Goat Cheese: Hard, Tangy, And Delicious

Goat cheese, or chèvre, is a versatile and flavourful cheese with a dedicated global fanbase. While many are familiar with the crumbly, chalky-white texture and tangy taste of fresh goat cheese, there are several varieties of hard goat cheese that are perfect for melting, grating, and slicing. These include aged manchego, gouda, Bulgarian feta, and halloumi. The process of ageing goat cheese leads to the development of complex flavours and unique textures, with varieties offering nutty, tangy, or buttery notes. Hard goat cheeses are produced by allowing the cheese to age, during which time the air naturally dries out the exterior, forming a soft, edible rind.

Explore related products

Manchego Cheese Gran Reserva – Aged 18 Months – 2 Wedge Pack (8 oz Each) – Total 1 lb – Spanish Sheep’s Milk Cheese

$33.99

Ski Queen Gjetost Original Goat Cheese, (8.8 Ounce)

$18.7

Chevrelait Goat Smoked Gouda

$14.99

Manchego Cheese Wheel – Approx. 2 lbs – Spanish Sheep’s Milk Cheese Aged 3 Months – Authentic D.O.P. Product of Spain

$59.99

BREEZY MEADOWS FARM RAW CHEDDAR (GOAT MILK ONLY) 8 OZ

$34.99

Ekte Geitost Norwegian Goat Cheese 8.8 ounces

$28.99

Hard goat cheese includes aged gouda and manchego

Hard goat cheese is not only delicious but also offers a wide range of flavours and textures. Hard goat cheeses include aged gouda and manchego, as well as Bulgarian feta and halloumi grilling cheese.

Aged goat gouda is a wonderful example of a hard goat cheese. Unlike cow's milk gouda, goat's milk gouda has a long aging period, often more than two years. This extended aging allows the cheese to develop a deep, sweet, and fudgy flavour with notes of caramel and burnt sugar. The colour of the cheese paste can indicate its age, with younger goat goudas having a white paste and older goudas developing a golden hue. The white patches that appear on the cheese are called tyrosine crystals, which form naturally during maturation.

Goat manchego is another example of a hard goat cheese. This variety is a goat's milk version of the Spanish sheep milk cheese, Manchego. It is aged for at least three months and has a natural rind that is washed with organic olive oil. This process gives the cheese a nutty flavour and a texture that ranges from smooth to hard and more grate-able, similar to parmesan.

In addition to these two examples, there are many other types of hard goat cheeses to explore and enjoy. Hard goat cheeses can be buttery and mellow, with hints of lemon, or firm and rinded, offering flavours of nut skins and cooked milk. They tend to be more subtle in flavour than younger goat cheeses, which can be more piquant and goaty.

Bulgarian feta and halloumi are also hard goat cheeses

There are many varieties of goat cheese, and some of them are hard cheeses. Two examples of hard goat cheeses are Bulgarian feta and halloumi.

Bulgarian Feta

Bulgarian feta is a subtype of feta cheese. While Greek feta is produced on the Greek mainland or the island of Lesvos, Bulgarian feta is produced in Bulgaria, which is also located in the Balkan region. Feta is a white cheese that is traditionally produced from sheep's milk or a mixture of sheep's and goat's milk. Bulgarian feta is often made with goat's milk and is typically saltier and more assertive in taste than Greek feta. It has a grainy and denser texture and is softer and creamier than its Greek counterpart.

Halloumi

Halloumi is a semi-hard, unripened cheese that originated in Cyprus and is now popular throughout the Mediterranean region. It is traditionally made from a mixture of goat's and sheep's milk, although cow's milk is sometimes added to the mixture in commercial production. Halloumi has a high melting point, making it ideal for grilling or frying without losing its shape. It has a firm, brined, slightly springy texture and a rich, salty, and slightly tangy flavor. The mature version of halloumi is stored in brine, giving it a harder, drier texture and a saltier taste.

In summary, Bulgarian feta and halloumi are two examples of hard goat cheeses that differ in terms of origin, production techniques, taste, and texture.

Aging goat cheese results in complex flavours and unique textures

Aging goat cheese is an art that transforms its flavours, textures, and complexities. The process involves controlling the environment in which the cheese matures, typically in cool, humid conditions ranging from 10 to 15°C with 80-95% humidity. The length of aging significantly impacts the characteristics of the cheese. Younger cheeses tend to be milder and creamier, while longer-aged cheeses, such as those aged for 18 months or more, develop more intense and earthy flavours and firmer, slightly crumbly textures.

The aging process allows for complex biochemical reactions to occur, breaking down proteins and fats into flavourful compounds. Different types of rinds, such as bloomy, washed, and natural, also influence the flavour and texture of the cheese. For example, natural rind cheeses are achieved by allowing molds and other microorganisms to accumulate naturally, resulting in complex flavours and unique textures.

Aged goat cheeses, such as those from Dutch Cheeseman UK, offer a delightful balance of tanginess and earthy notes, with a bold and distinctive taste profile. These cheeses are perfect for those who appreciate the nuances of aged goat's milk cheeses, showcasing the remarkable results of the aging process.

Additionally, raw milk, which contains beneficial bacteria, can be used to make aged goat cheese, adding to the character and nutritional value of the final product. However, it requires special handling and modifications to the recipe. The process of aging raw milk cheese involves two components: the "make" (the day milk is worked with) and "affinage" (the French term for the maturation or ripening process).

Overall, aging goat cheese results in complex flavours and unique textures, creating a diverse range of profiles that cheese enthusiasts can savour and appreciate.

Explore related products

Frank and Sal - Genuine Locatelli Pecorino Romano By the Pound. Italian Import (1 Pound)

$29.99

LAURA CHENEL Mango Habanero Goat Cheese Log, 4 OZ

$13.35

Goat Gouda Cheese (8 ounce)

$46.99

Ekte Geitost Norwegian Goat Cheese 8.8 ounces 4 pack

$49.9

Laclare Creamery Goat Mozzarella Cheese (Case of 12)

$115.98

Triple Creme Goat Brie Montchevre 6.34 oz

$21.99

Soft-ripened goat cheese has a soft, edible rind and a creamy texture

Soft-ripened goat cheese is known for its soft, edible rind and creamy texture. This type of cheese undergoes a transformation, developing a delicate yet pronounced flavour profile. The soft, edible rind of soft-ripened goat cheese is often thin and produced using specific cultures, such as the yeast geotrichum candidum, which imparts a sweet and mellow flavour. The rind contributes to the overall texture and flavour of the cheese, breaking down over time and resulting in an oozing, spreadable consistency.

Vermont Creamery, a renowned producer of artisan dairy products, has introduced a soft-ripened goat cheese named 'Hooper'. This cheese is crafted using a combination of goat and cow milk, with their distinctive Geotrichum variety rind undergoing a unique brining process with French sea salt. The brining technique enhances both the texture and flavour of the cheese, setting a new standard for artisan cheesemaking. The donut-like shape of Hooper also promotes consistent aging across its surface area, resulting in a visually appealing presentation.

The creamy texture of soft-ripened goat cheese can range from creamy to runny, providing a delightful mouthfeel. This style of cheese often exhibits a gentle, sweet, and delicate flavour profile, with subtle citrus notes that hint at its goaty origins. The tanginess of the cheese is well-balanced, avoiding astringency and offering a mouthwatering tang. The longer aging period of soft-ripened goat cheese contributes to its approachability, resulting in a more buttery and mellow character.

While soft-ripened goat cheese is characterised by its creamy texture, it is important to note that goat cheese can also be found in harder varieties. Aged manchego, gouda, Bulgarian feta, and halloumi are examples of goat cheeses that develop a firmer texture during the aging process. These hard goat cheeses offer a different sensory experience, showcasing the versatility of goat's milk in cheesemaking.

Fresh goat cheese is rindless, chalky-white, and tart in flavour

Fresh goat cheese, also known as chèvre, is a special treat for cheese lovers. It is rindless, with a chalky-white appearance, and a tangy, tart flavour. It is moist and creamy, with a clean, fresh taste. Its texture is described as sticky to runny, and it is often sold in tubes in supermarkets.

Fresh goat cheese is a great addition to salads, especially those calling for "crumbled fresh goat cheese". It can be broken into pieces with your fingers or a knife to resemble crumbles. It can also be whipped with cream to make a spread for crackers, topped with fresh herbs, tapenade, or sliced fruit.

Goat cheese is very versatile, and there are many varieties to choose from. Some are aged, while others are fresh, and they can range from firm to creamy in texture. For example, goat cheese from France's Loire Valley, Selles-sur-Cher, has a developed rind and ages for up to eight weeks, resulting in a piquant black walnut flavour. On the other hand, Bonne Bouche, another French cheese, has a foggy grey colour due to the use of ash and develops a drippy, spreadable texture.

There are also hard goat cheeses, such as aged manchego, aged gouda, Bulgarian feta, and halloumi grilling cheese. These cheeses are made from the milk of pesticide-free, pasture-raised goats.

Frequently asked questions