Randy Chandler
Goat cheese is made from goat milk, the milk of domestic goats. Goat's milk can be made into almost any kind of cheese, and goat cheese has been made for thousands of years. It is still extremely popular in countries where dairy cows are not commonly raised. Goat cheese has a naturally tangier, fresher taste than cow's milk cheese, and its fat content differs, contributing to the distinct flavour. Goat cheese comes in many varieties, including aged goat cheese, pressed hard for a minimum of 10 days, and fresh goat cheese, the most popular type sold in the US, often called chevre, the French term for goat.
| Characteristics | Values |
|---|---|
| Common names | Goat cheese, chevre |
| Production | Goat cheese is made from goat milk, the milk of domestic goats |
| Taste | Tangier, fresher, earthier, and gamier than cow's milk cheese |
| Seasonality | Goats produce milk for only 9 to 10 months per year and stop lactating from late December through February |
| Varieties | Brie, Cheddar, Gouda, Manchego, Tomme, Garrotxa, Ticklemore, Bonne Bouche, Humboldt Fog, Añejo, Brunost, Majorero |
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What You'll Learn
Goat milk cheese varieties
Goat milk has been used to make cheese for thousands of years and is still extremely popular in countries where dairy cows are not commonly raised. Goat's milk can be made into almost any kind of cheese, and there are many different varieties of goat's milk cheese produced around the world.
One of the most popular types of goat's milk cheese is fresh goat cheese, often called chevre, which is the French term for "goat". Chevre can also refer to any type of cheese made from goat's milk, including aged cheese. Other aged goat cheeses include Añejo, a firm, aged Mexican cheese traditionally made from skimmed goat's milk, and Garrotxa, a dense and aged Spanish cheese with a lemony tang and impressions of toasted hazelnuts. Majorero, a Spanish cheese similar to Manchego, is another example of a goat's milk cheese with protected status under European law.
Goat milk can also be used to make soft-ripened cheeses such as Brie and Tomme, a variety made only in France but now being created by U.S. cheesemakers in a tomme-style. Soft goat's milk cheeses tend to have a more subtle and refreshing flavour than their cow milk counterparts, with a distinctive tang. Drunken Goat, a pasteurized goat milk cheese from the U.S., is another example of a soft goat milk cheese with a fruity character and a smooth, sweet, wine-like flavour.
Goat milk can also be used to make hard cheeses such as Gouda, Cheddar, and Manchego. Goat Gouda, produced exclusively in Holland, is sweet and delicious with caramel overtones. Bonne Bouche, an aged goat cheese from the U.S., is another example of a hard goat milk cheese with a distinctive foggy grey colour due to the use of ash in its production.
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Goat milk cheese taste
Goat's milk cheese, or chèvre, is known for its tangy, strong flavour, often referred to as "goatyness". This flavour is influenced by two key factors: the age of the milk when it is processed, and whether male goats, or bucks, are kept in the same pen as female goats, or does. If bucks are kept with does, their pheromones can permeate the milk, resulting in a stronger "goaty" flavour.
The flavour of goat's milk cheese varies depending on the specific type of cheese. For example, Garrotxa, a dense and aged Spanish cheese, has a delicate lemony tang with notes of toasted hazelnuts. In contrast, Humboldt Fog, a barely firm aged goat cheese from the U.S., has a sour cream and citrus flavour with a hint of mould. Bonne Bouche, another U.S. cheese, has a sweet and mellow flavour due to its yeast geotrichum candidum rind.
Some people find the flavour of goat's milk cheese unpleasant, comparing it to the smell of a goat or a barnyard animal. However, others enjoy the complexity and versatility of goat's milk cheese, which can range from fresh and vibrant to aged and tangy. The texture of goat's milk cheese can also vary, from creamy and runny to crumbly and cakey.
Goat's milk cheese is often paired with beer, wine, honey, sliced pear, and walnuts. It is a staple in many cuisines worldwide, with 65% of the world using goat's milk as their standard. However, in the U.S., goat's milk and cheese have only recently gained popularity, as the dairy industry has been dominated by cow's milk.
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Goat milk cheese production
Goat milk cheese, or chèvre, is made through a process known as acid/heat coagulation, which is the oldest method of cheese-making in the world. Goat milk cheese production dates back to around the 5th millennium when goat herding was increasing along the plains of the Euphrates river. Goats were a mobile food supply, making pastoralism easier for shepherds and herders. As a result, milk production increased during this time, and consequently, cheese-making too.
To make goat milk cheese, you will need the following:
- Goat milk (full-fat, pasteurized, or fresh, but not ultra-pasteurized)
- A starter culture (such as C20G chèvre starter or mesophilic culture)
- Lemon juice and/or vinegar
- Cheese salt or kosher salt
- Colander
- Cheesecloth or butter muslin
- Digital thermometer
- Heavy-bottomed non-reactive pot (made of stainless steel, ceramic, glass, or plastic)
- Small silicone spatula or fork
- Remove the milk from the refrigerator and let it stand at room temperature for about an hour.
- Place the milk in a heavy-bottomed non-reactive pot and slowly heat it over medium-low heat until it reaches around 86°F (30°C) to 185°F. Stir the milk frequently to ensure even heating.
- Remove the pan from the heat and sprinkle the starter culture over the surface of the milk. Let it stand for about 5 minutes to rehydrate the starter.
- Whisk the milk for about 20 seconds to distribute the starter evenly.
- Cover the pan and let it stand undisturbed at room temperature (ideally between 70°F and 75°F, or 21°C and 24°C) for 12 to 18 hours until the curds form a solid mass.
- Line a colander with 2-3 layers of cheesecloth or a damp butter muslin and suspend it over a large bowl or pot.
- Carefully ladle the curds into the lined colander and let it drain for about 2 hours.
- Sprinkle the curds with salt and gently incorporate it using a small silicone spatula or a fork.
- Gather the ends of the cheesecloth or butter muslin and tie them into a knot. Suspend the cheese over a large bowl or pot for 4 to 8 hours, depending on the desired thickness of the cheese.
- Spoon the cheese into a glass jar and store it in the refrigerator.
Note: The curds and whey will not separate in the same way as they do with whole milk, and the texture of goat cheese will not contain large curds. To improve the separation, you can use lemon juice and vinegar, which help break down the protein structure of the milk. Additionally, double or triple the layers of cheesecloth to ensure the tiny curds don't escape.
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Goat milk cheese availability
Goat milk is commonly used to produce cultured dairy products, including cheese. A myriad of goat milk cheeses are produced worldwide, with some of the most well-known varieties being Añejo, Brunost (or Geitost), and Majorero.
Añejo is a firm, aged Mexican cheese traditionally made from skimmed goat's milk. However, it is most often available made from skimmed cow's milk. Brunost, or Geitost when made with goat milk, is a Norwegian brown goat cheese with a sweet flavour profile. Majorero, from Spain, is similar to Manchego and is protected under European Law with Protected Designation of Origin (PDO) status.
Other notable goat milk cheeses include Garrotxa, an English cheese with a dense and aged texture, and a lemony tang that softens, leaving impressions of toasted hazelnuts. Ticklemore, a Spanish cheese, has a floral and herbaceous flavour, with a moist and pliable texture. Bonne Bouche, a French cheese, has a sweet and mellow flavour with a foggy grey colour. Nababbo, an Italian cheese, has a doughy taste with a hint of fruit acid and a soft, minerally finish.
The availability of these goat milk cheeses may vary depending on your location. Some cheeses, such as Añejo and Majorero, may be more readily available in their respective countries of origin, Mexico and Spain. Others, such as Bonne Bouche and Nababbo, may be more accessible through specialty cheese shops or online retailers. It's always a good idea to check with local cheese shops or gourmet food stores in your area to inquire about their selection of goat milk cheeses and their sources. Additionally, some producers of these cheeses may offer online purchasing and shipping options, making them more widely available.
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Goat milk cheese texture
Goat cheese, also known as chèvre, is made from goat's milk and comes in a variety of textures, from creamy and spreadable to crumbly and aged. The texture of goat cheese can vary depending on several factors, including the production method, aging process, and the type of goat milk used.
Some goat cheeses have a creamy texture, similar to that of cream or butter. These cheeses are often fresh and spreadable, with a soft, pliable consistency. Examples include Bonne Bouche, a French-inspired cheese with a foggy grey rind made by Vermont Creamery, and goat brie, a mild cheese with a thin rind and a creamy paste.
Other goat cheeses have a crumbly texture, such as the barely firm aged goat cheese from the U.S. described as having a "crumbly cake" texture. This cheese is washed in red wine, giving it a fruity character while retaining the soft, powdery flavor of goat milk.
Some goat cheeses have a moist texture that softens in the mouth. Garrotxa, a Spanish cheese, is an example of this. It has a plush, moleskin-textured rind and a moist, pliable interior with a delicate tang.
Goat cheeses can also have a unique, knobbly texture. Ticklemore, a cheese from England, has a distinctive saucer shape with a knobbly white rind and a thick creamline. The interior is described as pliant and snowy, with a fruity character.
In addition to these variations, the texture of goat cheese can range from floppy and smooth to firm and aged, depending on the specific type and production method.
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Frequently asked questions
Some goat milk cheeses include Garrotxa, Humboldt Fog, Bonne Bouche, Ticklemore, and Drunken Goat.
Goat milk cheese has a tangier and fresher taste than cow milk cheese. Goat milk cheese usually has a slightly earthier taste and can have barnyard-y aromas and game-y flavors.
Aged goat milk cheeses include blue, gouda, cheddar, and manchego.
Soft goat milk cheeses include Humboldt Fog, Bonne Bouche, and Tomme.
Goats are seasonal lactators, producing milk for only 9 to 10 months per year and stopping lactating from late December through February. This makes it challenging to obtain fresh goat milk during the winter months.
