Randy Chandler
Goat cheese, also known as chèvre, is a traditional French cheese with a distinct tangy flavor and creamy texture. This unique taste is a result of the higher concentration of fatty acids in goat's milk compared to cow's milk. The tanginess and creaminess of goat cheese make it ideal for soft cheeses like chevre and even yogurts. While some people enjoy the goaty flavor, others may find it too strong or pungent. The level of tanginess in goat cheese can vary depending on factors such as the age of the milk used and the separation of male and female goats during breeding season.
| Characteristics | Values |
|---|---|
| Flavour | Tangy, strong, earthy, sour, creamy |
| Texture | Soft, semi-soft, creamy, crumbly, smooth, spreadable |
| Lactose Content | Relatively low |
| Protein Content | Less than cow's milk |
| Fat Content | High concentration of fatty acids |
| Goatyness | Determined by age of milk and living situation of male and female goats |
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What You'll Learn
Why is goat cheese tangy?
Goat cheese, or chèvre, is known for its tangy flavour, which is caused by a few factors. Firstly, the milk used to make goat cheese is naturally homogenized, causing it to age faster and develop a stronger flavour. The longer the milk takes to be processed, the tangier the cheese will be.
Another factor contributing to the tanginess of goat cheese is the presence of male goats, or bucks, in the same pen as female goats, or does. During breeding season, bucks produce strong-smelling pheromones to attract mates, which can permeate the milk of the does if they are kept in the same pen. This results in a tangier flavour to the cheese.
The chemical makeup of goat's milk also contributes to the tangy flavour of goat cheese. Goat's milk has a higher concentration of certain fatty acids, specifically capric acid, and a lower amount of milk protein compared to cow's milk. This combination of high fatty acid content and low protein content gives goat cheese its signature tanginess and smooth, creamy texture.
While some people enjoy the tangy flavour of goat cheese, others find it too strong or unpleasant. However, the tanginess of goat cheese can be mellowed out by ageing the cheese, as the tang tends to soften with maturation.
In summary, the tanginess of goat cheese is influenced by factors such as the age of the milk, the living situation of the goats, and the chemical composition of goat's milk. These factors combine to create the distinctive tangy flavour that has made goat cheese a versatile and popular ingredient in dishes and cheese boards alike.
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How to cut goat cheese
Goat cheese, or "Chèvre", meaning "goat" in French, comes in many different flavours and textures. From crumbly to creamy, young to mature, mild to tangy, there are a variety of goat cheeses to choose from. The tanginess of goat cheese is determined by two key factors: how old the milk is when it is processed, and whether male and female goats are kept in the same pen. The older the milk is, the tangier the cheese will be, and if male goats are kept in the same pen as females, their pheromones will affect the flavour of the milk.
When it comes to cutting goat cheese, the right tools are essential. A traditional cheese knife with a curved tip and twin-forked end is a good option for goat cheese. If you only have one knife, remember to wipe it clean between cuts to avoid mixing flavours. A cheese harp is another option, especially for goat cheese logs, as it gives you thin, precise cuts without crumbling the cheese.
The technique for cutting goat cheese depends on the shape of the cheese. For round cheeses, cut from the centre outward to the rind, creating triangular wedges, just like you would with a cake. Long cheeses, such as logs, should be cut into round slices. Pyramids should be cut into thin triangular portions from the centre down through the height of the cheese. Always remember to carve a tip on each piece to avoid the last portion being just the rind.
By following these tips and techniques, you can properly cut and serve goat cheese, preserving its aromas and extending its shelf life.
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Goat cheese and wine pairing
Goat cheese, or chèvre, is a versatile cheese with many different flavours and textures, from crumbly to creamy, young to mature, mild to tangy. Its distinctive character comes from capric acid, a fatty acid that promotes good intestinal bacteria. The complexity of its flavour profile, which can be funky or smooth, makes it a bit challenging to pair with wine. However, with careful attention, it is possible to find a wine that harmonises with goat cheese.
A good rule of thumb for pairing wine with goat cheese is to choose a wine from the same region as the cheese, as this showcases the regional complexity that can emerge from the land's influence on both the goat and the grapes. For example, if you are enjoying goat cheese from the Loire Valley of France, try pairing it with wines from the same region, such as Sauvignon Blanc for white wine lovers or Cabernet Franc for those who prefer reds.
Sauvignon Blanc is a classic choice to pair with goat cheese and is often one of the first recommendations from sommeliers. The zippy acidity in the wine matches the acidity in the cheese, and the combination is fresh and invigorating. Other white wines that can complement goat cheese include Riesling, with its lush texture and fruit-forward taste, and Chardonnay, specifically unoaked Chardonnay like Chablis or Macon-Villages, which offer bright notes of crisp apples, pears, and citrus that pair well with complex, aged goat cheeses.
If you are looking for a red wine to pair with goat cheese, cool-climate varieties like Gamay, Malbec, Merlot, and Syrah are often a safe bet due to their higher acidity and delicate flavours. Cabernet Franc, a light-bodied red from the Loire Valley, is another excellent choice, with its herbaceous notes and tart acidity complementing the cheese's soft, impressionable nature.
While wine and cheese are a classic combination, beer is also an option for those who find the acidity of wine harsh on their palate when paired with goat cheese. The bubbles in beer can cut through the fat of the cheese, allowing you to taste more of the cheese and the beer.
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Goat cheese misconceptions
Goat cheese, or chèvre, has a reputation for being tangy and strong-flavoured. However, several misconceptions about this dairy product are dissuading consumers from trying it. Here are some common misconceptions about goat cheese:
Goat Cheese is Always Tangy
While goat cheese is known for its tangy flavour, not all goat cheeses are created equal. The tanginess of goat cheese depends on several factors, including the age of the milk used and the processing methods employed. Fresh goat cheese, for example, tends to have a milder flavour, while aged goat cheese can be more intense and tangy. Additionally, keeping male and female goats separate is crucial, as during the breeding season, male goats produce strong-smelling hormones that can permeate the milk and result in a stronger "goaty" flavour.
Goat Cheese is Always Soft and Creamy
The misconception that goat cheese is always soft and creamy is likely due to the prominence of fresh goat cheese variants in the market. However, goat cheese can also be used to make firm cheeses. Examples include goat Gouda, which is aged for six months or more, and goat cheddar, Swiss, and Jack cheeses. These firmer goat cheeses offer a different texture and flavour experience compared to their softer counterparts.
Goat Cheese Pairs Well with Wine
When it comes to pairing, many assume that wine is the natural companion to cheese. While Sauvignon Blanc is a classic pairing with goat cheese, beer can actually be a better option. Nessler, an expert, suggests that the high acidity of goat cheese can be harsh on the palate when paired with wine. On the other hand, the bubbles in beer can cut through the fat in goat cheese, enhancing the taste experience of both the cheese and the beverage.
Goat Cheese is Difficult to Digest
Contrary to popular belief, goat cheese can be easier to digest than cow cheese. Goat milk has a lower lactose content and a different protein composition, with smaller fat globules, making it more digestible for some individuals. However, it is important to note that goat milk still contains lactose, so it may not be suitable for those with severe lactose intolerance.
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Goat cheese and lactose intolerance
Goat cheese is a tasty option for those with lactose intolerance. While it is not entirely lactose-free, it has significantly less lactose than cow's cheese, making it easier to digest for those with mild to moderate lactose intolerance. The lactose content in cheese depends on the type and age, with harder, aged goat cheeses having lower lactose levels than softer, younger varieties.
The digestibility of goat cheese for lactose-intolerant individuals can also be attributed to the shorter fat molecules in goat's milk and the presence of A2 casein, which is less likely to cause gastrointestinal issues than the A1 casein found in cow's milk. The chemical structure of goat's milk is also more similar to human milk, making it a good alternative for those with lactose or cow milk intolerance.
It is important to note that lactose intolerance varies among individuals, and while some may tolerate goat cheese well, others may still experience symptoms such as gas, digestive distress, diarrhea, or bloating. Therefore, it is always recommended to consult a doctor before making dietary changes if you are lactose intolerant.
Aged goat cheeses, such as cheddar, Monterey Jack, mozzarella, genuine Parmigiana Reggiano, and Swiss, are excellent choices for lactose-intolerant individuals as they typically have very low or no lactose content. These aged varieties have gone through a longer ripening process, allowing more time for the lactose to be broken down by bacteria, resulting in lower lactose levels.
In summary, goat cheese, especially aged varieties, can be a delicious and digestible option for those with lactose intolerance, allowing them to enjoy the pleasure of cheese without discomfort. However, individual tolerance may vary, so it is important to consult with a medical professional before incorporating goat cheese into your diet.
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Frequently asked questions
Yes, goat cheese is known for its tangy flavor. This tanginess is due to a higher concentration of fatty acids in goat's milk.
Goat's milk has a much higher concentration of particular fatty acids, which gives goat cheese its signature tangy taste.
Goat cheese has a smoother and creamier texture due to a lower amount of milk protein.
Goat cheese has a tangier and creamier flavor compared to cow cheese. It also has a softer or semi-soft texture.
Some people have misconceptions about goat cheese being too tangy or strong in flavor. However, the tanginess of goat cheese can vary depending on factors such as the freshness of the milk and the separation of male and female goats during breeding season.
