Kamil Perry
Goat's milk has been used to make cheese for thousands of years and is particularly popular in countries where dairy cows are less common. Goat's milk can be made into almost any kind of cheese, and there are myriad varieties of goat's milk cheeses produced around the world. Some of the most popular types of goat's milk cheese include chevre, brie, cheddar, gouda, manchego, and tomme. Goat's milk cheese has a tangier, fresher taste than cow's milk cheese, and the fat in goat's milk differs from that in cow's milk, giving goat's cheese a distinct flavour.
| Characteristics | Values |
|---|---|
| Common names | Chevre, goat cheese |
| Common varieties | Garrotxa, Ticklemore, Bonne Bouche, Humboldt Fog, Añejo, Brunost, Majorero, Murcia, Gouda, Cheddar, Manchego, Balarina, Tomme |
| Taste | Tangier, fresher, earthier, and gamier than cow's milk cheese |
| Texture | Dense, moist, crumbly, creamy, runny, hard |
| Aroma | Yeasty, wet hay, lemon, bread dough, yogurt, mold, sour cream, citrus, floral, green herb, grape juice, red wine, powdery, delicate |
| Flavor | Milk, lemon, toasted hazelnuts, hazelnut skins, floral, green herb, smooth, sweet, wine-like, nutty, buttery, rich, earthy |
| Country of origin | Spain, Norway, Mexico, France, Holland, U.S. |
| Producers | Ticklemore Cheese, Cypress Grove, Vermont Creamery, Debbie Mumford |
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What You'll Learn
Goat milk cheese has been made for thousands of years
Goat milk cheese has a long and varied history. In ancient Egypt, only priests knew the "magic formula" for making goat cheese, and a 3,000-year-old goat cheese was discovered in an Egyptian dignitary's tomb. In the Middle Ages, mankind discovered that rennet, an enzyme found in the stomach, accelerated the curdling process, keeping the method a closely guarded secret.
The French noun "formage" referred to baskets with perforated sides used to mould milk curds, and the Italian "formaggio" and French "fromage" derive from this term. The Poitou region, influenced by the Moors (nomadic livestock herders), became known for its Le Chabis and Chabichou goat cheeses.
Today, there are over 120 types of goat cheese produced worldwide, with France being the leading European manufacturer. Goat milk cheese typically has a slightly earthier taste than cow's milk cheese, and it is often described as having a characteristic "goat" flavour due to the higher levels of medium-chain fatty acids, such as caproic and caprylic acids.
Some popular goat milk cheeses include Añejo, a firm, aged Mexican cheese; Brunost, a Norwegian brown goat cheese with a sweet flavour; Garrotxa, a dense and aged Spanish cheese with a lemony tang; and Ticklemore, a floral and herbaceous cheese from Devon, England.
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It's popular in countries where cows are not commonly raised
Goat cheese has been produced for thousands of years and remains popular in countries where cows are not commonly raised. Goat milk is used to make cultured dairy products, including a wide variety of cheeses. Goat's milk cheeses usually have a slightly earthier taste than cow's milk cheeses.
One example of goat's milk cheese is Añejo, a firm, aged Mexican cheese traditionally made from skimmed goat's milk. However, it is most often made from skimmed cow's milk. Another goat's milk cheese is Brunost, or Geitost when made with goat milk, a Norwegian brown goat cheese with a sweet flavour. Garrotxa is a dense and aged goat's milk cheese from Spain, with a lemony tang and impressions of toasted hazelnuts. The interior is moist and pliable, with the deep aromatics of scrub brush and grasses growing in the foothills of the Pyrénées.
Ticklemore is another goat's milk cheese, made in Devon by Debbie Mumford. The goats that produce the milk for this cheese browse in the pasture and hedgerows, contributing to the floral and herbaceous notes of the cheese. Drunken Goat is a similar Spanish goat's milk cheese with a violet rind and a pliant, snowy interior. It has a fruity character with a smooth, sweet, wine-like flavour.
Bonne Bouche is a French goat's milk cheese with a rind produced exclusively with the yeast geotrichum candidum, which is known for its sweet and mellow flavour. Bonne Bouche also uses ash, resulting in a foggy grey colour.
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Goat milk can be used to make almost any kind of cheese
Goat milk is extremely versatile and can be used to make almost any kind of cheese, from soft and creamy to hard and aged varieties. The versatility of goat milk means it can be crafted into myriad cheese types, ranging from fresh and tangy to earthy and nutty.
Goat milk has been used to make cheese for thousands of years, particularly in regions where dairy cows are less prevalent. Goat's milk cheese, or chèvre in French, has a distinctively tangier and fresher taste than cow's milk cheese. This is due to the different types of proteins and fats found in goat's milk, which lend a unique flavour profile to the cheese.
Goat milk can be crafted into a variety of soft cheeses, such as the popular Bonne Bouche, a French-inspired cheese with a sweet and mellow flavour, or the American Humboldt Fog, a barely firm cheese with a fruity and citrusy tang. Soft goat milk cheeses are often characterised by their creamy texture and subtle goaty flavour, which can be more delicate than their cow milk counterparts.
Aged goat milk cheeses are also widely produced, with varieties such as Gouda, Cheddar, and Manchego being crafted from goat milk. These cheeses are typically pressed hard for a minimum of 10 days, resulting in a harder texture and more complex flavour profile. The ageing process can bring out nutty, earthy, rich, or buttery notes in the cheese, creating a milder and less acidic taste compared to fresh goat cheese.
Goat milk can also be used to create unique cheeses with distinct regional characteristics. For example, Garrotxa, a dense and aged goat cheese from Catalonia, Spain, is known for its toasted hazelnut flavour and plush, soft rind. Another example is Drunken Goat, a goat milk cheese from Spain that is soaked in red wine, resulting in a fruity and wine-like flavour.
In summary, goat milk is an incredibly versatile ingredient in cheesemaking, capable of producing a wide range of cheese varieties with distinct flavours, textures, and characteristics. Its versatility and unique flavour profile have made it a popular choice for cheesemakers around the world.
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Fresh goat cheese is the most popular type sold in the US
Goat cheese is made using goat milk, the milk of domestic goats. Goat milk is commonly used to make cultured dairy products, including cheese, and has been for thousands of years. Goat milk cheese has a naturally tangier, fresher taste than cow's milk cheese, with a distinctive goaty tang. This is because the fat in goat's milk is different from that of a cow, giving goat cheese a unique flavour.
There are many different types of goat cheese, including fresh and aged varieties. Aged goat cheese develops a rind, while fresh goat cheese does not. Aged goat cheese becomes sharper, earthier, and more pungent as it matures, while fresh goat cheese has a bright and clean flavour.
Fresh goat cheese is versatile and can be used in baking, cooking, or even desserts. It is a great addition to creamy pastas and cheesecakes, adding a unique richness. It can also be crumbled or spread and is a wonderful centrepiece for a charcuterie board.
In addition to fresh goat cheese, there are several other popular types of goat cheese, such as blue goat cheese, brie goat cheese, and cheddar goat cheese. Each variety has its own distinct flavour and texture, offering a diverse range of options for cheese enthusiasts.
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Goat cheese has a naturally tangier, fresher taste than cow's milk cheese
Goat cheese has a naturally tangier and fresher taste than cow's milk cheese. This is due to the different types of protein and fat found in goat's milk, which give the cheese a distinct flavour. While some goat cheeses have barnyard-y aromas and game-y flavours, these characteristics are part of the appeal for some consumers. Goat cheese is produced using the milk of domestic goats, and while it is commonly used to make cultured dairy products, including cheese, it is available in far fewer varieties than cow's milk cheese. This is because goats are seasonal lactators, producing milk for only 9 to 10 months of the year and stopping lactation from late December through February.
Goat's milk can be made into almost any type of cheese, including fresh and aged varieties such as blue, gouda, cheddar, manchego, and brie. Fresh goat cheese, also known as chevre, is the most popular type sold in the US. It is often creamy white with a spreadable texture. Aged goat cheese, on the other hand, is pressed hard for a minimum of 10 days, resulting in a harder texture as it dries out. It often lacks the acidity of fresh chevre, so some may perceive it as milder.
Goat cheese comes in a variety of flavours and textures, ranging from dense and aged to barely firm. Garrotxa, for example, is a dense and aged goat cheese that originates from Catalonia, Spain. It is known for its lemony tang and impressions of toasted hazelnuts. In contrast, Humboldt Fog is a barely firm aged goat cheese from the US with a smushable, pliant texture. It is washed in red wine, giving it a fruity character while retaining the soft, powdery flavour of goat milk.
In addition to their distinct taste, goat cheeses also offer textural variety. For instance, Ticklemore, a goat cheese from Spain, is known for its moist floral flavours and ice-creamy finish. Its distinctive saucer shape is created by the plastic moulds in which the curd is formed and drained. Another unique goat cheese is Bonne Bouche, which features a foggy grey rind produced exclusively with the yeast geotrichum candidum, known for its sweet and mellow flavour.
Goat cheese not only provides a diverse range of flavours and textures but also has cultural significance in certain regions. Añejo, a firm, aged Mexican cheese, is traditionally made from skimmed goat's milk. However, it is more commonly found made with skimmed cow's milk. Brunost, a Norwegian brown goat cheese, has a sweet flavour profile, while Majorero, a Spanish goat cheese, is similar to Manchego and protected under European Law with Protected Designation of Origin (PDO) status.
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Frequently asked questions
Some goat milk cheeses include Bonne Bouche, Humboldt Fog, Garrotxa, Ticklemore, and Añejo.
Goat milk cheese has a tangier and fresher taste than cow milk cheese. Goat milk cheese usually has a slightly earthier taste than cow milk cheese.
Aged goat milk cheeses include blue, gouda, cheddar, and manchego.
