Frederic Melton
Goat cheese is a popular choice in the culinary world, with a wide range of types and styles available. It is the only cheese made from goat's milk and is the lowest in natural fat content compared to other animal milk cheeses. Goat cheese can be aged or unaged, with aged goat cheese being pressed hard for a minimum of 10 days. The younger and fresher the goat cheese, the milder and fresher it will taste. Conversely, the drier or more ripened the goat cheese, the stronger its flavour will be.
| Characteristics | Values |
|---|---|
| Appearance | Goat cheese remains white even when aged. |
| Taste | Younger and fresher goat cheese is milder and fresher. Older and drier goat cheese is stronger and more complex. |
| Texture | Goat cheese becomes firmer and drier as it ages. |
| Bacteria | Goat cheese has a higher level of bacteria when fresh. As it ages, moisture and bacteria dissipate. |
| Age | Hard and firm goat cheeses are aged for 3 to 4 weeks. |
| Availability | Goat cheese is available in fresh and aged varieties. |
| Examples | Sainte-Maure, Valencay, Murray's Cave Aged Original, Selles-Sur-Cher, Blue Cheese, Gouda, Cheddar, Manchego, Chèvre |
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What You'll Learn
Fresh goat cheese
Goat cheese, or chèvre, is a fresh, rindless log of goat cheese that can be found in grocery stores, artisanal cheese shops, and farmers' markets. It is the most common type of goat cheese and is typically white, smooth, and supple. Fresh goat cheese has a high water content, a mild and tangy flavour, and a creamy, spreadable texture. It is perfect for spreading on crackers or baguettes and is a great way to introduce people to goat cheese.
The distinct tang of fresh goat cheese comes from the lower fat content and the conversion of beta carotene to vitamin A in goats' milk. Goats convert more beta carotene into vitamin A than other animals, resulting in milk that remains white even in aged varieties. This makes goat cheese easily identifiable on a cheese board.
The diversity of goat cheese is another appealing factor, with a wide range of textures and flavours available. From logs, pucks, discs, and pyramids to blocks and Camembert-style cheeses, goat cheese offers something for every taste. It is also the lowest in natural fat content compared to other animal milk cheeses, making it easier to digest.
Overall, fresh goat cheese is a versatile and delicious option for cheese lovers, offering a mild and tangy flavour that can be enjoyed on its own or as part of a cheese board. With its high water content and smooth, supple texture, it is a great choice for those new to goat cheese.
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Flavour and texture
Goat cheese, or chèvre, can be fresh or aged. Fresh goat cheese is often sold as soft, spreadable logs with a high moisture content. It has a tangy, creamy, and slightly citrusy flavour. Conversely, aged goat cheese is pressed hard for a minimum of 10 days, resulting in a drier texture as the moisture evaporates. The flavour of aged goat cheese is more complex and can range from nutty and earthy to rich and buttery. It often lacks the acidity of fresh goat cheese, giving it a milder taste. The texture of aged goat cheese can vary from hard and firm to fluffy and gooey, depending on the recipe and treatment during the ageing process.
The distinct tang of goat cheese is due to its high moisture content, which also contributes to a higher level of bacteria. This makes it important to keep fresh goat cheese refrigerated. The moisture content also affects the texture, with fresh goat cheese having a smooth and creamy texture similar to cream cheese. However, the fat composition in goat cheese differs from that of cow cheese, resulting in a less viscous mouthfeel.
The ageing process plays a crucial role in developing the flavour and texture of goat cheese. As goat cheese ages, it loses moisture and bacteria, becoming firmer and drier. Hard and firm goat cheeses are typically aged for 3 to 4 weeks, contributing to their full-bodied flavour. The younger and fresher the goat cheese, the milder and fresher it tastes. On the other hand, the drier or more ripened the goat cheese, the stronger its flavour becomes.
Goat cheese offers a diverse range of textures and flavours, making it a versatile option for cheese boards. It can be enjoyed at all stages of ageing, from fresh and tangy to aged and fruity. The Ripened goat log, for example, has a fluffy white rind and a fine, melting texture, while the interior of an aged goat cheese may be fluffy and gooey. Goat cheese logs, pucks, discs, pyramids, blocks, and Camembert-style boxes are just some of the shapes that contribute to the visual appeal of a cheese board.
The appearance of goat cheese also differs from other types of cheese. Goat cheese tends to remain white, even in aged varieties, due to the low levels of beta carotene in goat milk. This is because goats convert more beta carotene into vitamin A to support their active lifestyle. In contrast, cheeses made from cow or sheep milk tend to take on a buttery, yellow hue as they age and lose moisture.
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Goat cheese varieties
Goat cheese, or chèvre, is made from goat's milk and comes in a variety of textures and flavours. Fresh goat cheese, the most popular type sold in the US, is soft, creamy, and spreadable, with a tangy, mouthwatering flavour. It is often crumbled over salads.
Aged goat cheeses are pressed hard for a minimum of 10 days and can be covered in edible ash to prevent them from drying out. They develop a more complex flavour profile over time, ranging from nutty and earthy to rich and buttery. Examples include Midnight Moon, Lamb Chopper, and Goat Cheddar. Bonne Bouche is another aged goat cheese with a sweet, mellow flavour. It uses ash, resulting in a foggy grey colour.
Goat cheese can also be semi-firm, such as the variety called Drunken Goat. Some goat cheeses are described as having barnyard-y aromas and gamey flavours, which may be off-putting to some. However, there are many types of goat cheese to suit different tastes.
Goat brie, or goat Brie-like cheeses, are milder than their cow milk counterparts. They have a thin rind, a creamy texture, and a sweet and delicate flavour with a slight citrus tang.
Goat milk can be made into almost any kind of cheese, including soft-ripened varieties, which have a mushroomy rind, gooey creamline, and dense paste. Examples include Humboldt Fog and Truffle Tremor.
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Goat cheese and bacteria
Goat cheese is made from goat's milk, which has been used for human consumption since around 5000 B.C. Goat cheese is the lowest in natural fat content compared to other animal milk commonly used for cheesemaking. It is also high in calcium and a good source of selenium.
Goat cheese is often synonymous with chèvre cheese, the fresh, rindless logs of goat cheese that can be found in grocery stores, artisanal cheese shops, and farmers' markets. However, goat's milk cheeses come in many varieties, from young and fresh to aged and fruity. Hard and firm goat cheeses are typically aged for 3 to 4 weeks and have a full-bodied flavor and drier texture.
Goat cheese contains beneficial probiotics, a type of healthy bacteria. Probiotics colonize the intestines and compete with any unhealthy bacteria or pathogens, improving immune system function and reducing vulnerability to illness. The Lactobacillus rhamnosus EM 1107 bacteria, used in Brazilian goat cheese production, has been found to survive the digestive process and control intestinal inflammatory responses. This bacteria is being studied for potential use in dairy products with health benefits.
The process of making goat cheese involves coagulating raw goat milk, cutting the resulting curd into small pieces, shaping it, and draining out the whey. The cheese is then salted and ripened in wooden axes in a storage basement at controlled temperature and humidity levels. The microbial interactions and dynamics in goat cheese vary depending on the ripening period, with a stable microbiota composition reported after 26 weeks of ageing.
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Cave-aged goat cheese
Goat cheese, or chèvre, comes in a variety of textures, aromas, shapes, and aging periods. While fresh goat cheese is mild and light in taste, aged goat cheese has a stronger flavour and a drier texture.
Ford Farm Cheesemakers in the UK produces a renowned cave-aged goat cheese using traditional recipes and methods that have been passed down for centuries. Their cheese has won multiple awards, including Super Gold and Best British Cheese at the World Cheese Awards 2016.
Murray's Cave Aged Cheeses in New York City is another notable producer of cave-aged goat cheese. Their team of affineurs crafts original creations by ageing unmatured wheels from top creameries in their caves. These cheeses may be washed in beer, wrapped in spruce, or left to age with minimal intervention, resulting in unique flavours and textures.
Valley Shepherd Creamery also offers a selection of cave-aged goat cheeses, including the Verigoat, a creamy cheese with a sublime flavour, and the Gotogetagoat, their version of goat gouda aged for over four months.
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Frequently asked questions
Goat cheese is any cheese made from goat's milk. Goat's milk can be made into almost any kind of cheese.
Fresh goat cheese has a tangy, creamy, and slightly citrusy flavor. It’s bright and clean on the palate. Aged goat cheese develops a more complex flavor profile over time, ranging from nutty and earthy to rich and buttery.
Fresh goat cheese has high moisture content, which means it has a higher level of bacteria and needs to be kept refrigerated. Aged goat cheese is pressed hard for a minimum of 10 days, during which the moisture dries out and the cheese gets harder.
Examples of aged goat cheese include Sainte-Maure, Valencay, and Murray's Cave Aged Original 80:10:10. Hard and firm goat cheeses are aged for 3 to 4 weeks, while aged cheese in general is aged for three months or more.
