Kamil Perry
Goat cheese, or Chèvre in French, is a versatile cheese with a wide range of flavours and textures. It is made like other cheeses, by filtering the milk to remove impurities, adding a curdling agent, moulding, and separating from the whey. The curds are then dried, flavoured, and cured. Goat cheese is considered an excellent choice for people with lactose intolerance due to its relatively low lactose content.
| Characteristics | Values |
|---|---|
| Definition | Any cheese made from the milk of goats |
| Colour | Light yellow or cream-coloured |
| Texture | Soft, semi-soft, hard, firm, crumbly, buttery, chalky, dry, fluffy, melting, smooth, supple, or thick crust |
| Flavour | Earthy, tart, zesty, mild, light, fresh, milky, full-bodied, sharp, or goaty |
| Nutrition | Contains anti-inflammatory enzymes, probiotics, antioxidants, proteins, lipids, calcium, vitamins A and K, phosphorus, thiamin, and niacin |
| Production | Made using raw or pasteurized goat's milk, with starter culture and rennet added to curdle the milk |
| Ripening | Can be eaten immediately or undergo ripening for up to a year; longer ripening results in drier and harder cheese |
| Uses | Spread on bread, baguette slices, crostini, toast, or bagels; crumbled over salads, sandwiches, pizzas, risottos, pasta dishes, or soups |
| Storage | Stored in the fridge; softer cheeses stored in foil or plastic containers, harder cheeses wrapped in parchment or wax paper |
| Types | Fresh, unripened, whipped, aged, blue cheese, brie, camembert, cheddar, gouda, feta, halloumi, sirene, anari, anthotyros, manouri, formaela, and more |
| Region | Produced worldwide, including in Denmark, France, Greece, Palestine, Spain, Mexico, Norway, and Bulgaria |
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What You'll Learn
Goat cheese is made from goat milk
The solid curd is then shaped into moulds, which will determine the shape of the cheese, and then drained for around 24 hours. Salt is then added to the cheese, which not only seasons the cheese but also helps form the rind and controls the growth of microorganisms. Some goat cheeses are then smoked, which makes them more flavoursome and long-lasting.
Goat's milk is similar to cow's milk in terms of fat content, but the fat globules are 20% smaller, making it easier to digest. Goat's milk also has a high content of caproic acid, a fatty acid that gives it its distinctive 'goaty' flavour. Goat's milk is also rich in anti-inflammatory enzymes, probiotics, antioxidants, proteins, lipids, calcium, vitamins A and K, phosphorus, thiamin, and niacin.
Goat cheese is produced in many forms, from soft to hard, and is one of the world's most popular cheeses. It is used in a variety of dishes, from salads to pizzas, and can be stored in the fridge for up to 3 weeks.
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It's one of the world's most popular cheeses
Goat's cheese, or Chèvre, which means "goat" in French, is one of the world's most popular cheeses. It is produced worldwide and comes in a variety of textures, aromas, shapes, and aging periods. The cheese is made from goat's milk, which has a high content of caproic acid, a fatty acid that gives it its distinctive "goaty" flavour. Goat's milk is also easier to digest than cow's milk due to its smaller fat globules, making it a suitable option for those with lactose intolerance.
Goat's cheese can be found in many forms, from soft to hard, mild to mature, and buttery to crumbly. It is a versatile ingredient that can be used in a wide range of dishes, such as salads, tarts, pizzas, sandwiches, and pasta. The cheese is also commonly enjoyed on its own or as part of a cheeseboard.
The process of making goat's cheese is similar to that of other cheeses. The milk is filtered to remove impurities, and then a curdling agent, such as rennet or starter bacteria, is added. This causes the milk to separate into curds and whey. The curds are then scooped into moulds, drained, and salted to form the rind and control microorganism growth. Some goat's cheeses are also smoked or dusted with ash or herbs to enhance their flavour and texture.
Goat's cheese is a popular choice for those following a vegetarian or plant-based diet, as the rennet used in its production can come from plant-based enzymes rather than animal sources. This also contributes to its wider consumption around the world compared to cow's cheese, which is more common in the Western world. With its unique flavour and versatility, goat's cheese has earned its place as one of the most beloved cheeses globally.
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Goat cheese is versatile and can be used in many dishes
Goat cheese, also known as Chèvre, is a versatile ingredient that can be used in a wide variety of dishes. Its distinct character comes from capric acid, a flavorful fatty acid that promotes the development of good intestinal bacteria. Goat cheese has a range of flavours and textures, from crumbly to creamy, mild to tangy, and soft to mature.
Goat cheese is a great addition to a charcuterie board, but it can also be used in cooking. It can be melted into a sauce to be served with pasta, or used as a topping for pizza or flatbreads. It can also be crumbled over salads, omelettes, or stuffed mushrooms.
Goat cheese can also be used in baking, adding a tangy twist to desserts such as cheesecakes, cookies, and custards. It can also be used to make a creamy risotto, or to add a savoury kick to quick breads.
Goat cheese pairs well with honey, sliced pear, and walnuts, as well as more savoury ingredients like garlic, herbs, and olive oil. It can also be used to make a spread, by mashing it with roasted garlic, chives, and white pepper.
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It's easier to digest than cow's milk
Goat cheese is produced using milk from domestic goats and is used to make cultured dairy products, including cheese. There are many different types of goat cheeses produced around the world. Some examples include Añejo cheese, a firm, aged Mexican cheese; Brunost, a Norwegian brown goat cheese; and Majorero, a Spanish cheese similar to Manchego.
Goat milk and goat cheese contain anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids, which help maintain a healthy metabolism. They are also high in calcium, vitamins A and K, phosphorus, thiamin, and niacin. Goat milk is also an excellent source of potassium, magnesium, and vitamin B.
Goat cheese is often considered easier to digest than cow's milk cheese. This is because goat milk has smaller fat molecules and lower lactose content, making it gentler on the digestive system. Additionally, goat milk is naturally homogenized, meaning the fat molecules are uniformly distributed and less likely to float to the top.
The smaller fat globules in goat milk also contribute to its easier digestibility. Goat milk is thicker and creamier than cow milk, and it has more nutrients, including protein, vitamins, and minerals. It is also lower in lactose, which may be why some people with dairy intolerances can consume goat milk products without experiencing the same allergic reactions as they do with cow milk.
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Goat cheese can be grouped by age and texture
Goat cheese, or Chèvre in French, is made from goat's milk. It is one of the world's most popular cheeses, with over 100 varieties, textures, aromas, shapes, and aging periods. Goat's milk is commonly used to make cultured dairy products, including cheese, and is produced worldwide.
Goat cheese can also be grouped by the type of milk used. Goat cheese made from raw milk does not involve heat-treating the milk, preserving the bacterial flora. Raw milk cheeses are not recommended for pregnant women or children under 5. Pasteurized milk cheeses, on the other hand, involve heating the milk to destroy pathogenic germs while preserving its taste.
Goat cheese has an earthy, zesty, and tart flavor due to the high content of caproic acid, a fatty acid produced in goat's milk. Goat's milk is also easier to digest than cow's milk because its fat globules are 20% smaller. This makes goat's milk more suitable for those with lactose intolerance.
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Frequently asked questions
Goat cheese is any cheese made from the milk of goats. It is produced worldwide in many forms, from soft to hard, and is one of the world's most popular cheeses.
Goat cheese has an earthy, zesty, and tart flavour. The longer a cheese ripens, the drier and harder it will be, and the sharper the flavour. Younger cheeses are more soft and spreadable and have a milder and fresher taste.
Goat cheese is made like other cheeses. The milk is filtered to remove impurities, then a curdling starter agent is added, such as rennet or starter bacteria. The milk is then coagulated and separated into curds and whey. The solid curd is then scooped into moulds, drained, and salted.
