Bushra Griffith
Goat cheese, or chèvre, is a staple in many diets around the world, with 65% of the global population consuming goat's milk as their standard. However, in the US, goat's milk is less common, and misconceptions about its taste and smell are common. Some people describe goat cheese as tasting and smelling like a barnyard or a goat itself, but others disagree, noting that it can range from gamey and tangy to mild and sweet. The goatyness of goat cheese is influenced by factors such as the age of the milk and the separation of male and female goats, as male goats can emit strong-smelling pheromones that affect the milk's flavour.
| Characteristics | Values |
|---|---|
| Goat cheese smell | Goat-like, pungent, barnyard-like, sweaty, chalky, bitter, funky, tangy, sweet, mild |
| Goat cheese taste | Goat-like, pungent, barnyard-like, sweaty, chalky, bitter, funky, tangy, sweet, mild |
| Goat cheese texture | Creamy |
| Goat cheese coat | Luscious fat |
| Goat cheese and wine | Goat cheese tends to be acidic, which can be harsh on the palate when paired with wine |
| Goat cheese and beer | Beer is not as acidic as wine, so it cuts through the fat and allows you to taste more of the cheese |
| Goat cheese and lactose intolerance | Goat milk has less lactose than cow's milk, so it may be easier for some lactose-intolerant people to digest |
| Goat cheese protein composition | Goat milk has a different protein composition than cow's milk, with smaller fat globules and more digestible proteins |
| Goat cheese production | Goat cheese can be made from fresh or old milk, with male and female goats separated or together, affecting the taste |
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What You'll Learn
Why does goat cheese smell bad?
Goat cheese, or chèvre, is known for its strong and distinctive odour, often described as "goaty", "barnyardy", or "pungent". This smell is caused by a combination of factors, including the age of the milk, the living conditions of the goats, and the presence of male goats during breeding season.
Firstly, the age of the milk plays a crucial role in the intensity of goat cheese's aroma. Goat's milk ages and spoils faster than cow's milk due to its natural homogenization. As it ages, the milk develops a stronger and more "goaty" scent, which is then reflected in the cheese. Therefore, the older the milk is when it is processed, the more goat-like the cheese will smell and taste.
Secondly, the living conditions of the goats can influence the smell of their milk and, consequently, the cheese. If male and female goats are housed together, the male goats' strong-smelling pheromones, produced to attract females during breeding season, can permeate the milk, resulting in a more pronounced "goaty" aroma.
Additionally, individual differences in perception and genetics may also contribute to the varying experiences of goat cheese's odour. Some people may be more sensitive to certain smells or flavours, and genetic variations, such as the one that causes cilantro to taste like soap to some individuals, could also play a role in how people perceive the smell and taste of goat cheese.
While goat cheese's pungent aroma may be off-putting to some, it is a beloved delicacy for others. The unique smell and taste of goat cheese can be attributed to a combination of factors, from the natural ageing process of goat's milk to the living environment of the goats themselves.
Furthermore, goat cheese offers some distinct advantages over cow's milk cheese. Goat milk has a different protein composition, with smaller fat globules, making it more easily digestible for many people, including those with lactose intolerance. Additionally, goat cheese's coating effect on the palate can be beautifully complemented by the carbonation in beer, creating a delightful sensory experience for enthusiasts of this distinctive cheese.
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Why does goat cheese taste like a goat's smell?
Goat cheese is known to have a strong )"goaty" flavour, often described as tasting like a goat smells. This flavour, resulting from the "goatyness" of the cheese, is influenced by two key factors. Firstly, the age of the milk used in the cheese-making process is crucial. Goat's milk ages faster than cow's milk due to its natural homogenization, and as it ages, the "goaty" flavour intensifies. Therefore, using older milk will result in a stronger "goaty" taste. Interestingly, this also means that fresher milk will produce a milder "goaty" flavour, contrary to what one might expect.
The second factor contributing to the "goatyness" of goat cheese is the living conditions of the goats producing the milk. During the breeding season, male goats (bucks) emit strong-smelling pheromones to attract female goats (does). If the bucks and does are housed together year-round, these pheromones can permeate the milk of the female goats, resulting in a more pronounced "goaty" flavour in the cheese. To minimize this effect, some farmers, such as Lively Run Dairy, separate their bucks and does except during breeding season.
While some people enjoy the strong, pungent flavour of goat cheese, others find it unappealing or repulsive. This aversion may be due to individual differences in taste perception, genetic variations, or negative associations with the smell of goats from places like petting zoos or farms. However, it is important to note that the quality of goat cheese can vary, and experiencing poor-quality goat cheese with a strong "goaty" flavour may also contribute to negative perceptions.
To ensure a milder "goaty" flavour, some cheesemakers, such as Pete from Lively Run Dairy, prioritize using fresh milk, typically no more than four days old, in their cheese-making process. This practice helps maintain a fresh flavour in the cheese. Additionally, separating bucks and does, as mentioned earlier, can also reduce the "goaty" flavour.
Ultimately, the "goatyness" of goat cheese is a complex interplay of biological, environmental, and individual factors. While some people may never develop a taste for it, others may acquire an appreciation for the unique flavour that distinguishes goat cheese from other varieties.
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Goat cheese's goatyness
Goat cheese, or chèvre, is known for its strong "goaty" flavour, often described as "gamey", "tangy", "pungent", "funky", or "barnyardy". This distinct flavour, referred to as "goatyness", is influenced by various factors, primarily the age of the milk and the separation of male and female goats.
The older the goat milk, the more pronounced the "goaty" flavour becomes. Goat milk ages faster than cow milk due to its natural homogenization, resulting in a stronger, more "goaty" flavour over time. Therefore, the longer the milk takes to be processed, the more intense the "goatyness" in the cheese.
Another crucial factor is the separation of male and female goats. During breeding season, male goats emit strong-smelling pheromones or hormones to attract females, which can permeate the milk of female goats if they are housed together. This results in a more goaty" flavour in the milk and the cheese produced from it.
The perception of "goatyness" in goat cheese can vary among individuals. Some people may dislike it due to its strong flavour or association with the smell of goats, while others may acquire an aversion to it due to a genetic mutation that affects their interpretation of the taste. However, many appreciate the "goaty" flavour and consider it a desirable aspect of goat cheese.
Additionally, the quality of goat cheese plays a role in its "goatyness". Poor quality milk or improper production methods can result in a stronger, less desirable flavour. High-quality goat cheese, made with fresh, clean milk, is more likely to have a milder and more pleasant "goaty" flavour.
While goat cheese has its characteristic "goatyness", it also offers unique benefits. Goat milk has a different protein composition and smaller fat globules than cow milk, making it more digestible and suitable for individuals with lactose intolerance. Furthermore, goat cheese pairs well with beer, as the beverage's carbonation cuts through the cheese's luscious fat content, enhancing the tasting experience.
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Goat cheese's misconceptions
Goat Cheese Misconceptions
Goat cheese is a polarising food item, with some people loving it and others despising it. However, there are several misconceptions about goat cheese that may be influencing people's opinions. Firstly, it is a common misconception that all goat cheese smells and tastes like a barnyard animal. While some people enjoy the strong "goaty" flavour, others find it off-putting. The "goatyness" of goat cheese is influenced by factors such as the age of the milk used and the living conditions of the goats. Fresher milk tends to result in milder-tasting cheese, while older milk produces a stronger "goaty" flavour. Additionally, during the breeding season, male goats produce strong-smelling hormones that can affect the flavour of the milk and the resulting cheese if they are housed with female goats.
Another misconception is that goat cheese is always pungent and acidic. While it is true that goat cheese can be tangy and coat the palate, it can also range from mild to lightly sweet, depending on how it is produced. The quality of the milk used also plays a role, as milk that is not fresh or clean may result in cheese with an unpleasant flavour. Furthermore, some people assume that wine is the best beverage to pair with cheese. However, goat cheese's high-fat content can be cut by the bubbles in beer, enhancing the tasting experience.
Goat cheese also offers some advantages over cow cheese. The protein composition in goat milk differs from that of cow milk, making it more digestible for some people. Additionally, goat milk contains slightly less lactose, making goat cheese a potentially better option for those who are lactose intolerant. Despite these benefits, some people may still be hesitant to try goat cheese due to its reputation for having a strong "goaty" flavour. However, this misconception may be due to people's limited exposure to high-quality goat cheese produced with fresh milk.
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Goat cheese and lactose intolerance
Goat cheese is known for its pungent, barnyard-evoking aroma and flavour, often described as "goaty". This distinctive characteristic, referred to as "goatyness", is influenced by factors such as the age of the milk and the living conditions of the goats. Despite its unique sensory profile, goat cheese is widely enjoyed and has gained popularity in various cuisines.
Now, let's address the topic of goat cheese and lactose intolerance:
Goat cheese is not completely lactose-free, but it contains significantly less lactose than cow's cheese. This lower lactose content makes goat cheese more digestible for people with lactose intolerance. During the cheese-making process, milk undergoes fermentation, where bacteria and enzymes convert lactose into lactic acid, reducing the final product's lactose content. As a result, aged goat cheeses tend to have lower lactose levels than younger, softer varieties.
For individuals with mild to moderate lactose intolerance, the lower lactose content in goat cheese can make it a more enjoyable option. Additionally, goat's milk contains A2 casein, while cow's milk contains both A1 and A2 casein. A1 casein has been linked to gastrointestinal discomfort and problems with lactose digestion, so opting for goat milk products may alleviate symptoms for some people with lactose intolerance.
It is important to note that lactose intolerance exists on a spectrum, and not everyone experiences the same severity of reactions. Symptoms can include gas, digestive distress, diarrhoea, and bloating. While goat cheese may be better tolerated by some lactose-intolerant individuals, it is always recommended to consult a doctor before making dietary changes.
If you are lactose intolerant and considering incorporating goat cheese into your diet, aged varieties are generally recommended. Harder, aged goat cheeses have lower moisture content and less lactose, making them easier to digest. However, it is worth noting that individual tolerance levels vary, and some people with lactose intolerance may still experience discomfort with goat cheese.
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Frequently asked questions
Goat cheese is known to have a pungent smell, but it is not supposed to smell bad. The "goatyness" of goat cheese is influenced by factors such as the age of the milk used and the separation of male and female goats, with older milk and mixed herds resulting in stronger-smelling cheese.
If your goat cheese smells bad, it may be due to the use of older milk or the presence of male goats during breeding season, both of which can contribute to a stronger "goaty" scent. Poor quality milk or cheese can also lead to an unpleasant smell.
Look for goat cheese made with fresh, clean milk, and ensure the dairy maintains high standards for milk production. Separating male and female goats can also help reduce the "goatyness" of the cheese.
Goat cheese tends to be acidic, which can be harsh on the palate. The proteins in goat milk also have a different composition than cow milk, making them more digestible and contributing to the strong smell and flavour of goat cheese.
