the cheese adding richness and depth to a fruit salad. A summer salad might include arugula, Lebanese cucumbers, purple onions, grapes, and dried cranberries, topped with crumbled goat cheese and a lemon vinaigrette. Fresh berries also balance well with goat cheese and honey, and can be served with crackers or sliced baguette.
With Walnuts
Walnuts are another ingredient that pairs well with goat cheese in a salad. A spinach salad with walnuts and goat cheese can be topped with walnut oil and olive oil, or served with smoked turkey.
In Soup
Goat cheese can be added to a soup to make it creamy and comforting. A broccoli and goat cheese soup combines chicken broth, heavy cream, broccoli, and goat cheese, with salt to taste.
On Pizza
Goat cheese can be used as a pizza topping, combined with ingredients such as arugula, tomatoes, olive oil, and prosciutto.
With Bread
Goat cheese can be combined with honey and chives to make a quick, tasty bread.
With Pasta
Goat cheese adds a distinctive creamy and tangy quality to a tomato sauce for pasta. It can be combined with basil, garlic, and onion, and tossed with penne or another sturdy variety of pasta.
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Goat cheese varieties: feta, Humboldt Fog, chevre, or cheddar
Goat cheese, or Chèvre, is a versatile cheese with a wide range of flavours and textures. It can be crumbly, creamy, mild, tangy, earthy, or even have fruity notes. The French term Chèvre refers to any traditional French goat's cheese.
Feta
Feta is a goat cheese variety primarily made from ewe's milk, with up to 30% goat milk. It has a firm and crumbly texture, a light saltiness, and a rich goaty finish. It pairs well with summer foods like tomatoes, watermelon, and lime-cured onions.
Humboldt Fog
Humboldt Fog is a mould-ripened goat cheese with a central line of edible vegetable ash. It has a creamy texture and a fresh, tangy, and earthy flavour with floral and herbaceous notes, and a clean citrus finish. It is best served cold and can be drizzled with honey and paired with prosciutto, tart apple, and Marcona almonds.
Chevre
Chevre is a soft, creamy, and fruity French goat cheese that melts in your mouth. It is usually covered in a light-coloured rind and is best enjoyed when not aged for very long. It can be served hot as chèvre chaud.
Cheddar
While cheddar is a variety of cheese that is typically made from cow's milk, it can also be made from goat's milk.
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Making goat cheese: pasteurised or raw milk, fermentation, coagulation, moulding, salting, ripening, or marinating
Goat cheese, or chèvre, is made using the same coagulation and separation process as cheese made from cow’s milk. However, it differs in nutrient content and is digested differently, making it a hypoallergenic alternative for those allergic to cow's milk cheese.
Goat cheese can be made from either raw or pasteurised milk. Pasteurisation involves heating the milk to 72°C for 15 seconds, which reduces the bacterial population of the milk. High-pressure treatment is another option, which is conducted at 500 MPa for 15 minutes at 20°C.
Once the milk has been treated, fermentation can begin. This involves adding a blend of culture, yeast, and rennet to a vat filled with milk. The yeast is added to the mixture to softly develop the centre, creating a velvety consistency once the cheese reaches the rind.
After fermentation, the mixture will begin to coagulate and separate into curds and whey. Once the curds have formed, they are cut and drained of whey before being poured into moulds. The moulding process allows the cheese to take on a variety of forms, from cup-shaped to compact shapes.
After the cheese has been moulded, it is lightly coated in brine to prevent the growth of unwanted mould. The cheese is then left to age for a minimum of 3-4 weeks. During this time, the cheese will ripen from the centre to the rind, and the rind will slowly grow thicker.
Once the cheese has aged, it can be salted and/or marinated. Salting involves sprinkling a small amount of salt on top of the cheese and allowing it to penetrate. Marination involves submerging the cheese in olive oil and various flavourings, such as garlic, thyme, fennel seed, and lemon peel. Marinated goat cheese can be stored in the refrigerator for up to one week.
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Frequently asked questions
Goat cheese is often described as having a tart, tangy, and earthy flavor. Some people describe the flavor as "barnyard" or "goaty", but this is usually due to a lack of exposure to goat cheese or because the milk used to make the cheese was not fresh. The flavor of goat cheese varies depending on its age, with young goat cheese being fresh, mild, creamy, and spreadable, and aged goat cheese being harder, sharper, and more bitter, with hints of hazelnut and dried herbs.
Goat cheese is made using either pasteurized or raw goat's milk. The milk is warmed to around 65°F, and then a starter culture is added to begin fermentation, followed by rennet, which causes the milk proteins to coagulate and form curds. This process takes around one to two days. The solid curd is then scooped into molds, drained for around 24 hours, and then sprinkled with salt, which adds flavor and helps form the rind. Some goat cheeses are eaten immediately after draining, while others undergo further ripening for up to a year.
Goat cheese can be served in a variety of ways, including on bread, baguette slices, crostini, toast, or bagels. It can also be crumbled over salads, especially those with sweet fruits, or melted into cooked dishes such as pizza, risotto, pasta, or soup. Softer goat cheeses can be stored sealed in foil or in a plastic container in the fridge, while harder goat cheeses should be wrapped in parchment or wax paper.
