Kamil Perry
Goat cheese, also known as goat's cheese or chèvre, is a type of cheese made from goat's milk. It is produced in various countries, including France, which has a wide variety of goat cheeses. French goat cheeses come in different shapes and tastes and can be classified into three main categories: Fresh, Soft-Ripened, and Aged. They are developed over centuries of craftsmanship and can be paired with wines or used in recipes.
| Characteristics | Values |
|---|---|
| Country of Origin | France |
| Main Ingredients | Goat's Milk |
| Categories | Fresh, Soft-Ripened, and Aged |
| Flavor | Mild with goaty fruit notes |
| Texture | Soft, Semihard, Hard |
| Shape | Round Disk, Pyramid, Log |
| Pairings | Salads, Fruits, Honey, Wine |
| Production Method | Filtering Milk, Adding Curdling Agent, Molding, Drying, Flavoring, Curing |
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What You'll Learn
- French goat cheese (Chèvre) is made from goat's milk
- French goat cheese varieties include Tomme, Crottin, and Florette
- French goat cheese can be classified as fresh, soft-ripened, or aged
- French goat cheese is produced in regions such as Provence, Rhône-Alpes, and Loire
- French goat cheese can be paired with wines like Beaujolais, Condrieu, and Côtes du Rhône
French goat cheese (Chèvre) is made from goat's milk
French goat cheese, or Chèvre, is a type of cheese made from goat's milk. Goats were among the first animals to be domesticated for food production, and they produce high-quality, nutrient-rich milk even in difficult environments, making them valuable to arid or mountainous regions where other livestock cannot survive. The flavour of goat's milk is heavily influenced by the animals' diet, which often includes bitter plants that more delicate creatures will not consume.
French goat cheeses come in a variety of shapes and tastes, developed over centuries of craftsmanship. They can be classified into three main categories: Fresh, Soft-Ripened (soft cheese with a natural or bloomy rind), and Aged. Fresh goat cheese, for example, is mild-tasting, soft, and spreadable, and can be easily crumbled into a salad or paired with fruit. On the other hand, aged goat cheese, such as that from the Poitou-Charentes region in the Loire, is protected under France's appellation laws and has a PDO (Protected Designation of Origin) status. This cheese, known as Chabichou, is firmer and taller than Crottin, another French goat cheese, with a thicker layer of creamy ripeness under its crinkly rind.
The process of making goat cheese is similar to that of other cheeses. The milk is first filtered to remove impurities, and then a curdling agent, such as rennet or lemon juice, is added. The cheese is then separated from the whey (the uncurdled liquid part of the milk), moulded, dried, flavoured, and cured. Variations in this process, such as the type of starter, curing time and temperature, can result in different textures and flavours.
French goat cheese, or Chèvre, is thus a variety of cheese made from goat's milk, crafted using traditional methods and influenced by regional factors, resulting in a diverse range of flavours and textures.
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French goat cheese varieties include Tomme, Crottin, and Florette
Goat cheese, or chèvre, is indeed French. French goat cheese varieties include Tomme, Crottin, and Florette. These cheeses are made from goat's milk and offer a range of flavours and textures.
Tomme is a class of cheeses mainly produced in the French Alps and Switzerland. It can be made from cow, ewe, or goat milk, although Tomme de Savoie, the most famous variety, is made from goat's milk. Tommes are generally low in fat as they are made from skimmed milk, but some varieties, like Tomme de Boudane and Tomme de Revard, can contain 20-40% fat.
Crottin is a goat's milk cheese made in the Loire Valley, France. When young, it is moist and has a light tangy flavour. As it ages, Crottin becomes firmer and develops a fuller flavour. It is excellent served warm with greens and pairs well with white wines such as Sauvignon Blanc.
Florette, a French goat cheese, has a creamy and mild flavour with a hint of the distinctive goat cheese aroma. It is made with pasteurized goat's milk, resulting in a softer texture than other goat cheeses. Florette is a certified AOC (Appellation d'origine contrôlée), a designation awarded to only 14 French goat cheeses.
These three varieties of French goat cheese showcase the diversity of flavours and textures that can be achieved with goat's milk. From the tangy flavour of Crottin to the mild and delicate character of Florette, and the range of fat content in Tomme cheeses, French goat cheeses offer a unique and delightful sensory experience.
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French goat cheese can be classified as fresh, soft-ripened, or aged
French goat cheese, or Chèvre, has been developed over centuries of craftsmanship and comes in a variety of shapes and tastes. It is made from goat's milk, which has a higher proportion of medium-chain fatty acids like caproic and caprylic acids, giving the cheese its characteristic tart or "goaty" flavour. Goat's milk is also rich in minerals, anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids.
Goat's milk cheese has been made for thousands of years, with the first documented proof of humans making cheese of any kind dating back 7,500 years ago in Poland. Goats were among the first animals to be domesticated for food production, and they produce high-quality, nutrient-rich milk even in difficult environments, making them valuable in arid or mountainous regions.
The process of making goat cheese involves filtering the milk to remove impurities, adding a curdling agent like rennet or starter bacteria, moulding and separating the curds from the whey, and then moulding, drying, flavouring, and curing the cheese. Variations in this process, such as the type of starter, curing time, and temperature, can result in different textures and flavours, yielding the variety of French goat cheeses available today.
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French goat cheese is produced in regions such as Provence, Rhône-Alpes, and Loire
French goat cheese, or chèvre, is produced in several regions of France, including Provence, Rhône-Alpes, and Loire. Each region has its own unique varieties of goat cheese, shaped by the local geography, climate, and traditions.
Provence, a region in southeastern France, is known for its diverse range of goat cheeses. One notable example is the Tome de Provence (or Tome à l'Ancienne), which is said to have been produced in the region since prehistoric times. It is made from raw alpine goat's milk and matured for around ten days to three weeks, resulting in a semi-dry or dry cheese with a fruity flavor. Another specialty of Provence is the Banon cheese, which originates from the Alpes-de-Haute-Provence farms. This small cheese is ripened for ten days and then soaked in marc before being wrapped in dried chestnut leaves, giving it a unique flavor and creamy texture.
The Rhône-Alpes region, situated in eastern France, is also a significant producer of goat cheese. One particular variety, the Rhône cheese, is crafted from pasteurized goat's milk, resulting in a softer and milder flavor compared to traditional goat cheese. The region is also known for its Brousse du Rove, a fresh cheese made from the milk of the Chèvre du Rove goat breed. It is sold in a cylindrical shape without a rind and is characterized by its creamy texture and tangy flavor.
The Loire region, particularly the Loire Valley, is renowned for its abundant production of goat cheese, accounting for 70% of France's total output. One notable variety is the Crottin de Chavignol, a rustic round of cheese with a sharp, tangy flavor that intensifies as it ages. The Sainte-Maure de Touraine, produced in the village of Saint-Maure, is another renowned goat cheese from the region, known for its log shape and distinctive straw or stick piercing.
French goat cheeses can be classified into three main categories: Fresh, Soft-Ripened (soft cheese with a natural or bloomy rind), and Aged. These cheeses are often paired with wines that complement their acidic, mineral, and citrusy qualities, such as Sauvignon Blanc, Chenin Blanc, or sparkling wines like Crémant de Loire.
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French goat cheese can be paired with wines like Beaujolais, Condrieu, and Côtes du Rhône
France produces some of the world's most astounding goat cheeses, known as chèvre, which translates to goat in French. These cheeses vary in taste and texture, from fresh goat cheese, which is mild-tasting, soft, and spreadable, to ripened, tangy, and earthy cheeses.
Condrieu, a white wine from the northern Rhône region, is a perfect match for goat cheese produced in the Poitou-Charentes region in the Loire Valley. The wine's dazzling acidity and flavours of apricot and yellow peach beautifully marry with the cheese's piquant creaminess.
For the Valençay goat cheese, a PDO cheese made with raw milk, a Red Côtes du Rhône wine is a wonderful pairing. This Grenache-dominant wine provides a juicy, earthy flavour that stands up to the cheese's earthiness and blends with its acidity. Rhône Valley whites, such as Côtes du Rhône, Hermitage, Crozes Hermitage, and St. Joseph, are also excellent choices to complement the cheese's intensity and mild fruit notes.
When pairing French goat cheese with wines, consider the cheese's unique characteristics, such as its tanginess, earthiness, and texture. The wines' acidity, fruitiness, and structure can either complement or contrast with the cheese's attributes, creating a delightful sensory experience.
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Frequently asked questions
Yes, goat cheese is made in France. French goat cheeses come in a variety of shapes and tastes and are developed over centuries of craftsmanship.
Some examples of French goat cheese include Crottin, Florette, Valençay, Chabichou, and Tomme.
French goat cheese, or chèvre, is made from goat's milk. The milk is filtered to remove impurities, and a curdling agent is added. The cheese is then molded and separated from the whey. The curds are molded, dried, flavored, and cured.
