Patrick Oconnell
Brie is a soft-ripened cheese with a creamy texture and an edible bloomy rind. It is usually made from cow's milk, but goat's milk brie is also available. Goat's milk brie is produced by cheesemakers in France, Canada, and the United States. It is made using the same methods as cow's milk brie, but the smaller fat globules in goat's milk keep the cream incorporated, resulting in a milder and less aromatic cheese. Goat's milk brie also has a brighter white colour and a thinner rind compared to its cow's milk counterpart.
| Characteristics | Values |
|---|---|
| Common | Yes |
| Texture | Creamy, oozy, velvety, more gooey than cow's milk brie |
| Rind | Bloomy, bright white, remarkably thin |
| Flavor | Tangy, earthy, nutty, grassy, buttery, sweet, delicate, citrusy |
| Aroma | Yeasty, wet hay |
| Pairings | Baguette, crackers, fresh fruit, cured meat, olives, honey, white wine |
| Price | More expensive than cow's milk brie |
| Ease of digestion | Easier to digest than cow's milk brie |
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What You'll Learn
- Goat brie is made by some cheesemakers in France, Canada, and the US
- Goat brie is milder, less aromatic, and has a brighter white colour than cow's milk brie
- Goat's milk is easier to digest than cow's milk
- Goat brie has a tangy, earthy flavour and a creamy texture
- Goat brie pairs well with baguettes, crackers, cured meats, and olives
Goat brie is made by some cheesemakers in France, Canada, and the US
Goat brie is a young, soft-ripened cheese with a creamy paste and an edible bloomy rind. The rind and interior of goat's milk brie are a brighter white than the cream color of cow's milk brie. The smaller fat globules in goat's milk keep the cream incorporated rather than rising to the top, as is the case with cow's milk. This makes goat's milk easier to digest, and people who cannot tolerate cheese made from cow's milk can often enjoy cheese made from goat's milk.
Goat brie has a slightly tangy, often earthy flavor reminiscent of mushrooms, a bright white paste, and a creamy texture that might be described as more gooey than the runnier texture typical of cow's milk brie. The flavor of goat brie is also milder and less aromatic than cow's milk brie. Goat brie producers use the same production methods as those used for cow's milk brie, adding rennet and enzymes to the milk and then heating it to cause curds to form.
In the US, Aldi sells a goat milk brie that is more flavorful than cow's milk brie, and at a lower price. Goat brie can be paired with a baguette or crackers, fresh fruit, cured meat, and olives. It can also be baked in a skillet with mushrooms, wrapped in puff pastry, or topped with honey. It is an unexpected choice for grilled cheese or pizza and adds creaminess to dips.
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Goat brie is milder, less aromatic, and has a brighter white colour than cow's milk brie
Goat brie is a variety of the traditional French cow's milk cheese, brie. While cow's milk brie is known for its creamy texture and distinctive aroma, goat's milk brie stands out for its milder flavour, less pungent aroma, and brighter white colour.
Goat's milk brie is produced using the same methods as cow's milk brie. Rennet and enzymes are added to the milk, which is then heated to form curds. These curds are packed into moulds, and any excess whey is drained off. The addition of yeast feeds the Penicillium candidum mould, which is responsible for the distinctive rind of brie.
The difference in appearance between goat and cow brie can be attributed to carotene conversion. Goats convert the carotene in grass and hay into colourless vitamin A, resulting in milk with a brighter white colour. On the other hand, cows do not convert carotene, leading to milk with a yellowish hue.
Goat brie offers a unique flavour profile compared to its cow's milk counterpart. It is often described as having a slightly tangy, earthy, or mushroomy taste with hints of lemon. This distinct flavour makes it a versatile ingredient that pairs well with baguettes, crackers, fresh fruit, cured meat, and olives. It can also be baked into various dishes, adding a creamy texture to skillets, puff pastries, grilled cheese, or pizza.
In terms of texture, goat brie tends to have a thinner rind and a creamier, more gooey paste compared to cow's milk brie. This characteristic makes it ideal for those who enjoy including both the rind and the paste in each bite.
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Goat's milk is easier to digest than cow's milk
Goat's milk is often considered easier to digest than cow's milk. This is due to the fat globules in goat's milk being much smaller, which makes it easier on the digestive system. Goat's milk is also naturally homogenized, meaning the fat molecules are less likely to separate and float to the top. This is why goat's milk does not require homogenization, unlike cow's milk.
Goat's milk also contains less lactose and different forms of proteins than cow's milk, which means that some people who are allergic to cow's milk can consume goat's milk without an allergic reaction. However, goat's milk is not suitable for those with lactose intolerance, as it still contains lactose.
Goat's milk is also an excellent source of vitamin A, which can help reduce the risk of cataracts, certain forms of cancer, and help children fight off measles. It also contains more vitamin B1 and riboflavin than cow's milk. Goat's milk is also said to be better for heart health and may help reduce cholesterol levels.
Goat's milk is one of the most widely consumed types of milk in the world, with nearly three-quarters of the world's population consuming it. This is partly due to the ease of keeping goats as opposed to cows in developing countries, where goat milk is an important source of calories, protein, and fats. Goat's milk is also preferred over cow's milk in many countries because of its taste.
Goat's milk is also used to make cheese, including a variety of brie. Goat brie is produced by French, Canadian, and American cheesemakers and tends to be milder and less aromatic than cow's milk brie. It has a bright white paste and rind and a creamy texture that is often described as gooey.
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Goat brie has a tangy, earthy flavour and a creamy texture
Goat brie is a tangy, earthy cheese with a creamy texture. It is a brie-style cheese made with goat's milk. While traditional brie is made with cow's milk, French cheesemakers, as well as some Canadian and American producers, have long been making brie with goat's milk.
Goat brie has a bright white paste and edible rind, with a texture that is creamier and gooier than the runnier texture of cow's milk brie. The rind and interior of goat's milk brie are a brighter white than the cream colour of cow's milk brie. The smaller fat globules in goat's milk keep the cream incorporated, rather than rising to the top as it does with cow's milk. This makes goat's milk easier to digest and a good option for those who cannot tolerate cheese made from cow's milk.
Goat brie has a milder, less aromatic flavour than cow's milk brie. It is also less tangy than other goat's milk cheeses, which tend to have piquant, animal flavours. Goat brie has a sweet and delicate flavour, with a slight citrus tang. It pairs well with a baguette or crackers, fresh fruit, cured meat, and olives. It can also be baked in a skillet with mushrooms, wrapped in puff pastry, or topped with honey.
Goat brie can be used in any recipe that calls for brie. It is a good choice for grilled cheese or pizza and adds creaminess to dips. It is best served at room temperature to enhance its flavour. Many types of white wine complement goat brie, especially crisp sauvignon blanc or albariño, and sometimes a floral and aromatic white such as an Argentinian torrontés.
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Goat brie pairs well with baguettes, crackers, cured meats, and olives
Goat brie is a type of brie cheese made from goat's milk. It shares characteristics with cow's milk brie, such as a creamy texture, an edible bloomy rind, and a tangy, earthy flavour. However, goat brie has a firmer texture, a milder flavour, and a lighter aroma compared to its cow's milk counterpart. The rind and interior of goat's milk brie are also a brighter white colour than the cream colour typically found in cow's milk brie.
Goat brie pairs well with a variety of foods, including baguettes, crackers, cured meats, and olives. When paired with a baguette, goat brie can be spread on toasted slices to create a simple yet delicious snack or appetizer. The crunchy texture of the toasted baguette slices complements the creamy, tangy flavour of the goat brie.
For a more elaborate dish, goat brie can be paired with crackers, cured meats, and olives to create a charcuterie board. The savoury, salty flavours of cured meats, such as salami, prosciutto, or sopressata, can balance the tanginess of the goat brie. Crackers provide a neutral base for the flavours of the meat and cheese, while also adding a satisfying crunch.
Olives, particularly when used in an olive tapenade, can also complement goat brie well. The salty, briny flavour of olives can enhance the tangy notes in the cheese, creating a harmonious combination. Whether used as a spread on a baguette or cracker or as part of a charcuterie board, olives can add a depth of flavour to the goat brie.
In summary, goat brie is a versatile cheese that can be enjoyed with a variety of accompaniments. Its creamy texture and tangy flavour make it a perfect match for crunchy baguettes, crackers, and cured meats, while its earthy notes are accentuated by the salty, briny flavour of olives. Whether enjoyed as a simple snack or a more elaborate appetizer, goat brie is sure to impress and satisfy.
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Frequently asked questions
Yes, brie can be made from goat's milk. While brie is usually associated with cow's milk, many French cheesemakers use goat's milk to produce brie, and some Canadian and American producers do too.
Goat's milk brie has a brighter white colour than the cream colour of cow's milk brie. It also tends to be milder and less aromatic than cow's milk brie. Goat's milk brie has a slightly tangy, often earthy flavour reminiscent of mushrooms.
Goat's milk brie pairs well with a baguette or crackers and fresh fruit, cured meat, and olives. You can bake it in a skillet with mushrooms, wrap it in puff pastry, or top it with honey. It also works well in grilled cheese or on pizza.
A whole wheel of goat's milk brie can be stored loosely wrapped in parchment or wax paper in the refrigerator for several weeks.
Goat's milk brie can be purchased from some cheesemongers and speciality cheese shops. Examples of goat's milk brie include Laura Chenel's Creamy Brie, Woolwich Dairy, Marin Cheese Company, and Vermont Creamery.
