Andy Montoya
Goat cheese, also known as goat's cheese or chèvre, is made from goat's milk and comes in a variety of textures and flavours, from fresh and soft to aged and hard. Chevre, which means 'goat' in French, is often used to refer to fresh goat cheeses. Goat milk's unique fat structure and high nutritional value make it a popular alternative to cow's milk, and it is used to make cheeses around the world.
| Characteristics | Values |
|---|---|
| Names | Goat cheese, goat's cheese, chèvre, Humboldt Fog, Queso de Murcia al Vino, Drunken Goat, jibneh Arabieh, kasseri or kaşar, labneh, nabulsi, paneer, queso blanco, ackawi, darfyieh, yeghegnadzor, kesong puti, kesilyo, kasilyo, quesillo, queseo, kiseyo |
| Made from | Goat's milk |
| Texture | Soft, spreadable, crumbly, creamy, smooth, hard, semi-hard, semi-firm, moist, firm, cakey, buttery, rich, thin rind, creamy to runny |
| Taste | Tangy, tart, salty, mild, sour, sweet, delicate, citrusy, nutty, fruity, barnyard-y, game-y, piquant, goaty, fresh |
| Colour | Pale yellow, white |
| Country | Made in Spain, Armenia, Greece, Turkey, Romania, Balkans, Egypt, Israel, Lebanon, Syria, Palestine, Jordan, Middle East, US |
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What You'll Learn
Chevre, a French term for goat cheese
Goat cheese is made in a similar way to other cheeses, but the specific bacteria used and the way the cheesemaker handles it determine the final product. Fresh goat cheese, or Chevre, is bright, tart, tangy, and delicious, but goat cheese comes in many shapes, sizes, and ages. It is usually soft and spreadable, with a higher moisture content than aged cheese, and it must be kept refrigerated.
Goat cheese crumble, or Chevre with reduced moisture, is another popular variety. More mature goat cheeses can be buttery and mellow, with hints of lemon, while the rind of aged cheeses lends a flavour of nut skins. Goat cheese made in the Rhône-Alpes and Poitou-Charentes regions of France tends to be milder and less pungent than that made in the traditional Loire and Poitou areas.
Goat cheese is also used in other cultures, such as in the Middle East, where it is known as "jibneh Arabieh" and has a mild taste similar to feta but less salty. In the Philippines, "kesong puti" is a soft, unaged, white cheese made from carabao milk and salt curdled with vinegar, citrus juices, or rennet, but it can also be made with goat milk.
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Drunken Goat, a semi-firm variety
Goat cheese is also known as goat's cheese or chèvre, the latter being the French word for "goat cheese". Fresh goat cheese, or chèvre, is bright, tangy, and delicious, but goat cheese comes in all shapes, sizes, and ages.
One such variety is the Drunken Goat, a semi-firm goat cheese from the village of Jumilla in the Murcia region of southeastern Spain. It is made from the pasteurized milk of local Murciana goats, which feed on wild herbs and grasses in the arid Mediterranean region, giving the milk a distinct flavor particularly well-suited for cheese-making.
The wheels of cheese are soaked in Doble Pasta red wine, a twice-fermented, high-alcohol wine made with extra grape skins, for 48 to 72 hours. This process gives the cheese its unique fruity flavor and a rich, violet-colored rind. The inner paste of the cheese remains almost pure white, creating a striking color contrast. After curing in the wine, the cheese is aged for an additional 75 days to allow for full maturation and intermingling of the flavors.
Drunken Goat cheese has a creamy texture and a tangy, fruity finish. It is a popular addition to cheese boards and can be paired with dried or fresh figs, candied walnuts, or Marcona almonds to bring out its fruity notes. It also goes well with Spanish chorizo, olives, and cocktails or beer. To store drunken goat cheese, wrap it in parchment or wax paper, then in foil or plastic wrap, or place it in an airtight container. It should last for about two to three weeks when stored this way.
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Kasseri or Kaşar, a Greek/Turkish variety
Kasseri is made by heating milk to 36°C and adding rennet to form a curd within 45 minutes. Once the curd has set, it is divided into pieces and cooked at 38-40°C, then transferred to draining tables. The curd is then ground by hand, tightly bound in cheesecloth, and left to drain and ferment until its pH is about 5.2. The curd is then cut into thin slices, placed in hot water at 70-80°C, and kneaded until it becomes a malleable mass. The cheese mass is salted and put into moulds for a few days, then removed and aged for at least three months at 18°C.
Kasseri has a semi-hard to hard consistency, a smooth texture, and a tangy, nutty flavour. It is a versatile ingredient, commonly used in traditional Greek dishes such as saganaki and moussaka, as well as in sandwiches and wraps. Its excellent melting properties make it a popular choice for grilling or frying. It is also a staple in Turkish cuisine, often served at breakfast with pastries or wine and mezes (small appetizers).
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Jibneh Arabieh, a soft white cheese from the Middle East
Jibneh Arabieh, also known as Jibneh, Jibneh baida, or Jibni, is a soft white cheese found all over the Middle East. The name translates to "Arab cheese" or simply "cheese" in Arabic. While it originated in the Galilee and Negev Desert regions, it is particularly popular in the Persian Gulf region and Egypt and Eastern Arabia.
Jibneh Arabieh is a fresh cheese with a milky quality, a pronounced saltiness, and a medium firmness. It has excellent melting properties and can be boiled before eating. The cheese has a mild taste similar to feta but less salty. It is often aromatized with mahleb, a spice made from ground cherry stones, which lends a fruity and nutty flavour to the cheese.
Traditionally, Jibneh Arabieh was made with goat or sheep milk by the Bedouins. However, today, it is more commonly made with cow's milk. It is used in cooking or simply as a table cheese, paired with a variety of foods and wines, and served with appetizers, soups, salads, main courses, or desserts.
In Syria, a "string cheese" version of Jibneh Arabieh, called Jibneh mshallale or "braided cheese," is also popular. It is often braided and includes black caraway seeds. Unlike the variety made with cow's milk, this version is typically not used for cooking, except for the occasional sweet or savoury pastry. It is often served with pita bread, cucumbers, or jam, or paired with cold summer fruits like watermelon and cantaloupe.
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Goat Brie, a milder version of traditional Brie
Goat cheese, also known as goat's cheese or chèvre, is made from goat's milk. One variety of goat cheese is goat brie, which is a milder version of traditional brie. Goat brie is a young, soft-ripened cheese with a creamy paste, an edible bloomy rind, and a distinctive aroma. The smaller fat globules in goat's milk keep the cream incorporated, resulting in a gooey texture that differs from the runnier texture of cow's milk brie. Goat brie has a slightly tangy, often earthy flavor reminiscent of mushrooms, with a bright white paste and a creamy texture.
Goat brie is produced using the same methods as cow's milk brie, including adding rennet and enzymes to the milk and then heating it to form curds, which are packed into molds. The excess whey is drained off, and added yeast feeds the Penicillium candidum mold responsible for the rind. However, due to the difference in the milk source, goat brie has a firmer texture, milder flavor, and lighter aroma than cow's milk brie.
The rind and interior of goat's milk brie are a brighter white than the cream color of cow's milk brie due to the conversion of carotene in grass and hay into colorless vitamin A by goats. This conversion also contributes to the higher vitamin A content in goat's milk. The flavor of goat brie can be described as grassy and nutty, with hints of lemon and a clean finish.
Goat brie is a versatile cheese that pairs well with a baguette or crackers, fresh fruit, cured meat, and olives. It can be baked in a skillet with mushrooms, wrapped in puff pastry, or topped with honey. It is also an unexpected but delicious addition to grilled cheese or pizza and can add creaminess to dips. When serving goat brie, it is recommended to bring the cheese to room temperature to enhance its flavor.
In terms of wine pairings, goat brie goes well with many types of white wine, especially crisp sauvignon blanc or albariño, and sometimes floral and aromatic varieties like Argentinian torrontés. For storage, a whole wheel of goat brie can be wrapped in parchment or wax paper and kept in the refrigerator for several weeks. Wedges should be wrapped in plastic and consumed within a week. Freezing is possible but may affect the texture and flavor.
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Frequently asked questions
Yes, goat cheese is also known as "chèvre" in French, which means "goat cheese" or simply "goat".
Goat cheese has a tangy, fresh taste. Fresh goat cheese, or chèvre, is bright, tart, and tangy. It has a creamy texture and a balanced flavor that is mouthwateringly tangy but not astringent, with hints of lemon and milk.
Some popular types of goat cheese include Kasseri or Kaşar, a medium-hard or hard pale yellow cheese made from sheep milk and goat's milk; Drunken Goat, a semi-firm variety; Humboldt Fog, a French Brie-like goat cheese; and Queso de Murcia al Vino, a barely firm aged goat cheese that is fruitier due to being washed in red wine.
