Andy Montoya
Goat cheese, also known as chèvre, is known for its strong and tangy flavour, often described as goaty. This unique flavour is caused by the higher amounts of capric acid, a flavourful fatty acid, found in goat's milk. The tanginess of goat cheese can be attributed to the smaller-chain fatty acids present in goat's milk, which can break down faster during the cheese-making process, intensifying the goaty flavour. While some people enjoy the earthy and tangy nuances of goat cheese, others find it too intense or gamey. The strength of the goatyness can be influenced by factors such as the age of the milk, the handling of the milk, and the separation of male and female goats during milking.
| Characteristics | Values |
|---|---|
| Flavour | Gamey, tangy, barnyardy, earthy, creamy, pungent, mild, lightly sweet |
| Texture | Crumbly, creamy, spreadable, chalky |
| Type | Soft, fresh, firm, dense, mature, young |
| Colour | White, coated with ash or herbs, wrapped in grape leaves |
| Acidity | Fairly acidic |
| Lactose Content | Relatively low |
| Fats | Capric acid, caproic, capric and caprylic fat |
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What You'll Learn
Why does goat cheese taste strong?
Goat cheese is known for its strong, tangy, and goaty flavor, often described as "gamey" or "barnyardy". This flavor is caused by a combination of factors, including the milk's aging process, the handling of the milk, and the presence of certain fatty acids.
Firstly, the aging process of goat's milk plays a significant role in the strength of its flavor. Goat's milk is naturally homogenized, causing it to age and spoil faster than cow's milk. As the milk ages, its flavor intensifies, resulting in a stronger "goaty" taste in the cheese.
Secondly, the handling of the milk can affect the flavor of goat cheese. If the milk is not cooled quickly enough, transported roughly, or frozen, the delicate fats and proteins in goat's milk can break down more rapidly, intensifying the "goaty" flavor. Additionally, using older milk or aggressive stirring during the cheese-making process can also contribute to a stronger flavor.
Another factor is the presence of higher amounts of certain smaller-chain fatty acids, such as capric acid, in goat's milk. These fatty acids contribute to the distinctive "goaty" or "barnyardy" flavors associated with goat cheese. The proportion of these smaller-chain fats and the rate at which they break down can influence the intensity of the goat flavor in the cheese.
Furthermore, the living conditions of the goats can also impact the flavor of the cheese. While it was previously believed that housing male and female goats together caused a stronger "goaty" flavor, this has been largely debunked. However, during the breeding season, male goats produce pheromones with a strong "goaty" scent, which can permeate the milk if they are kept with the females year-round.
Lastly, individual preferences and palates also play a role in perceiving the strength of goat cheese. Some people may find the flavor more intense due to their taste sensitivities or because they are unaccustomed to it.
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Why does goat cheese have a goaty flavour?
Goat cheese, also known as chèvre, is known for its strong, goaty flavour. However, not all goat cheeses are created equal, and some have a more subtle flavour than others. So, what gives goat cheese its distinctive taste?
The first factor is how old the milk is when it is processed. Goat's milk ages much faster than cow's milk because it is naturally homogenized. As the milk ages, it develops a stronger goaty flavour. Therefore, using fresh milk is key to producing mild-tasting goat cheese. Pete Messmer, head cheesemaker at Lively Run Dairy, explains that he never uses milk that is more than four days old to ensure the cheese has a fresh flavour.
Another factor contributing to the goaty flavour is the presence of pheromones in the milk. During the breeding season, male goats, or bucks, produce pheromones to attract females, or does. If the bucks and does are housed together all year round, these pheromones can permeate the milk and impart a goaty flavour. At Lively Run Dairy, the bucks and does are kept separate except during breeding season, minimizing the impact of pheromones on the milk's flavour.
Additionally, the unique fatty acid composition of goat's milk contributes to the goaty flavour. Goat's milk contains higher levels of certain smaller-chain fatty acids, such as capric acid, which give the cheese its characteristic tang. The breakdown of these fatty acids during the cheese-making process can also affect the intensity of the goaty flavour. Factors such as mould, yeast, bacteria, stirring, heating, and handling can influence the rate of fatty acid breakdown and, consequently, the strength of the goaty flavour.
Finally, individual preferences and palates play a role in perceiving the goaty flavour. Some people may be more sensitive to certain flavours or textures, and the overall dining experience, including pairings and presentation, can also shape the perception of goat cheese's flavour.
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Why does goat cheese taste gamey?
Goat cheese, also known as chèvre, is often associated with a strong, gamey flavour. However, the intensity of the "goatyness" can vary depending on several factors. Firstly, the age of the milk used in processing plays a crucial role. Goat's milk ages faster than cow's milk due to its natural homogenization, and as it matures, the "goaty" flavour intensifies. Therefore, using older milk in cheese-making will result in stronger-tasting goat cheese.
Another factor is the housing arrangement of the goats. If bucks (male goats) are kept in the same pen as does (female goats), their distinct odour can influence the milk produced by the does, making it more "goaty". This occurs due to the pheromones bucks release during the breeding season to attract mates. However, some farms keep the bucks and does separate, except during breeding, to mitigate this effect.
The handling of milk and cheese-making processes are also significant. Aggressive stirring, vigorous heating, rough transportation, and improper cooling can damage the milk fats, potentially enhancing the "goaty" flavour. Additionally, the strain of mould, yeast, and bacteria on the cheese rind can contribute to fat breakdown and intensify the flavour.
The breed and feed of the goats can influence the flavour as well. Goats' milk naturally contains higher levels of certain smaller-chain fatty acids, including capric acid, which lends a "goaty" or "barnyardy" taste to the cheese. However, the proportion of these fatty acids can vary depending on how the goats are bred and fed, impacting the cheese's flavour profile.
Lastly, individual palates differ, and some people may be more sensitive to the unique flavour of goat cheese. For those who enjoy it, goat cheese offers a range of textures and flavours, from crumbly to creamy, mild to tangy, and even lightly sweet.
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Why does goat cheese taste barnyardy?
Goat cheese is known for its strong, tangy, and gamey flavour, often described as "goaty" or "barnyardy". This distinct taste is due to the higher amount of three smaller-chain fatty acids (caproic, capric, and caprylic fat) found in goat's milk, which gives it that characteristic "barnyard" flavour. The longer the milk is aged, the stronger this "goaty" flavour becomes.
Contrary to popular belief, the presence of male goats (bucks) with the females (does) is not the primary cause of the strong goat flavour in cheese. While male goats do emit a distinct odour, it is more likely that the flavour arises from the breakdown of fats in the milk, influenced by factors such as breeding, feeding, and handling of the milk during cheese production.
The freshness of the milk also plays a crucial role in the intensity of the "goaty" flavour. Goat's milk ages faster than cow's milk due to its natural homogenization, and older milk results in a stronger-tasting cheese. Cheesemakers like Pete Messmer of Lively Run Dairy ensure their goat cheese has a mild flavour by using milk that is no more than four days old, preventing the development of a strong "goatyness".
The unique flavour of goat cheese can be a polarizing topic, with some people loving it and others finding it unpleasant or acquired. However, the taste is not limited to a single variety, as goat cheese can range from tangy and gamey to mild, sweet, or nutty, depending on its production and handling.
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Why does goat cheese vary in strength?
Goat cheese, also known as chèvre, is known for its strong and tangy flavour, which is often described as "goaty" or "barnyardy". However, the intensity of this flavour can vary significantly, and there are several reasons for this. Firstly, the age of the milk used in the cheese-making process is a key factor. Goat's milk ages and goes bad much faster than cow's milk due to its natural homogenization. As the milk ages, it develops a stronger "goaty" flavour, which is then reflected in the cheese. Therefore, using older milk will result in a stronger-tasting goat cheese.
Another factor is the housing situation of the goats. While it is commonly believed that housing male and female goats together will result in stronger-tasting cheese, this does not seem to be the case. Instead, it is suggested that the perception of a stronger flavour may be due to association rather than causation. However, the presence of male goats can still indirectly influence the flavour of the cheese. During the breeding season, male goats produce pheromones to attract females, and this strong scent can permeate the milk if they are housed together year-round. As a result, the milk may take on a more "goaty" flavour.
The strain of mould, yeast, and bacteria on the rind of the cheese can also contribute to the variation in strength. Certain strains, such as Geotrichum, can actively break down the fats in the cheese, leading to a more pronounced "goaty" flavour. Additionally, aggressive stirring, vigorous heating, poor handling, and other factors during the cheese-making process can damage the fats in the milk, causing them to break down faster and intensify the "goaty" flavour.
Furthermore, the flavour of goat cheese can be influenced by the feed and breeding practices of the goats. Goats' milk naturally contains higher levels of certain smaller-chain fatty acids, such as capric acid, which contribute to the distinctive "goaty" flavour. However, the proportion of these fatty acids can vary depending on how the goats are fed and bred, resulting in variations in the strength of the cheese's flavour.
Lastly, the processing and aging techniques used can also play a role in the intensity of the flavour. For example, aging goat cheese can intensify the "goat" flavour as the fats break down over time. Additionally, certain coatings or rinds used during aging can further enhance or modify the flavour profile.
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Frequently asked questions
The goat flavour in goat cheese comes from higher amounts of three smaller-chain fatty acids (caproic, capric and caprylic fat) in goat's milk. The older the milk is when it is processed, the stronger the "goatyness" will be in the cheese.
The goat flavour in goat cheese can be intensified by the breakdown of fats in the cheese. This can be caused by the strain of mould, yeast and bacteria on the rind, aggressive stirring or vigorous heating during the cheese-making process, poor handling of the milk, or a high presence of bacteria, mould or yeast in the milk.
Goat cheese is often assumed to be creamy, but it can also be made into firm cheeses. While it is true that goat cheese tends to be fairly acidic, it is a misconception that goat cheese always has a pungent smell and flavour.
