Andy Montoya
Brie and goat cheese are two distinct varieties of cheese with their own unique characteristics. While brie is traditionally made from cow's milk and has a mild, earthy, and nutty flavor, goat cheese, also known as Chèvre in France, is tangier and slightly tart. The choice between the two ultimately depends on personal preference, as brie caters to those who prefer a milder, creamier cheese, while goat cheese suits those seeking a tangier flavor and higher nutritional value.
| Characteristics | Values |
|---|---|
| Taste | Brie: Mild, nutty, earthy |
| Goat Cheese: Tangy, grassy, mineral-y, spicy | |
| Texture | Brie: Smooth, buttery, creamy |
| Goat Cheese: Creamy, gooey, crumbly | |
| Color | Brie: Cream |
| Goat Cheese: Milky white | |
| Rind | Brie: White, edible |
| Goat Cheese: White, edible | |
| Nutrition | Brie: 334 calories, 27.68g of fat per 100g |
| Goat Cheese: 364 calories, 29.84g of fat per 100g | |
| Pairing | Brie: Fruits, nuts, wines |
| Goat Cheese: Crisps, fresh fruit, vegetables, sandwiches, egg dishes, pork, desserts, sauvignon blanc |
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What You'll Learn
Brie is traditionally made from cow's milk
Brie is a soft, creamy, buttery cheese that originated in France and is now produced internationally. It is traditionally made from cow's milk but can also be made from goat's milk. The cheese is high in fat and rich in calcium with a relatively high sodium content. It is also a good source of protein and vitamins A and B-6.
Brie is named after the French region from which it originated, roughly corresponding to the modern département of Seine-et-Marne. It is a soft cow's-milk cheese with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour depending on the ingredients used and its manufacturing environment. Brie is usually produced in large wheels, 23 to 37 cm in diameter, and thus ripened more slowly than smaller cheeses. The cheese is ready to eat when the outside is firm, and the inside is slightly bouncy and resilient. Underripe brie is stiff to the touch, while overripe brie is creamier and almost runny. The cheese is sometimes served baked.
The traditional method of making brie involves adding rennet to raw milk and warming it to a maximum temperature of 37°C. Enzymes and rennet are added to help the milk thicken and curdle. The curd is then cut and ladled into round moulds, and the whey is drained off. The cheese is salted and then left to rest for a week to allow the rind to bloom.
While brie is traditionally made from cow's milk, some varieties use goat's milk. Goat's milk brie has a tangier, more mineral-like taste and is often described as grassy or spicy. It has a bright white paste and a creamy texture that is gooier than the runnier texture typical of cow's milk brie. Goat's milk brie also tends to be milder and less aromatic than cow's milk brie. The smaller fat globules in goat's milk keep the cream incorporated, rather than allowing it to rise to the top as it does with cow's milk. This makes goat's milk brie easier to digest for some people.
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Goat's milk brie has a higher concentration of fatty acids
The difference in flavour between goat's and cow's milk brie can be attributed to the chemical makeup of the milk used. Goat's milk has a much higher concentration of specific fatty acids, while cow's milk has a higher amount of milk protein. This distinction in milk protein levels is why goat's milk cheese is less strong and stretchy than cow's milk cheese. For example, mozzarella made from goat's milk would likely fall apart due to its lack of strength.
The tanginess of goat's milk brie is also influenced by the smaller fat globules in goat's milk, which keep the cream incorporated rather than rising to the top as it does with cow's milk. This characteristic of goat's milk can make it easier to digest for some people. Additionally, the bright white colour of goat's milk brie is due to the goat's liver filtering out more beta carotene, promoting healing in the animal's body.
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. Yeast is then added to feed the Penicillium candidum mould responsible for the bloomy rind characteristic of brie. Despite following the same production process, the resulting goat's milk brie has a tangier and less aromatic flavour than its cow's milk counterpart.
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Goat's milk brie is milder and less aromatic
The difference in flavor and texture between goat's milk brie and cow's milk brie can be attributed to the chemical makeup of the milk used. Goat's milk has a higher concentration of specific fatty acids and a lower amount of milk protein compared to cow's milk. This lower amount of milk protein results in a softer and semi-soft cheese, which is why goat's milk cheese often has a softer texture.
In terms of appearance, goat's milk brie has a brighter white color compared to the cream-colored cow's milk brie. This is because goats' milk contains less carotene, which is converted into colorless vitamin A by their bodies. On the other hand, cows' milk has a yellowish tint due to the presence of carotene.
Goat's milk brie is also said to be easier to digest for some people who cannot tolerate cheese made from cow's milk. This is because goat's milk contains slightly less protein, fat, and calories, while having higher levels of vitamin A, vitamin B1, and riboflavin.
When it comes to pairing, goat's milk brie goes well with crackers, fresh fruit, cured meat, and olives. It can also be baked into various dishes, such as grilled cheese, pizza, or dips. In terms of wine pairing, a crisp sauvignon blanc or albariño is often recommended to complement the tanginess of goat's milk brie.
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Goat's milk brie is more expensive
Firstly, the higher cost of goat's milk brie can be attributed to the availability and demand for goat's milk. In the United States, there are significantly fewer milk goats than cows, with only about 4% of the number of milk cows as of 2021. Goats are also smaller animals that produce a lower volume of milk compared to cows, and they are less commonly raised for milk production. This limited supply of goat's milk contributes to the higher price of goat's milk brie. Additionally, the demand for goat's milk cheese has been increasing as consumers explore alternatives to cow's milk cheese, further driving up prices.
Another factor influencing the cost is the production process and scale of production. Goat's milk cheeses often employ traditional, artisan methods, which can be more labor-intensive and time-consuming than large-scale, high-tech operations. The process of making goat's milk brie is similar to that of cow's milk brie, but the smaller fat globules in goat's milk keep the cream incorporated, resulting in a gooey texture that some find easier to digest. However, the lower yield of milk from goats and the additional labor required to milk them contribute to the higher production costs of goat's milk brie.
Furthermore, cow dairies often receive substantial funding, subsidies, and marketing support from government and industry associations, which can drive down the price of cow's milk cheese. In contrast, goat dairies are not always included in these support programs, resulting in higher prices for their products.
The distribution channels and retail costs also play a role in the higher price of goat's milk brie. Goat's milk cheeses may have higher transportation costs due to the smaller scale of production, and once the cheese reaches retailers, the labor of cheesemongers to cut, wrap, weigh, and label the cheese adds to the overall cost.
Lastly, the unique characteristics of goat's milk brie, such as its tangy, earthy, and citrusy flavors, bright white color, and creamy texture, may also contribute to its higher price. These distinct qualities are valued by cheese enthusiasts and can command a premium in the marketplace.
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Goat's milk brie has a tangier, more mineral-y taste
The tanginess of goat cheese is not just a matter of preference but also has functional benefits. The higher concentration of fatty acids in goat cheese can lead to a softer or semi-soft cheese, making it a desirable texture for certain types of cheeses. For example, soft cheeses like brie benefit from the creaminess of goat's milk, and even semi-soft cheeses like gouda can gain a similar advantage. The lower protein content in goat's milk also means that goat cheese is less likely to become too hard or firm, even with ageing. This characteristic allows for greater versatility in the types of dishes it can be used in, such as salads, pizzas, and baked goods.
The unique flavour and texture of goat's milk brie also make it a good substitute for other cheeses. Its tanginess and creaminess can enhance dips and grilled cheese sandwiches. It can also be baked into pastries or topped with honey, providing a surprising twist to pizzas and grilled cheese. In terms of nutrition, goat's milk brie contains less protein, fat, and calories than cow's milk brie, while offering higher amounts of vitamin A, vitamin B1, and riboflavin.
The distinct characteristics of goat's milk brie can be attributed to the chemical makeup of goat's milk. The higher concentration of fatty acids and lower amount of milk protein are key factors in creating its signature taste and texture. This results in a cheese that is not only delicious but also easier to digest for some people. The smaller fat globules in goat's milk keep the cream incorporated, making it a more digestible option for those who cannot tolerate cheese made from cow's milk.
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Frequently asked questions
The most noticeable difference between Brie and Goat cheese lies in their texture and taste. Brie is smoother and milder, while Goat cheese is tangier and has a creamier texture.
Brie has a smooth and buttery consistency with a mild, nutty flavor. It is traditionally made from cow's milk, which contributes to its earthy flavor profile.
Goat cheese has a distinct tangy kick and a creamier texture. Its flavor can be described as grassy or spicy, with a higher concentration of fatty acids.
The choice between Brie and Goat cheese depends on personal preference and dietary considerations. If you prefer a milder, smoother cheese, Brie might be a better option. If you enjoy stronger, tangier flavors and are looking for a cheese with higher nutritional value, Goat cheese is a good choice.
Brie pairs well with fruits, nuts, and a variety of wines, making it a staple on cheese boards. Goat cheese can elevate the flavors of salads, pizzas, and baked goods. It also complements sandwiches, egg dishes, pork, and desserts.
