Bushra Griffith
Goat cheese, also known as chèvre, is a type of cheese made from goat's milk. It has been produced for thousands of years and is especially popular in countries where dairy cows are less common. Goat's milk is commonly used to make cultured dairy products, and goat cheese comes in a variety of textures and flavours.
| Characteristics | Values |
|---|---|
| Nutritional content | Goat milk is higher in fat and minerals and contains less lactose, vitamin D, and riboflavin than cow milk. |
| Taste | Goat milk cheese has a tangier, fresher, and earthier taste than cow milk cheese. |
| Texture | Goat milk cheese tends to have a softer texture than cow milk cheese due to lower levels of casein, a milk protein that curdles. |
| Age | Goat milk cheese can be aged to develop a more complex flavor profile, becoming chalky, crumbly, nutty, or buttery. |
| Aroma | Goat milk cheese can have a barnyard-y aroma, which is part of its appeal for some consumers. |
| Lactose intolerance | Goat milk cheese may be suitable for people with lactose intolerance due to its lower lactose content. |
| Digestion | Goat milk cheese is easier to digest than cow milk cheese due to smaller fat molecules. |
| Availability | Goat milk cheese is widely available in grocery stores and specialty cheese shops. |
| Examples | Examples of goat milk cheese include Chevre, Garrotxa, Ticklemore, Drunken Goat, Goat Brie, Goat Cheddar, Goat Gouda, and more. |
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What You'll Learn
- Goat milk is low in casein, a milk protein that curdles, so it produces small, soft curds
- Goat milk is higher in fat and minerals and contains less lactose, vitamin D and riboflavin than cow milk
- Goat milk is only produced for 9-10 months per year, as goats are seasonal lactators
- Goat milk can be made into almost any kind of cheese, including hard, soft, blue and fresh
- Goat cheese has a naturally tangier, fresher taste than cow's milk cheese
Goat milk is low in casein, a milk protein that curdles, so it produces small, soft curds
Goat's milk is commonly used to make cheese and other cultured dairy products. Goat's milk contains less lactose, vitamin D, and riboflavin than cow's milk. It is also lower in casein, a type of milk protein that curdles. This means goat's milk produces small, soft curds that crumble easily. Goat's milk cheese tends to have a tangier, fresher taste than cow's milk cheese, and it often has a more distinctive aroma and flavour due to the presence of medium-chain fatty acids, including caprylic and capric acid.
The differences in fat composition between goat's and cow's milk also affect the texture and mouthfeel of the resulting cheeses. Goat's milk fat molecules are smaller, which makes goat's cheese easier to digest than cow's cheese. Goat's milk is also slightly higher in fat and minerals overall than cow's milk. This higher fat content contributes to the softer texture of young goat's cheese, which is typically soft, spreadable, and tangy.
Aged goat's cheese, on the other hand, can be chalky, crumbly, and earthy. The ageing process gives the cheese a more complex flavour profile, ranging from nutty and buttery to sharp and pungent. The texture of aged goat's cheese can vary, with some types remaining soft and moist, while others become hard through pressing.
Goat's milk cheese comes in many varieties, including fresh, hard, soft, blue, and high-fat cheeses. Examples of goat's milk cheeses include Garrotxa, Ticklemore, Drunken Goat, Chèvre, Crottin de Chavignol, Chabichou, Cheddar, Gouda, Manchego, and Brie. Goat's milk can also be blended with cow's milk to make cheeses such as Mont d’Or, Saint-Marcellin, and Gjetost.
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Goat milk is higher in fat and minerals and contains less lactose, vitamin D and riboflavin than cow milk
Goat's milk has a different nutritional profile to cow's milk. Goat's milk is higher in fat and contains more minerals than cow's milk. It also has lower levels of lactose, vitamin D, and riboflavin.
Goat's milk contains about 4.2% lactose, while cow's milk contains almost 5%. This means that people with a mild lactose intolerance may be able to tolerate goat's milk, although those with a severe intolerance should avoid it. Goat's milk is also an excellent source of protein, calcium, potassium, phosphorous, magnesium, and vitamin A.
Cow's milk and goat's milk are both naturally quite low in vitamin D unless fortified. However, international food composition databases have found that goat's milk vitamin D content can range from 0.6–2.8 μg/kg, while cow's milk ranges from 0.3–1.0 μg/kg.
Goat's milk is also thicker and creamier than cow's milk. This is because goat's milk is naturally homogenized, meaning the fat molecules are less likely to float to the top. The fat globules in goat's milk are also smaller, making it easier to digest.
Goat's milk is also said to have a different taste than cow's milk, which some people may prefer. Worldwide, more people consume goat's milk and goat milk products than cow's milk and cow milk products. This may be due to the fact that goats are smaller and consume less feed than cows, making them easier to keep in developing countries.
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Goat milk is only produced for 9-10 months per year, as goats are seasonal lactators
Goat's milk is indeed used to make cheese, butter, and yogurt, among other products. Goat cheese, or "fromage de chèvre" in French, has a variety of types, including Rocamadour and Montrachet. Some goat cheeses are buttery and mellow, with hints of lemon. Other varieties have a more subtle flavor, with notes of nut skins and cooked milk.
Goats are seasonal lactators, meaning they only produce milk for 9-10 months per year. During the peak of lactation, a goat can produce up to 1.5 gallons of milk per day. However, this amount gradually decreases towards the end of their lactation period. The lactation cycle for goats typically lasts for about ten months, and they produce more milk at the beginning of this cycle, a period known as freshening.
Goats have different breeding seasons depending on the climate. In temperate climates, they generally breed in the autumn, while in the tropics, breeding can occur year-round. The birth interval is typically about a year in temperate regions, while in the tropics, it can be as short as 260-290 days with good management.
The process of milking goats can vary depending on tradition, convenience, and budget. In most countries, goats are milked twice a day, 12 hours apart. However, during the height of lactation, they can be milked three times a day at eight-hour intervals to relieve pressure and increase milk yield. Proper milking equipment and a clean environment are essential to ensure the milk is safe for consumption.
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Goat milk can be made into almost any kind of cheese, including hard, soft, blue and fresh
Goat's milk can be made into almost any kind of cheese, including hard, soft, blue, and fresh varieties. While goat's milk cheese is often associated with soft, spreadable fresh cheese, such as chèvre, it can also be used to create a wide range of cheese types.
Hard goat cheeses include Crottin de Chavignol from France, while soft goat cheeses include Chabichou, Cabécou, and Banon, all from France. Blue goat cheeses, such as Spanish Cabrales and Italian Castelmagno, are made by mixing blue mold into the curds, resulting in a sharper, earthier, and more pungent flavour than cow's milk blue cheese.
Goat milk can also be used to make aged cheeses, such as Gouda, cheddar, and Manchego. These cheeses are typically aged for a minimum of 10 days, during which time they are pressed to remove moisture and create a harder texture. Aged goat cheeses can have a range of textures, from fluffy and gooey to firm and crumbly, and their flavours can be nutty, buttery, or earthy.
Goat milk cheeses often have a tangier, fresher taste than cow's milk cheeses due to the different types of fat in the milk. Goat milk is also lower in casein, a milk protein that curdles, resulting in smaller, softer curds. Goat cheeses tend to have higher levels of vitamins A, E, K, B6, and B3, and their distinctive flavour and aroma come from medium-chain fatty acids.
Goat milk cheese has been made for thousands of years and remains popular, especially in places where dairy cows are less common. It is a good alternative for those with lactose intolerance, as it contains smaller fat molecules and less lactose than cow's milk.
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Goat cheese has a naturally tangier, fresher taste than cow's milk cheese
Goat cheese is made from goat's milk, which is produced by domestic goats. Goat's milk is commonly used to make cheese and other cultured dairy products. Goat's milk cheese has a naturally tangier and fresher taste than cow's milk cheese. This is because goat's milk contains different fats to cow's milk, which contribute to the distinct flavour of goat's cheese. Goat's milk is low in casein, a milk protein that curdles, so it produces small, soft curds that are easily crumbled. Goat's milk is also higher in fat and minerals and contains less lactose, vitamin D, and riboflavin than cow's milk. This means that goat's cheese may be suitable for people with lactose intolerance.
Goat's cheese can be soft, hard, or blue. Soft goat's cheeses include Chabichou, Cabécou, Banon, and fresh chèvre. Hard goat's cheeses include Crottin de Chavignol and Bra. Blue goat's cheeses include Valençay, Humboldt Fog, Cabrales, Castelmagno. Other types of goat's cheese include goat's milk brie, goat's milk cheddar, and goat Gouda. Goat's milk brie is more subtle and refreshing than cow's milk brie, with a slight citrus tang. Goat's milk cheddar has a distinctive goaty tang, while goat Gouda has caramel overtones.
Goat's cheese can be fresh or aged. Fresh goat's cheese is the most popular type sold in the US. Aged goat's cheese is pressed hard for a minimum of 10 days, during which moisture dries out and the cheese hardens. However, not all aged goat's cheese is hard. Some aged goat's cheese is covered in edible ash to prevent it from drying out, and may have a fluffy middle and gooey exterior. Aged goat's cheese develops a more complex flavour profile over time, ranging from nutty and earthy to rich and buttery.
Goat's cheese has a distinctive flavour and smell, which comes from medium-chain fatty acids, including caprylic acid and capric acid. Some people perceive the barnyard-y aromas and game-y flavours of goat's cheese as part of its appeal. However, goat's cheese does not have the same acidity as fresh chèvre, so some people perceive it as milder.
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Frequently asked questions
Yes, cheese can be made from goat's milk.
Goat cheese is often called by its French name, chèvre.
Goat's milk cheese has a tangier, fresher taste than cow's milk cheese. It can also have barnyard-y aromas and game-y flavours.
Some goat's milk cheeses include Crottin de Chavignol, Chabichou, Cabécou, Banon, Valençay, Humboldt Fog, Garrotxa, Ticklemore, and Drunken Goat.
