Patrick Oconnell
Goat cheese, or chèvre, is known for its versatility, with a wide range of flavours, textures, and types. While some people enjoy the distinctive goaty flavour of goat cheese, others find it off-putting. The intensity of the goaty flavour is influenced by factors such as the age of the cheese, with younger goat cheeses tending to be more piquant and goaty, while older cheeses are often milder. The processing time of goat milk also plays a role, as older milk results in a stronger goat flavour. Additionally, the separation of male and female goats during breeding season can prevent the females' milk from absorbing strong-smelling hormones from the males, which can affect the cheese's flavour.
| Characteristics | Values |
|---|---|
| Taste | Tangy, musty, gamey, mouldy, goaty, earthy, nutty, cooked milk, mushroom, creamy, milky, lemony, sweet, salty |
| Texture | Crumbly, creamy, moist, soft, firm, dense, sticky, runny, floppy, smooth, slippery, oozing, spreadable |
| Type | Chèvre, goat gouda, goat cheddar, goat brie, blue mold |
| Pairing | Sauvignon Blanc, beer, dark stout, gin and tonic, fruity and sweet white wine |
| Lactose Content | Lower than cow's milk |
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What You'll Learn
- Goat cheese, or chèvre, comes in many different flavours and textures
- It is favoured for its versatility and has an endless range of flavours
- Fresh goat cheese is the most widely known type, but firm cheeses can also be made from goat's milk
- Goat cheese is often easier on the stomach and a good choice for those with lactose intolerance
- Flavours of goat cheese range from mild to tangy, with younger cheeses being more piquant and goaty
Goat cheese, or chèvre, comes in many different flavours and textures
Flavours of goat cheese vary from tart to earthy and tangy, with hints of lemon, nut skins, cooked milk, and even mushroom. Younger goat cheeses are more piquant and goaty, while older cheeses are more mellow and mild. The longer they're aged, the more approachable they become. Fresh chèvre is actually pretty intense, and the older the goat's milk is when it's processed, the goatier the cheese will taste.
Goat cheese can be soft and crumbly, moist and creamy, or firm and dense. It can be spreadable, floppy, smooth, and slippery, or even studded with crunchy protein crystals. The geo rind has a corrugated, brainy appearance, and the higher the ratio of rind to interior cheese, the more quickly the paste breaks down, resulting in an oozing, spreadable texture.
Goat cheese is quite versatile, and goat's milk can be used to make many different types of cheese, including goat gouda, goat cheddar, goat Swiss, and goat jack. It is also used to make white mould goat's cheese, such as Goat Brie or Castello Double Crème White with Goat's Milk.
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It is favoured for its versatility and has an endless range of flavours
Goat cheese, or chèvre, is known for its versatility and range of flavours. Chèvre, French for goat, can take many forms, from a fresh, crumbly log to a creamy blue or a firm wedge. Its flavours can be earthy, tangy, nutty, or even hint at rural mushroom and rich cream.
The versatility of goat cheese is due in part to the different ages, moulds, and rinds that can be produced. Fresh variants are often enjoyed within a few days of production, while aged goat cheeses tend to be more mellow and approachable, with subtle flavours. For example, Bonne Bouche is an unaged French Loire Valley cheese that can age for up to eight weeks in the market, developing piquant black walnut flavours. On the other hand, firm, aged, and rinded varieties like Midnight Moon, a dense goat Gouda, offer flavours of nut skins and cooked milk.
The distinctiveness of goat cheese also comes from capric acid, a flavourful fatty acid that promotes good intestinal bacteria in humans. Goat cheese is often favoured by those who are lactose intolerant, as it has a lower lactose content than cow's milk. In addition, the proteins in goat milk are more digestible, and the smaller fat globules make it easier on the stomach.
The flavour of goat cheese can also vary depending on the age of the milk used and the separation of male and female goats. Older milk will result in a stronger-tasting cheese, while keeping male and female goats separate during breeding season can prevent the females' milk from taking on a goaty taste due to the strong-smelling hormones produced by the males.
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Fresh goat cheese is the most widely known type, but firm cheeses can also be made from goat's milk
Goat cheese, or chèvre, is known for its versatility. It comes in many different flavours and textures, from crumbly to creamy, mild to tangy, and young to mature. While soft, fresh goat cheese is the most widely known type, firm cheeses can also be made from goat's milk.
Fresh goat cheese is typically moist and creamy, with a clean and fresh flavour that is mouthwateringly tangy but not astringent, and lemony but also milky and balanced. However, unaged cheese tends to amplify any faults, and there is a lot of faulty, gluey goat cheese that is metallic and sour without any nuance.
Goat cheese can also be firm and aged, with a rind. These varieties offer flavours of nut skins and cooked milk and are much more subtle than younger styles, which are more piquant and goaty. The longer goat cheeses are aged, the more approachable they tend to be. Some are buttery and mellow, with hints of lemon.
Goat milk fat globules tend to be smaller than cow milk fat globules, making goat cheese easier to digest. Goat cheese also has a different protein composition, with proteins that are more easily digestible. This makes it a good option for people with lactose intolerance, as it has a lower lactose content than cow's milk.
Goat cheese is typically tangy, and its flavour can vary depending on the age of the milk used and the separation of male and female goats. The older the milk is when it is processed, the goatier the cheese will taste. During breeding season, male goats produce strong-smelling hormones that can make the females' milk and resulting cheese taste goatier.
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Goat cheese is often easier on the stomach and a good choice for those with lactose intolerance
Goat cheese, or chèvre, is a versatile cheese with a wide range of flavours, textures, and types. It is often described as tangy, crumbly, and creamy. While some people enjoy the "goaty" flavour of goat cheese, others find it unappealing. However, even those who dislike the flavour often appreciate the texture and creaminess of the cheese.
Goat cheese is generally easier to digest than cheese made from cow's milk. This is because goat milk has a different protein composition, with smaller fat globules, making it easier for digestive enzymes to break down. Additionally, goat milk has a lower lactose content than cow's milk, making goat cheese a good choice for individuals with lactose intolerance.
The tanginess of goat cheese is more pronounced in younger cheeses and becomes less noticeable as the cheese ages. Fresh chèvre, for example, is known for its intense tanginess, while aged goat cheeses like goat Gouda tend to be milder in flavour. The ageing process also affects the texture of the cheese, with aged varieties being firmer and having a more subtle flavour profile, including hints of nut skins and cooked milk.
The distinct flavour of goat cheese is influenced by factors such as the freshness of the milk and the separation of male and female goats during breeding season. Older milk tends to produce a stronger-tasting cheese, and the hormones produced by male goats during breeding season can impact the flavour of the milk from female goats.
In summary, goat cheese is a versatile and flavourful option that is often easier on the stomach due to its lower lactose content and different protein composition. It is a suitable choice for individuals with lactose intolerance and those who enjoy exploring different cheese options beyond traditional cow's milk cheeses.
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Flavours of goat cheese range from mild to tangy, with younger cheeses being more piquant and goaty
Goat cheese, or chèvre, is known for its versatility, with flavours ranging from mild to tangy and textures from crumbly to creamy. The younger cheeses tend to be more piquant and "goaty", with an intense, earthy flavour. The older the goat cheese, the more mellow and approachable it becomes, with hints of lemon.
The distinct character of goat cheese comes from capric acid, a fatty acid that promotes good intestinal bacteria in humans. Goat's milk has a different protein composition to cow's milk, with smaller fat globules, making it easier to digest. It also has a lower lactose content, making goat cheese a good choice for those with lactose intolerance.
Fresh goat cheese is typically moist and creamy, with a clean, fresh, mouthwateringly tangy but not astringent flavour. It should not be grainy. The tang of goat's milk softens with maturation, giving way to subtle hints of rural mushroom and rich cream.
Firm, aged, and rinded goat cheeses offer flavours of nut skins and cooked milk, a more subtle taste compared to younger styles. Chèvre d'Argental and Woolwich are examples of aged goat cheeses that are less "goaty". Goat Gouda is another mild option, though the Snofrisk brand is said to start mild and then become more intense in flavour.
Goat cheese is often paired with beer, as the bubbles cut through the fat and allow you to taste more of the cheese.
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Frequently asked questions
Goat cheese, or chèvre, comes in many different flavours and textures, from crumbly to creamy, young to mature, mild to tangy. Fresh chèvre is pretty intense, but aged goat cheeses are milder, with a more subtle flavour.
Goat cheese has a tangy, lemony, earthy taste. Younger goat cheeses are more piquant and goaty, while aged goat cheeses are buttery and mellow, with hints of lemon.
The older the goat milk is when it's processed, the goatier the cheese will taste. During breeding season, male goats produce strong-smelling hormones that can make the females' milk taste goaty, too.
Chèvre is the French word for goat, and it's also used to refer to traditional French goat's cheese. Chèvre comes in many different forms, from a fresh, crumbly log to a creamy blue or a firm wedge.
Yes, goat cheese is a good option for people with lactose intolerance. Goat milk has a lower lactose content than cow's milk, so it's easier to digest.
