Andy Montoya
Goat cheese, also known as goat's cheese or chèvre, is a versatile cheese made from goat's milk. It is known for its distinct tangy and earthy flavour, and its soft, crumbly texture. In the UK, it is commonly referred to as goat's cheese, although there is some variation in usage, with some sources using the apostrophe before the s and others placing it after.
| Characteristics | Values |
|---|---|
| Names | Goat's cheese, goats' cheese, chèvre |
| Origin | France |
| Production | Goat's milk |
| Nutritional value | High in calcium, vitamins A and K, phosphorus, thiamin, and niacin |
| Health benefits | Anti-inflammatory, digestive, probiotic, antioxidant, protein-rich, promotes good intestinal bacteria |
| Texture | Soft, semi-hard, hard, crumbly, creamy, dense, smooth, moussey, moist, light and airy, fluffy, mouldy, blue-veined, spreadable, silky |
| Flavour | Tangy, tart, earthy, nutty, savoury, sweet, salty, mild, strong, zesty, citrusy, caramel, buttermilk, creamy, grassy, mushroomy, goaty |
| Colour | White, black and white, pinky rind with orange and yellow spots, ivory, snow-kissed |
| Shape | Small rounds |
| Rind | Ash coating, corn ash coating, natural, waxed, white mould, fluffy, crinkly, satiny, dark, black, rindless |
| Serving suggestions | Honey, lemon curd, wildflower honey, frozen grapes, sliced pear, walnuts, gin and tonic, stout, sweet white wine |
| Brands/Varieties | Dazel Ash, Ferme Chevre, Goat Gouda with Fenugreek, Cabra Carino, Rachel, Rosary Goat Ash, Castello Double Crème White with Goat's Milk, Goat Brie, Neal's Yard Creamery, Ragstone, St. Maure, Selles-sur-Cher, Rodolphe |
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What You'll Learn
Goat's cheese in the UK: origins and names
Goat's cheese, or chèvre, is a versatile cheese made from goat's milk. It can be white, coated with ash or herbs, or wrapped in grape leaves. The cheese is known for its crumbly to creamy texture and its earthy, tangy, and goaty nuances. Goat's cheese is also a good source of calcium, vitamins A and K, phosphorus, thiamin, and niacin.
Goat's cheese has a long history, with the first documented proof of humans making cheese of any kind dating back to 7,500 years ago in Poland. Goats were among the first animals to be domesticated for food production, and they produce high-quality, nutrient-rich milk even in difficult environments. This makes them valuable to arid or mountainous areas where other livestock cannot survive.
In the UK, there are several popular types of goat's cheese, including Dazel Ash, Ferme Chevre, Goat Gouda with Fenugreek, and Rosary Goat Ash. These cheeses vary in texture and flavour, ranging from soft and creamy to light and airy, and are produced by different cheesemakers across the country.
The name "goat's cheese" is derived from the French "fromage de chèvre", with chèvre meaning "goat". However, there is some variation in how it is referred to in the UK, with some sources using the singular "goat's cheese" and others the plural "goats' cheese".
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Goat's cheese: how it's made
In the UK, goat cheese is often referred to as "goat's cheese" or "goats' cheese". It is made from goat's milk, which is known for its health benefits, such as being lower in fat, calories, and cholesterol than cow's milk, and providing more calcium. Goat's milk is also easier to digest for those who have issues with cow's milk.
The process of making goat cheese begins with the milking of goats, with the health and happiness of the goats being a priority. The teats of the goats are sanitized before and after milking to ensure that the milk is free of bacteria. Once the milk is collected, it is tested to ensure it is safe for consumption.
To make the cheese, a curdling agent such as citric acid, lemon juice, vinegar, or buttermilk is added to the milk. This causes the milk to separate into curds and whey. The curds are then collected and drained using a cheesecloth, and salt is added to enhance the flavour. The cheese can be flavoured in various ways, such as with dried herbs like chives, thyme, or rosemary.
The cheese is then formed into the desired shape, such as a log or a wheel, and placed in a mould to set. It is then aged, during which time it may be washed in a brine solution to develop a rind. The ageing process can last for several weeks or months, depending on the desired texture and flavour. Once the cheese is aged, it can be infused with additional flavours such as herbs, berries, or spices. Finally, the cheese is packed and distributed for sale.
Goat cheese comes in a variety of styles, including blue cheese, Camembert, and Gouda, and can be soft and fresh or hard and aged. It is a versatile ingredient that can be used in dishes such as salads, tarts, and even pancakes.
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Goat's cheese: health benefits
In the UK, goat cheese is often referred to as "goat's cheese" or "goats' cheese". It is a nutritious dairy product with a variety of health benefits. Here are some key advantages of including goat's cheese in your diet:
Digestive Health: Goat's cheese is easier to digest than cow's milk cheese due to its higher content of fatty acids and unique protein structure. The fatty acids in goat's cheese are metabolized faster, leading to increased feelings of satiety and reduced hunger. This makes it a good option for those watching their weight.
Probiotics: Goat's cheese is a rich source of probiotics, which are beneficial bacteria that improve digestive health, boost immunity, and reduce inflammation. The high-fat content and hard texture of cheese protect these probiotics during digestion, ensuring they reach the gut and contribute to overall health.
Calcium and Other Minerals: This type of cheese is an excellent source of calcium, which is essential for building and maintaining strong bones and teeth. Calcium may also offer protection against cancer, diabetes, and high blood pressure. Goat's cheese also contains selenium, a trace mineral that helps the body break down harmful peroxides, reducing the risk of cancer, thyroid disease, and cardiovascular issues.
Vitamins: Goat's cheese provides vitamins, including riboflavin (vitamin B2), which is crucial for the production and functioning of new cells.
Allergy and Intolerance: Goat's cheese is a hypoallergenic alternative for those with allergies or intolerances to cow's milk. It has lower levels of lactose and A1 casein, making it a more suitable option for those sensitive to dairy.
Healthy Fats: Goat's cheese contains healthy fats, including medium-chain fatty acids such as capric acid and caprylic acid, which have antibacterial and anti-inflammatory properties. These fats are rapidly absorbed by the body and are less likely to be stored as fat, promoting weight loss.
Goat's cheese is a versatile ingredient that can be used in a variety of recipes, from salads and stuffings to desserts and grilled dishes. It is a nutritious and delicious addition to any meal, offering a range of health benefits.
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Goat's cheese: flavours and textures
Goat's cheese is made from goat's milk and comes in a variety of flavours and textures. The flavours and textures depend on the type of goat's cheese, which can be classified as fresh, semi-soft, or hard and firm. Fresh goat's cheese has a high water content, a smooth and supple texture, and a mild and light taste. As it approaches its use-by date, it will be stronger in flavour. Unripened goat log ash and whipped goat cheese are examples of fresh goat's cheese.
Semi-soft goat's cheeses are aged for 8 to 15 days and have a white, soft texture and a pronounced goaty flavour. Rosary Goat Ash is a semi-soft goat's cheese with a creamy finish and a light coating of corn ash.
Hard and firm goat's cheeses are aged for 3 to 4 weeks and have a full-bodied flavour and a drier texture. As goat's cheese ages, the body becomes firm without hardening, and the flavours turn creamy with hints of hazelnut and dried herbs. The consistency becomes crumbly, and the cheese develops a rind. Harder variants usually have natural or waxed rinds, while those ripened with white mould are coated in a fluffy jacket, similar to Camembert or Brie.
Goat's cheese can also be classified as uncooked pressed goat cheese, which is obtained by pressing and moulding the curd, followed by ripening. The more draining that occurs, the drier the cheese. Examples of pressed goat's cheese include Sainte-Maure, which is ladle-moulded, and Chabichou du Poitou, which is drum-shaped.
In addition to these categories, goat's cheese enthusiasts often rely on the ripening time when making their choice. Younger and fresher goat's cheeses tend to be milder and fresher-tasting, while drier or more ripened cheeses have a stronger flavour.
Goat's cheese also varies depending on its country of origin. For example, French goat's cheeses from the Loire Valley are often unaged, sprinkled with ash, and have a fresh taste. Bonne Bouche is a French goat's cheese that develops a rind and ages in the market, developing black walnutty flavours while remaining spreadable. Goat's cheese from the US tends to have a yeasty, wet hay aroma and a sweet and delicate flavour with a slight citrus tang.
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Goat's cheese: serving suggestions
The tangy flavour of goat's cheese works well in a range of dishes, from salads and tarts to pasta, soups and risottos. It can also be grilled, baked, or fried, and pairs well with sweet and savoury flavours.
Goat's Cheese Salads
Goat's cheese can be served whole in an elegant salad, or crumbled over roasted vegetables with a tangy dressing. It also works well with bitter leaves like arugula, and sweet fruits like pears or apples.
Goat's Cheese Tarts
Vegetable tarts can be topped with goat's cheese, or it can be used as a base for a quiche. Goat's cheese also works well in a classic French cheese soufflé.
Goat's Cheese Pasta
Goat's cheese can be added to pasta dishes for a creamy texture and tangy flavour. It pairs well with vegetables like broccoli, courgette, leeks, walnuts, and chilli, or with meat like chicken and bacon.
Goat's Cheese Soups and Risottos
Goat's cheese can be swirled into soups and risottos to add creaminess and tang. It can also be used as a topping, as in Alice Waters' iconic salad of lettuces with thyme-and-breadcrumb-coated goat's cheese served with croutons.
Goat's Cheese Grilled, Baked, or Fried
Goat's cheese can be grilled, as in the recipe for goat cheese-filled corn husks served with a corn relish. It can also be baked, as in the double-layered goat's cheese bakes, or fried, as in the goat cheese-filled omelette.
Goat's Cheese with Sweet and Savoury Flavours
Goat's cheese works well with both sweet and savoury flavours. Sweet pairings include honey, fruit, and jam, while savoury pairings include vegetables, meats, herbs, and spices.
Goat's Cheese Regional Varieties
There are many regional varieties of goat's cheese, including Majorero from Spain, Añejo from Mexico, and Goat Gouda with Fenugreek from the Netherlands.
There appears to be some variation in how people refer to goat's cheese in the UK. Some sources indicate that the correct term is
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Frequently asked questions
In the UK, goat cheese is commonly referred to as "goat's cheese" or "goats' cheese".
Goat cheese is made from goat's milk.
Goat cheese has a tangy, earthy, and nutty flavour. It can be crumbly, creamy, or spreadable in texture.
Some examples of goat cheese include Rosary Goat Ash, Dazel Ash, Ferme Chevre, Goat Gouda with Fenugreek, and Cabra Carino.
You can buy goat cheese at various specialty cheese shops and retailers in the UK, such as The Cheese Society and The Fine Cheese Co.
