Randy Chandler
Goat cheese, also known as chèvre, is a dairy product made from goat's milk. It is produced in various forms, including soft, semi-soft, semi-hard, and hard varieties. The texture of goat cheese can range from creamy and spreadable to crumbly and firm, depending on factors such as ripening time, moisture content, and production techniques. Fresh goat cheese, often sold in logs, is known for its soft and spreadable texture, resembling that of cream cheese. On the other hand, aged goat cheeses can develop a fluffy middle with a gooey exterior or a firm and dry texture, depending on the aging process. Goat cheese is a versatile ingredient used in salads, paired with beet, or enjoyed on its own as part of a cheese board.
| Characteristics | Values |
|---|---|
| Texture | Soft, semi-soft, semi-hard, hard |
| Taste | Tangy, creamy, nutty, earthy, buttery, citrusy, salty, pungent, mild |
| Type | Fresh, aged, unaged, ripened, semi-ripened, pasteurized, salted |
| Shape | Logs, pucks, discs, pyramids, blocks, drums |
| Region | France, Italy, Armenia, Japan, Philippines, Middle East, Greece, US |
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What You'll Learn
- Goat cheese can be soft, semi-soft, or hard
- Soft goat cheese has a distinctive supple texture and a melt-in-the-mouth core
- Fresh goat cheese is soft, spreadable, and has a higher moisture content
- Aged goat cheese develops a more complex flavour profile and can be nutty, earthy, rich, or buttery
- Goat cheese is a dairy product with lactose, but it is lower than cow's cheese
Goat cheese can be soft, semi-soft, or hard
Goat cheese, or "chèvre", is a dairy product made from goat's milk. It is known for its crumbly texture and tangy taste. The texture of goat cheese can vary from soft to semi-soft to hard, depending on the production process and aging time.
Soft goat cheeses, such as chevre, have a creamy, melt-in-the-mouth texture and a fruity or tangy flavor. They are usually not aged for very long and are best enjoyed when fully ripened. As the use-by date approaches, soft goat cheese develops a stronger flavor. Local terroir goat cheeses, such as Sainte-Maure and Chabichou du Poitou, are popular examples of soft goat cheeses produced in the Loire Valley and Poitou regions of France.
Semi-soft goat cheeses, like Manouri from Greece, are aged for a short period, typically between 8 to 15 days. They have a white, soft texture and a pronounced goaty flavor.
Hard and firm goat cheeses, such as Formaela from Greece, are aged for longer periods, typically 3 to 4 weeks. During the aging process, the cheese loses moisture and develops a drier texture and a more complex, full-bodied flavor. Some aged goat cheeses are covered in an edible ash to prevent them from drying out and to preserve their surface.
The texture and flavor of goat cheese can be influenced by various factors during the production process, such as the type of starter agent, the time and pressure of draining, and the curing process. These variables allow cheesemakers to create a diverse range of goat cheeses to suit different tastes and preferences.
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Soft goat cheese has a distinctive supple texture and a melt-in-the-mouth core
Soft goat cheese is a popular variety of goat cheese. It is known for its distinctive supple texture and melt-in-the-mouth core. This texture is achieved through a specific cheese-making process, which involves variations in the type of starter, the time and pressure of draining, and the duration and temperature of the curing process. The younger and fresher the goat cheese is, the milder and fresher it will taste. Soft goat cheese, with its higher water content, is best enjoyed when fully ripened, as it develops a stronger flavour as the use-by date approaches.
Goat cheese, or chèvre, is made from goat milk and is considered a dairy product. It has a characteristic tangy taste and crumbly texture, similar to feta. However, traditional Greek feta is made from sheep's milk, while goat cheese is made solely from goat milk. Goat cheese has a higher moisture content compared to aged cheese, resulting in a higher level of bacteria, which is why it needs to be refrigerated.
The texture of soft goat cheese can vary from fluffy and gooey to supple and melting, depending on the specific type and ripening time. Some popular varieties of soft goat cheese include Soignon's goat cheese logs, which have a fluffy white rind and a melting texture, and chevre, which is a soft, creamy, melt-in-the-mouth cheese with a fruity taste. Other varieties include Banon, Bucheron, and Sainte-Maure, each with its own unique characteristics.
In addition to soft goat cheese, there are also semi-soft and hard varieties. Semi-soft goat cheeses are aged for 8 to 15 days, resulting in a white, soft texture and a pronounced goaty flavour. On the other hand, hard and firm goat cheeses are aged for 3 to 4 weeks, giving them a drier texture and a more full-bodied flavour. These variations in the aging process contribute to the diverse textures and flavours found in goat cheese.
Overall, soft goat cheese offers a unique sensory experience with its supple texture and melt-in-the-mouth core, making it a popular choice for cheese enthusiasts. Its production techniques and aging processes further contribute to the range of flavours and textures available within the category of soft goat cheese.
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Fresh goat cheese is soft, spreadable, and has a higher moisture content
Goat cheese, in general, can come in various textures, including soft, semi-hard, and hard varieties. The texture of the cheese depends on factors such as the type of starter agent, the time and pressure of draining, and the curing process. For example, semi-soft goat cheeses are aged for 8 to 15 days, resulting in a white, soft texture and a pronounced goaty flavour. On the other hand, hard and firm goat cheeses are aged for 3 to 4 weeks, yielding a drier texture and a more full-bodied flavour.
Some specific examples of soft goat cheeses include Chevre, a French variety known for its soft, creamy, melt-in-the-mouth texture and fruity notes; and Jibneh Arabieh, a soft white cheese found in the Middle East, particularly popular in the Persian Gulf region.
In addition to fresh goat cheese, there are also semi-soft and hard varieties that offer different taste experiences. The younger and fresher the goat cheese, the milder and fresher it will taste. Conversely, drier and more ripened goat cheeses will have a stronger flavour.
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Aged goat cheese develops a more complex flavour profile and can be nutty, earthy, rich, or buttery
Goat cheese, or chèvre, is a soft, creamy, and spreadable cheese with a tangy, creamy, and slightly citrusy flavour. It is usually made from goat's milk, which has less lactose than cow's milk and is easier to digest for those with sensitivity to lactose. While some people enjoy the fresh variety, others prefer aged goat cheese, which develops a more complex flavour profile.
Aged goat cheese can take on a variety of textures, from semi-soft to hard and firm, depending on the ripening time. The longer it is aged, the drier and stronger in flavour it becomes. This ageing process gives rise to a more intricate flavour profile, which can include nutty, earthy, rich, or buttery notes. For instance, Garrotxa, a dense and aged goat cheese, exhibits impressions of toasted hazelnuts and their skins, along with a delicate tang. Another example is the wine-washed goat cheese from the U.S., which has a fruity and sour cream flavour with a crumbly texture.
Blue goat cheese, a specific type of aged goat cheese, is made by mixing blue mould into the curds. This ageing process results in a sharper, earthier, and more pungent flavour compared to cow's milk cheese. Brie goat cheese, on the other hand, is more subtle and refreshing in taste than its cow milk counterpart.
The versatility of goat cheese extends beyond its freshness or age. It can be crafted into various shapes, including logs, pucks, discs, pyramids, blocks, or boxed like Camembert. This diversity in form, coupled with the range of flavours and textures that develop during ageing, contributes to the popularity of goat cheese among enthusiasts.
In summary, aged goat cheese undergoes a transformation, both in terms of flavour and texture. The ageing process enhances the cheese's flavour, moving beyond the tangy and citrusy notes of fresh goat cheese to develop a more nuanced profile that can include nutty, earthy, rich, or buttery characteristics. This complexity of flavours, along with the variety of textures available, makes aged goat cheese a delightful option for those seeking a more developed and intricate culinary experience.
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Goat cheese is a dairy product with lactose, but it is lower than cow's cheese
Goat cheese is a dairy product, and like all dairy products, it contains lactose. However, goat cheese has a lower lactose content than cow's cheese. Goat milk typically has about 1% less lactose than cow's milk. This is because the fat molecules in goat's milk are shorter than those in cow's milk, making it easier to digest for some people.
Many people with sensitivity to cow's milk find goat's milk easier to digest. However, whether a person with lactose intolerance can tolerate goat cheese depends on the severity of their intolerance. Some people with lactose intolerance may be able to consume goat cheese without issue, while others may find it triggers their symptoms. It is always best to consult a doctor or dietitian for individual guidance.
The lower lactose content in goat cheese is not due to a lactose intolerance, but rather a difference in some of the other components of the milk, such as different forms of proteins. Goat cheese also has a different taste and texture compared to cow's milk cheese. Fresh goat cheese has a high moisture content, a tangy and creamy flavor, and a smooth, soft, and spreadable texture.
Aged goat cheeses develop a more complex flavor profile over time, ranging from nutty and earthy to rich and buttery. The texture of aged goat cheese can vary, with some having a fluffy middle and gooey exterior, while others are harder. The aging process also affects the lactose content of the cheese, with fresh cheeses having a higher level of bacteria and, therefore, more lactose.
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Frequently asked questions
No, goat cheese can be soft, semi-soft, semi-hard, or hard.
Soft goat cheese, or Chevre, is white, creamy, and spreadable, with a tangy, fruity, or citrusy flavor. It is usually covered in a light-colored rind or skin and is not aged for very long.
Examples of soft goat cheese include Chevre, Sainte-Maure, Chabichou, and Kesong puti.
Formaela is a hard goat cheese produced exclusively in Arachova, Greece. Djamid or Jameed is another example of hard goat cheese that is popular in Jordan and Syria.
