Andy Montoya
Goat cheese, derived from goat's milk, is a popular ingredient in the culinary world, with its rich, tangy flavor and creamy texture. It is a versatile ingredient that can be used in a variety of dishes, from salads to pizzas and pastas. While it is produced and consumed throughout the year, there is a seasonality aspect to goat cheese. Goats are seasonal lactators, producing milk for only 9 to 10 months of the year, which affects the availability of fresh goat cheese during certain months, particularly over the winter.
| Characteristics | Values |
|---|---|
| Seasonality | Goat cheese is seasonal due to the seasonality of goat milk production. Goats are seasonal lactators, producing milk for only 9 to 10 months per year and stopping from late December through February. |
| Cheese Types | There are various types of goat cheese, including soft cheeses like Cerney Ash, Chabichou, and Ragstone, and firm, aged cheeses like Añejo. |
| Taste and Texture | Goat cheese has a rich, tangy, and creamy flavor with a crunchy texture when panko-crusted. |
| Uses | Goat cheese is commonly used in salads, pizzas, pastas, sandwiches, appetizers, and dips. |
| Nutritional Benefits | Goat cheese is lower in lactose and carbohydrates compared to cow cheese. It is also higher in vitamin A and a good source of animal protein, phosphorus, and calcium. |
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What You'll Learn
Goat cheese is seasonal due to goat lactation patterns
Goat cheese, or any cheese made from goat's milk, is a popular staple in the culinary world. It is seasonal due to goat lactation patterns, which affect the availability of goat's milk, and consequently, the production of goat cheese.
Goats are seasonal lactators, meaning they produce milk for only about 9 to 10 months of the year. They stop lactating from late December through February, which corresponds with a period of apparent lack of oestrous activity in early summer. This break in milk production is due to pregnancy or lactation after mating earlier in the year.
The lactation cycle of goats also influences the composition of their milk throughout the year. For example, milk from late lactation has higher fat and protein content than milk from mid-lactation. Additionally, the quality of grass and grazing patterns can affect the milk's characteristics. Goats graze from late spring through early fall when their forage, a mix of grasses, wildflowers, herbs, and other plants, is fresh and lush. The moisture and terpenes from these plants can change the character of the milk, including its fat content.
The seasonality of goat cheese means that its flavour and texture can vary depending on when it is produced. For example, soft goat cheeses like Cerney Ash, Chabichou, and Ragstone, are available in the spring. In contrast, aged goat cheeses like blue cheese may be a better choice during the winter months when fresh goat cheese is harder to come by.
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Spring goat cheeses include Cerney Ash and Chabichou
Spring is the perfect time to indulge in some delicious goat cheeses, and two excellent options to consider are Cerney Ash and Chabichou. These cheeses are crafted from goat's milk, which is produced earlier in the year, making spring the ideal season to savour their unique flavours and textures.
Let's start with Cerney Ash, a renowned goat cheese that hails from Gloucestershire, UK. This cheese is instantly recognisable for its distinctive pyramid shape, resembling a truncated pyramid like Valencay. The cheese is carefully coated with a blend of oak ash and sea salt, creating a protective layer for the light and delicate cheese within. When young, Cerney Ash surprises palates with its mildness, deviating from the expected intensity of goat cheese. However, as it matures, the cheese deepens in flavour, taking on a nuttier profile. Its texture is described as mousse-like, and it boasts a light, citrus tang. This award-winning cheese pairs beautifully with delicate flavours like pilsner or a light summery cider. It also shines in culinary creations, adding a creamy richness to salads or fried aubergine slices drizzled with honey.
Chabichou, on the other hand, is a traditional French goat cheese, also known as Chabichou du Poitou or Chabichou de Poitou. This cheese has a rich history, dating back to the 8th century and the defeat of the Arabs in the Battle of Poitiers. The name itself is derived from the Arabic word "cheblis," meaning "goat." Chabichou is crafted in the north of the Nouvelle-Aquitaine region and is characterised by its semi-soft, unpasteurized, natural-rind texture. It is formed into a cylindrical shape called a "bonde," reflecting the shape of a wine barrel's bunghole. Chabichou is known for its pure white colour, smooth and creamy texture, and subtle flavours. It undergoes a unique aging process, transforming from a lusciously gooey and glossy cheese into one with a firm core of fresh cheese, offering a delightful contrast in textures and flavours.
Both Cerney Ash and Chabichou are exemplary spring goat cheeses, showcasing the versatility and artistry of cheesemaking traditions. Their distinct flavours and textures make them ideal choices for those seeking to explore the seasonal delights of goat cheese during the spring months.
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Goat cheese is popular in cooking
Goat cheese is a popular ingredient in cooking due to its rich, tangy flavour and creamy texture. It is produced using goat's milk, which is commonly used to make cultured dairy products, including a wide range of goat milk cheeses around the world. Goat's milk also creates a lower-lactose cheese compared to cow's milk, making it a good option for those who are lactose intolerant.
Goat cheese is a versatile ingredient that can be used in a variety of dishes, from salads to pizzas, pastas, and sandwiches. It can be spread on toast, stuffed into baked chicken or turkey, or used as a topping for pizzas or flatbreads. It can also be used to make a creamy sauce for pasta or a herbed cheese sauce for grilled chicken. Goat cheese can even be used to make a rich and creamy macaroni and cheese, combining it with cheddar and Parmesan cheeses for an indulgent dish.
For a lighter option, goat cheese can be used in place of heavy cream and butter in pasta dishes, adding a tangy flavour that pairs well with fresh basil, spinach, lemon, and garlic. It can also be served as a warm goat cheese fritter appetizer, with a tropical fruit dipping sauce, or as a refreshing topping for crostini. During the summer, it can be a delicious addition to a salad with heirloom tomatoes.
Goat cheese is also a key ingredient in many cultural dishes. For example, Añejo cheese is a firm, aged Mexican cheese traditionally made from skimmed goat's milk, while Brunost (or Geitost when made with goat milk) is a sweet, brown goat cheese from Norway. Majorero, a Spanish cheese similar to Manchego, is another example of goat cheese with a protected designation of origin (PDO) status.
While goat cheese can be enjoyed all year round, it is worth noting that goat cheese does have a certain seasonality to it. Goats are seasonal lactators, producing milk for only 9 to 10 months per year and stopping from late December through February. This means that fresh goat cheese may be harder to come by during the winter months, and aged goat cheeses may be a better option during this time.
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Goat cheese is lower in lactose than cow cheese
Goat cheese is a popular ingredient in the culinary world, with its unique flavour and creamy texture. It is also a healthier alternative to cow's cheese, as it contains less lactose. Goat's milk typically has about 1% less lactose than cow's milk, making goat cheese a better option for those with lactose intolerance.
Goat cheese is also a good source of animal protein, calcium, phosphorus, potassium, magnesium, and vitamin A. The milk is naturally homogenized, giving it a uniform composition, and the smaller fat molecules are easier to digest. This may be why goat's milk is more easily digested by some people who are allergic to cow's milk.
Goat cheese is made from goat's milk, and these animals are seasonal lactators, producing milk for only 9 to 10 months of the year. This seasonality affects the availability of fresh goat cheese, with a gap in production from late December through February. As a result, during these months, aged goat cheeses are often selected as alternatives.
The seasonality of goat cheese also influences the types of cheese produced. For example, in the spring, when goats start producing milk earlier in the year, fresh goat cheeses are available. In contrast, during winter, after cows have fed on summer grass and the cheese has matured, Stilton becomes a popular choice for the Christmas season.
While goat cheese is lower in lactose than cow cheese, the preference between the two ultimately comes down to personal taste. Both types of cheese have their unique characteristics and can be crafted into a wide range of varieties, ensuring there is something for everyone.
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Cranberry goat cheese is a seasonal variety
Goat cheese, also known as "chevre" in French, is a popular ingredient in the culinary world, with a wide range of types and styles available in gourmet markets and cheese shops. It is made from goat's milk, which has a lower lactose content than cow's milk, making it a good option for those who are lactose intolerant. Goat cheese is also higher in vitamin A and is a good source of animal protein, phosphorus, and calcium.
The seasonality of goat cheese is influenced by factors such as the quality of grass, the milking cycle, grazing patterns, and maturing times. Goats are seasonal lactators, producing milk for only 9 to 10 months per year and stopping lactation from late December through February. This means that fresh goat cheese may be harder to come by during the winter months. However, there are still ways to enjoy goat cheese during this time, such as selecting an aged variety like blue cheese or trying a soft goat cheese like Cerney Ash or Chabichou, which are typically available in the spring.
Cranberry goat cheese specifically seems to be available during certain times of the year, as suggested by its appearance in holiday recipes and its mention as a seasonal variety by some sources. For instance, a recipe for a cranberry, orange, and goat cheese seasonal salad suggests starting the new year with this combination of contrasting flavours and easy-to-find seasonal products. Additionally, a Reddit user mentions the seasonal nature of cranberry goat cheese sold by Trader Joe's, indicating that they offer different styles at different times of the year.
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Frequently asked questions
Goat cheese is produced using goat's milk, which is seasonal. Goats produce milk for only 9 to 10 months per year and stop lactating from late December through February. Therefore, fresh goat cheese is more readily available in the spring and summer months.
Yes, every cheese has a time of year when it's at its best due to factors like the quality of grass, milking cycles, grazing patterns, and maturing times. For example, Stilton is best in the early winter, while Cerney Ash and Chabichou are delicious soft goat cheeses to try in the spring.
Yes, goat cheese is a versatile ingredient that can be used in many seasonal dishes. In the summer, it can be a great addition to salads, flatbread pizzas, or even grilled dishes like chicken breasts. In the winter, it can be used in heartier dishes like macaroni and cheese, or warm goat cheese fritters as an appetizer.
Yes, some varieties of goat cheese are more common during certain times of the year. For example, cranberry goat cheese is considered a seasonal offering, and some retailers offer different flavours at different times, such as blueberry in the spring.
Yes, aged goat cheeses like blue cheese are a good alternative during the winter months when fresh goat cheese is harder to come by. Goat's milk can also be made into butter, which may be easier to source when fresh goat cheese is not in season.
