Andy Montoya
Goat cheese is a staple ingredient in many kitchens, with 65% of the world using goat milk as their standard. However, some people are hesitant to try it due to its reputation for having a strong, tangy flavour, often described as gamey. This unique flavour is caused by the higher amount of certain smaller-chain fatty acids in goat milk, which can be affected by factors such as the goat's diet and breeding, as well as the handling and age of the milk. While some people enjoy the distinctive taste of goat cheese, others may find it off-putting. However, there are ways to mellow the flavour, such as pairing it with milder cheeses or aromatic herbs.
| Characteristics | Values |
|---|---|
| Goat cheese tastes like | A goat's smell |
| Goat cheese is | Tangy, strong, pungent, creamy, acidic, gamey |
| Goat milk has | A higher amount of three smaller-chain fatty acids (caproic, capric, and caprylic fat) |
| Goat milk is | Naturally homogenized |
| Goat cheese can be | Firm, soft, fresh, dense, or aged |
| Goat cheese is easier on the stomach because | Goat milk has less lactose than cow milk |
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What You'll Learn
Why does goat cheese taste gamey?
The "gamey" taste of goat cheese is a result of the higher amounts of three smaller-chain fatty acids (caproic, capric, and caprylic fat) found in goat milk. These fatty acids give goat cheese its distinctive "`goaty" or "barnyardy" flavour. The longer the milk is left before processing, the stronger the "goatyness" will be in the cheese. Goat milk ages faster than cow milk due to its natural homogenization, which can lead to a more pronounced "goaty" flavour.
Additionally, the living conditions of the goats can impact the taste of the cheese. During the breeding season, male goats produce strong-smelling hormones that can affect the flavour of the milk and cheese produced by the females. However, some sources refute this claim, arguing that it is more likely a case of association rather than causation.
The processing and handling of goat milk also play a role in the "gamey" taste of goat cheese. Poor handling, such as not cooling the milk fast enough or using old milk, can damage the fats and lead to a stronger "goaty" flavour. The type of cheese also affects the taste, with softer, fresher cheeses exhibiting less of the "goaty" characteristics.
For those who find the taste of goat cheese too strong, there are ways to mellow the flavour. Cooking or melting goat cheese, for example on pizza or toast, can help reduce the intensity. Pairing it with certain foods or spices, such as aromatic herbs, tapenade, or milder cheeses, can also create a more balanced flavour profile.
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How to mellow the taste of goat cheese
Goat cheese is known for its tangy, strong flavour, often described as "gamey". This distinct taste is a result of the milk's quick ageing process, which is faster than that of cow's milk. The older the milk is when processed, the stronger the "goaty" flavour will be. Additionally, during the breeding season, male goats emit strong-smelling hormones that can impact the milk's flavour.
If you find the taste of goat cheese too intense, there are several ways to mellow it:
Cooking Methods
Applying heat to goat cheese can help reduce its pungency. Try melting it on pizza, tarts, or toast. You can also experiment with grilling or blowtorching it to alter its flavour and texture.
Pairing with Other Ingredients
Combining goat cheese with other strong flavours can help balance its taste. Try pairing it with ingredients like pear, walnut, or aromatic herbs such as thyme, rosemary, or laurel leaves. Spices like curry, ginger, or pepper can also add a refreshing twist and mellow the gamey flavour.
Soaking in Water
Try soaking the goat cheese in water for several days in a closed box in the fridge. This technique, commonly used with feta cheese, helps reduce saltiness and can also dilute the aroma of goat cheese. Remember to change the water periodically.
Ageing
While fresh goat cheese tends to have a more intense flavour, aged goat cheeses can be sweeter and more mellow. Allowing the cheese to age can develop subtle flavours, such as nut skins and cooked milk, making them more approachable.
Choosing Milder Varieties
Not all goat cheeses are equally strong in flavour. Some varieties, like French Loire Valley cheeses, are known for being milder and fresher. Aged goat cheeses, such as Bonne Bouche, can also develop a sweet and mellow flavour with a nutty undertone.
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Goat cheese and wine
Goat cheese is one of the easiest cheeses to pair with wine. The tangy, creamy taste of goat cheese is complemented by the bright, acidic flavours of wines. The proteins in goat milk are also more digestible than those in cow milk, making goat cheese easier on the stomach.
Sauvignon Blanc
Sauvignon Blanc is a classic companion to goat cheese. The crisp, refreshing wine is a perfect match for the tangy flavour of goat cheese. Other citrussy whites that can be considered are Bacchus, Côtes de Gascogne, Rueda, Albarino, Alvarinho, Chablis, Picpoul de Pinet, Pinot Grigio, dry Riesling, and Gruner Veltliner.
Chenin Blanc
Chenin Blanc is another excellent option for a white wine pairing with goat cheese. It is the Loire's most widely grown white grape. Look for white wines with Vouvray or Touraine on the label for standout examples.
Red Wines
If you prefer red wine, options such as Pinot Noir, Beaujolais, Gamay, Malbec, Merlot, and Syrah pair well with the creaminess of goat cheese. Cabernet Franc is another great choice, especially the lighter styles from the Loire Valley with more herbaceous notes and tart acidity.
Beer
Goat cheese also pairs well with beer. The bubbles in beer cut through the fat in goat cheese, allowing you to taste more of the cheese and the beer. Belgian ales, especially those with a brettanomyces character, are a great choice.
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Goat cheese misconceptions
There are several misconceptions about goat cheese that may be holding people back from enjoying it. Firstly, while soft, fresh goat cheese is the most well-known type, goat milk can also be used to make firm cheeses such as gouda, cheddar, Swiss, and Jack. In fact, goat milk has a different protein composition than cow's milk, with smaller fat globules that are more easily digestible. This makes goat cheese a good option for those who are lactose intolerant, as it has slightly less lactose than cow's milk.
Another misconception is that all goat cheese has a strong, tangy "goaty" flavor. While some people enjoy this unique flavor, it is not to everyone's taste. The "goatyness" of goat cheese is influenced by several factors, including the age of the milk when processed, the handling and transportation of the milk, and the presence of bacteria, mould, or yeast. Poor-quality goat cheese that has not been properly stored or handled can result in excessive fat breakdown, leading to rancidity and soapy or peppery flavours.
Additionally, some believe that keeping male and female goats together causes a stronger goat flavour in the cheese. However, this does not appear to be true, as the pungent scent of male goats does not transfer into the milk. Instead, the "goatyness" is likely due to the higher amount of certain smaller-chain fatty acids in goat's milk, which can be influenced by how the goats are fed and bred.
Finally, some people may be hesitant to try goat cheese because of its strong smell, which can be off-putting. However, this smell is not always present in high-quality goat cheese, and it may be possible to mask or mellow the flavour by pairing it with certain foods or beverages. For example, goat cheese pairs well with beer, as the bubbles cut through the fat and allow for a better taste experience.
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Goat cheese and lactose intolerance
Goat cheese is not completely lactose-free, but it contains significantly less lactose than cow's cheese. Goat's milk contains about 4% lactose, while cow's milk contains about 5%. This makes goat cheese more digestible for people with lactose intolerance. The shorter fat molecules in goat's milk further enhance its digestibility.
The lactose content in cheese depends on the type and age of the cheese. Harder, aged cheeses have less lactose than softer, younger cheeses. Therefore, aged goat cheeses, such as Midnight Moon, a dense goat Gouda, or aged goat cheddar, are better options for lactose-intolerant individuals. The lengthy ripening process of aged cheeses allows most of the lactose to be broken down, making them easier to digest.
The natural breakdown of lactose during the fermentation process also contributes to the lower lactose content in goat cheese. During cheese-making, milk is exposed to bacteria and enzymes that convert lactose into lactic acid, reducing the final lactose content. Additionally, goat's milk contains mainly the A2-type casein, while cow's milk contains both A1 and A2 casein. A1 casein can cause gastrointestinal discomfort and problems with lactose digestion, so goat's milk products may be better tolerated by some people with lactose intolerance.
While goat cheese is generally a good option for lactose-intolerant individuals, it's important to remember that lactose intolerance affects everyone differently. Some people may still experience symptoms even with lower lactose foods. It is always recommended to consult with a doctor or medical professional before making dietary changes, especially if you have specific allergies or intolerances.
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Frequently asked questions
The scientific reason for the gamey flavour in goat's cheese is that their milk has a higher amount of three smaller-chain fatty acids (caproic, capric, and caprylic fat) that give those "goaty", "barnyardy" flavours.
The "goatyness" of goat cheese depends on two key factors: how old the milk is when it is processed, and whether the male and female goats are kept in separate pens. The older the milk is, the more "goaty" the cheese will taste. Male goats produce strong-smelling hormones during breeding season, which can make the female goats' milk and resulting cheese taste more "goaty".
Some ways to reduce the gamey flavour of goat cheese include melting it into a bechamel sauce, mixing it with a milder cheese such as Emmental or Muenster, or adding herbs and spices such as thyme, rosemary, or curry powder.
Softer, fresher goat cheeses and hard cheeses like Gouda tend to exhibit less of the "goaty" characteristics because the fat has not broken down to give the gamey flavour.
