Frederic Melton
Goat cheese, also known as chèvre, is a white, crumbly cheese with a tangy, barnyardy taste. While soft, fresh goat cheese is the most well-known type, it can also be hard. The hardness of cheese depends on how long it is aged, and goat cheese can be aged for a long time. Harder goat cheeses are less common because goats produce less milk than cows, and hard cheeses require more milk per volume of the finished product. However, hard goat cheeses do exist and are worth seeking out.
| Characteristics | Values |
|---|---|
| Most common type | Soft, fresh goat cheese |
| Hard goat cheese | Less common |
| Goat cheese flavour | Can range from gamey and tangy to mild and lightly sweet |
| Goat cheese texture | Creamy |
| Goat cheese aroma | Yeasty, wet hay |
| Goat cheese and lactose intolerance | Goat cheese has less lactose than cow cheese |
| Goat cheese and wine | Goat cheese is best paired with beer |
| Goat cheese and health | Goat cheese is packed with flavour, low in calories, fat and sodium |
| Goat cheese and milk | Goat cheese is made from goat milk |
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What You'll Learn
Goat cheese can be soft or hard
Soft, fresh goat cheese is the most well-known type, but it can also be firm or hard. The flavour of goat cheese can range from gamey and tangy to mild and even lightly sweet. The texture can be creamy, crumbly, moist, sticky, or runny.
Goat cheese is often unaged, but it can also be aged. The longer it is aged, the more approachable it tends to be. Some aged goat cheeses are firm enough to be grated, similar to Parmesan or Pecorino.
The difference in hardness between goat and cow cheeses may be due to the fact that goats produce less milk than cows, and hard cheeses use more milk per volume of the finished product than fresh cheeses. As a result, it may be more economical for goat farmers to sell fresh cheese.
Goat cheese is also easier to digest than cow's milk cheese, as it has smaller fat globules. This means that digestive enzymes can break them down more easily.
Goat cheese is a great alternative for people who are intolerant to cow's milk. It is also lower in calories, fat, and sodium than other cheeses, such as feta.
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It's usually served fresh
Soft, fresh goat cheese is the most widely known type of goat cheese. It is usually served unaged because many people enjoy its tangy, barnyardy flavour. However, some people dislike this flavour, describing it as "goaty" and "pungent". Good fresh goat cheese should be moist and creamy, with a clean, fresh, mouthwateringly tangy but not astringent flavour. It should not be grainy.
Fresh goat cheese is often served in salads, such as the beet salad popularised by Northern Californian cooks in the '80s. It can also be used to top roasted vegetables or added to a fruit salad. It pairs well with Sauvignon Blanc, but also goes well with beer, which can cut through the fat inherent in the cheese.
While fresh goat cheese is the most common type, harder goat cheeses do exist. Harder goat cheeses tend to be more economical for goat farmers to produce because goats produce a lot less milk than cows, and hard cheeses use more milk per volume of the finished product. Harder goat cheeses are also more approachable in terms of flavour, as the "goat" flavour is much more subdued.
Examples of harder goat cheeses include Garroxta, a naturally rinded Spanish aged goat cheese with a pleasantly gamy taste and silky texture, and Midnight Moon, a goat Gouda aged for six months or more. Harder goat cheeses can be used in the same way as harder cow cheeses such as Parmesan or Pecorino; for example, the aged goat cheese Capricious, produced by Achadinha in California, can be shaved on top of pasta.
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Goat cheese is often described as goaty or barnyardy
Goat cheese, or chèvre, is often associated with a "goaty" or "barnyardy" taste. This perception may be influenced by the fact that most goat cheese is consumed fresh, and some batches may be produced from milk that is not the cleanest, resulting in a stronger flavour. However, this stereotype does not apply to all goat cheeses, and there are many varieties with more subtle, mellow, or sweet flavours.
Goat cheese is known for its tangy, pungent, and creamy characteristics. The flavour can vary from gamey and tangy to mild and lightly sweet, depending on how it is produced. The milk used in production plays a significant role in the final flavour. For instance, milk sourced from goats within a 10-mile radius of the creamery can result in exceptionally fresh and clean-tasting cheese.
The perception of goat cheese as "goaty" or "barnyardy" may be due to the milk's higher fat content, which gives it a luscious, coating texture. This fat content also makes goat cheese easier to digest than cow's milk cheese, as the fat globules are smaller and more easily broken down by digestive enzymes. However, it is important to note that goat cheese still contains lactose, so it may not be suitable for those with lactose intolerance.
While soft, fresh goat cheese is the most well-known type, firmer varieties do exist. These include aged goat cheeses from the Loire Valley in France, as well as Spanish and Basque goat cheeses, which can be hard and excellent in taste. Aged goat cheeses tend to have a more subdued "goat" flavour, as other flavours develop with aging, making it less noticeable.
Goat cheese is a versatile ingredient that can be used in a variety of dishes, from salads to pasta. Its unique flavour and texture make it a popular choice for those seeking an alternative to cow's milk cheese. However, it is important to note that individual preferences play a significant role in cheese selection, and taste tests or sampling different varieties can help expand one's palate beyond stereotypes.
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It's easier to digest than cow's cheese
Goat cheese is often associated with a "`goaty" and "barnyardy" taste. However, this is a misconception, as the flavour of goat cheese varies depending on its production and origin. For instance, goat cheese from the Loire Valley in France is known for its buttery and rich texture, with only a slight citrus tang. In contrast, goat cheese from California is described as having a more pronounced goat flavour, akin to the tanginess associated with goat milk.
Goat cheese is generally softer than cow cheese due to the lower water content and different fat composition in goat milk. Goat milk contains smaller fat globules, which are easier for digestive enzymes to break down, making it a better option for those with lactose intolerance or cow milk intolerance.
The digestibility of goat cheese is further enhanced by its protein composition. Goat milk has a unique protein structure that differs from cow milk, making it more digestible for some individuals. This attribute of goat cheese is particularly advantageous for those with digestive sensitivities or intolerances.
While goat cheese is known for its soft and creamy texture, there are also firm and hard varieties available. Examples of harder goat cheeses include Garroxta, a natural rind Spanish goat cheese, and aged goat Gouda. These aged goat cheeses undergo a transformation in flavour, with the "goatiness" becoming more subdued and other flavours, such as nuttiness, becoming more prominent.
In summary, goat cheese offers a diverse range of flavours and textures, from soft and creamy varieties to harder, aged options. Its easier digestibility, due to the smaller fat globules and unique protein composition in goat milk, makes it a favourable alternative for those with lactose or cow milk intolerances.
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It's lower in fat and calories than cow's cheese
Goat cheese is generally lower in fat and calories than cow's cheese. This is because the fat globules in goat's milk are smaller and easier to digest than those in cow's milk. As a result, goat cheese is also easier on the gut and is a good option for people with lactose intolerance.
Goat cheese is a high-quality protein source and is abundant in vitamins and minerals such as vitamin B12, calcium, and phosphorus. It also contains probiotics that enhance intestinal health. The vitamins, minerals, and protein in goat cheese can improve health in a number of ways. For example, calcium helps build and strengthen bones and may protect against cancer, diabetes, and high blood pressure. Goat cheese also contains riboflavin, or vitamin B2, which is important for the production and functioning of new cells.
The flavor of goat cheese varies depending on how it is produced, ranging from gamey and tangy to mild and lightly sweet. The longer it is aged, the more approachable it tends to be. Some goat cheeses are buttery and mellow, with hints of lemon. Firm, aged, and rinded varieties offer flavors of nut skins and cooked milk, which are much more subtle than younger styles.
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Frequently asked questions
No, goat cheese can be hard or soft.
Goat cheese is usually served fresh because it is in high demand and can be sold for a high price. Goat cheese also has a unique flavor that is best enjoyed when fresh.
Goat cheese can taste anywhere from gamey and tangy to mild and lightly sweet.
Some hard goat cheeses include Garroxta, Beemster Goat Gouda, and Achadinha Capricious.
Some soft goat cheeses include Bonne Bouche, Chèvre, and Goat Brie.
