Bushra Griffith
Goat cheese is a dairy product made from goat's milk. It is produced all over the world and is known for its tangy taste and white colour. Goat's milk can be made into almost any kind of cheese, including fresh and aged varieties. In the United States, fresh goat's milk cheese is commonly referred to as chèvre, the French word for goat. Goat's milk is lower in lactose and has a different fat structure compared to other animal milk, making it easier to digest.
| Characteristics | Values |
|---|---|
| Milk used | Goat milk |
| Distinctive flavour | Tangy |
| Fat content | Lowest among animal milk commonly used for cheesemaking |
| Fat structure | Smaller, lighter, and more homogenized |
| Colour | White |
| Common types | Chèvre, Robiola, Drunken Goat, Garrotxa, Ticklemore, Majorero, Añejo, Brunost, Xynotyro, Gbejna, Mozzarella, Ricotta, Feta |
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What You'll Learn
Goat cheese is made from goat milk
Goat cheese, as the name suggests, is made from goat milk. In America, the term "goat cheese" often refers to fresh goat's milk cheese, also known as chèvre, which is derived from the French word for "goat". Fresh goat cheese is the most popular type sold in the U.S. and typically has a soft, spreadable texture.
Goat's milk can be made into almost any kind of cheese, including aged varieties such as Gouda, cheddar, and manchego. Aged goat cheese is pressed hard for a minimum of 10 days, resulting in a harder texture as moisture and bacteria dissipate. Compared to fresh goat cheese, aged varieties develop a more complex flavor profile over time, ranging from nutty and earthy to rich and buttery.
Goat's milk is considered a dairy product and is higher in certain fatty acids, such as caproic and caprylic acid, than other animal milks. These fatty acids contribute to the tangy character of goat cheese and make goat's milk easier to digest, as it contains lower levels of lactose. Additionally, goat's milk cheeses tend to remain white due to the absence of beta carotene, which is present in cow and sheep milk.
Goat milk cheeses are produced around the world, with notable examples including Garrotxa from Spain, Drunken Goat from Spain, and Majorero from the Canary Islands. Other varieties include Xynotyro from Greece, Ġbejna from Malta, and Cabrales from Spain, which can be made from pure, unpasteurized cow's milk or blended with goat and/or sheep milk.
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Goat cheese is lower in fat than cow or sheep milk cheese
Goat cheese is made from goat's milk and is known to be healthier than cheese made from cow's milk. While goat's milk is considered a dairy product, it is lower in fat than cow or sheep milk cheese. This is due to the lower levels of sodium, cholesterol, and saturated fatty acids found in goat's milk. In addition, the fat molecules in goat's milk are smaller, making them easier to digest.
Goat's milk is also higher in certain fatty acids, such as caproic and caprylic acid, which contribute to the tangy flavor of goat cheese. This unique flavor sets goat cheese apart from other types of cheese and makes it a popular ingredient in a range of dishes, from salads to hot dishes. The flavor of goat cheese can vary from limestone-y and citrusy to musky and barnyardy, depending on the age of the cheese.
The versatility of goat cheese makes it an ideal replacement for high-fat cow cheese varieties. It is also a good option for those watching their calorie intake, as it contains fewer calories than cow or sheep milk cheese. Furthermore, goat cheese contains essential vitamins and minerals, such as vitamins A, B, and D, and calcium and phosphorus.
While goat cheese offers several health benefits, it may not be suitable for everyone. Individuals who are lactose intolerant or allergic to goat milk proteins may experience adverse effects such as bloating, gas, diarrhea, hives, itching, or difficulty breathing. Therefore, it is important to consider potential allergies or intolerances before consuming goat cheese or any other dairy product.
In summary, goat cheese is lower in fat than cow or sheep milk cheese due to its lower levels of saturated fatty acids and smaller fat molecules. It offers a unique flavor, versatility in cooking, and health benefits such as lower calories and essential nutrients. However, it is important to consider potential allergies or intolerances when consuming goat cheese or any other dairy product.
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Goat milk is higher in certain fatty acids than other animal milk
Goat cheese is produced using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese. While goat's milk is still considered a dairy product, it is higher in certain fatty acids than other animal milks. These include caproic, capric, caprylic, butyric, lauric, myristic, palmitic, and linoleic acids. At least 20% of the fatty acids in goat milk are short-chain fatty acids, which are easily digestible. The higher content of short- and medium-chain fatty acids in goat milk, compared to cow's milk, contributes to its improved digestibility.
The distinctive tang of goat cheese arises from the nature of goat's milk itself. The production of goat milk and its fatty acid composition are influenced by factors such as the animal's diet, forage type, and plant oil composition. For example, goats fed high levels of pasture forage exhibit higher levels of certain fatty acids, including caproic, capric, and caprylic acids.
Goat milk is also recommended for individuals with allergies or sensitivities to cow's milk due to its inherent biochemical properties and nutritional quality. It is important to note that the fatty acid profiles of dairy products are primarily determined by the raw milk content rather than cheese processing methods.
While goat's milk is known for its high levels of certain fatty acids, it is also the lowest in natural fat content among commonly used animal milks for cheesemaking. This contributes to the white appearance of goat cheeses, even in aged varieties, as they do not take on the buttery, yellow hue typical of aged cheeses made from cow or sheep milk.
In summary, goat milk is higher in certain fatty acids, such as caproic and caprylic acids, compared to other animal milks, contributing to the distinct tang of goat cheese and making it easier to digest. The production and fatty acid composition of goat milk are influenced by factors such as diet and forage type, and it is a recommended alternative for individuals with sensitivities to cow's milk.
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Goat cheese is often white in colour
Goat cheese is often made from goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese. Several fresh chèvres are made in a manner known as acid-set, where milk is allowed to ferment naturally, or with the addition of acid, to separate the curds from the whey. While this may contribute somewhat to some goat cheeses' tangy character, it is the nature of goat's milk itself where its distinctive flavour arises.
Beta carotene is a type of carotenoid, a natural pigment found in various plants, especially those with a deep orange or yellow colour, such as carrots and grass. Cows consume these plants as part of their diet. During digestion, beta carotene is broken down and absorbed into the cow's bloodstream. Eventually, it accumulates in the milk-producing glands of the cow, tinting the milk with a yellow hue. The higher levels of beta carotene in the cow's diet contribute to the characteristic yellow colour of cow's milk, setting it apart from the predominantly white goat's milk.
The colour of cheese is influenced by several factors, including the composition of the milk, added ingredients, fermentation, and maturation. The amount of fat and protein in the milk also influences the final colour of the cheese. In addition, cheese makers may choose to add natural or artificial colourings to the milk or cheese mixture to achieve and maintain a consistent colour.
Goat's milk cheeses are easily spotted on a cheeseboard because they tend to remain white in nature, even in aged varieties. This has to do with the presence of beta carotene, or lack thereof, in the various milks. Because goats lead a more active lifestyle than cows or sheep, they tend to get bruised more frequently than other animals.
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Goat cheese has a distinctive tangy taste
Goat cheese is produced using milk from domestic goats. It has a distinctive tangy taste, often described as "goaty" or "barnyardy". This distinct tang is due to the higher levels of certain fatty acids in goat's milk, such as caproic and caprylic acid. The tanginess of goat cheese can also be influenced by the cheesemaking process, particularly the age of the milk used and the separation of male and female goats during milk production.
Goat's milk is naturally homogenized, causing it to age and spoil faster than cow's milk. As goat's milk ages, its flavour becomes stronger and more "goaty". Therefore, the older the milk is when it is processed, the more pronounced the "goatyness" of the cheese will be. Additionally, during the breeding season, male goats emit strong-smelling hormones that can impact the flavour of the milk produced by female goats. Keeping male and female goats separate during this time can help mitigate this effect.
The tanginess of goat cheese can be further enhanced by the acid-set method of cheesemaking, where milk is allowed to ferment naturally or with added acid to separate the curds and whey. This method is commonly used for fresh chèvre cheeses and contributes to their tangy character.
While some people enjoy the tangy flavour of goat cheese, others may find it polarizing due to its strong "goaty" notes. However, it's important to note that the tanginess of goat cheese can vary depending on the quality of milk and cheesemaking practices. High-quality, fresh milk can result in milder-tasting goat cheese.
Goat cheese also differs from cow or sheep milk cheeses in appearance. Goat's milk cheeses tend to remain white, even in aged varieties, due to the lack of beta carotene present in goat's milk. This makes goat cheese easily distinguishable on a cheese board.
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Frequently asked questions
Yes, goat cheese is made from goat milk. However, some cheeses that are traditionally made with goat milk are now made with cow's milk, such as Añejo cheese and Jibneh Arabieh.
Some goat milk cheeses include Chèvre, Drunken Goat, Garrotxa, Gbejna, and Brunost (when made with goat milk, it is called Geitost).
Goat milk cheese is known for its tangy flavor, which comes from the higher levels of certain fatty acids in goat milk, such as caproic and caprylic acid.
Goat milk cheese is the lowest in natural fat content compared to other animal milk cheeses. It is also easier to digest due to its lower lactose content.
