Randy Chandler
There are many misconceptions about the taste of goat cheese, with some people describing it as goaty and barnyardy. However, the taste of goat cheese varies depending on the breed of goat, the geographical location, the culture used, and the maturation method. Generally, the younger and fresher the goat cheese, the milder and fresher it will taste. On the other hand, the drier and more ripened the cheese, the stronger its flavour will be. For example, fresh goat cheese, or chevre, is known for its tangy, creamy, and slightly citrusy flavour, while aged goat cheese can offer flavours of nut skins and cooked milk.
| Characteristics | Values |
|---|---|
| Aroma | Yeasty, wet hay, earthy mushrooms, blue mold, barnyardy, nutty, floral, green herb, scrub brush, grasses |
| Flavor | Sweet cream, lemon, nutty, salty, tangy, zesty, citrus, cooked milk, milk, bread dough, toasted hazelnuts, skins of nut, mild, light, sweet, delicate, bright, clean, earthy, sharp |
| Texture | Creamy, runny, dense, moist, crumbly, sticky, fluffy, hard, smooth, supple, soft, firm, melting, pliable, sticky, dry |
| Visual | White, ivory, grey, bloomy, natural rind, waxed rind, blue veins |
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What You'll Learn
- Fresh goat cheese is tangy, creamy, and citrusy
- Aged goat cheese is nutty and subtly sweet
- Goat cheese is versatile and can be used in baking, cooking, or desserts
- Goat milk has a different protein composition and is easier to digest than cow milk
- Common types of goat cheese include Chevre, Garrotxa, and Goat Brie
Fresh goat cheese is tangy, creamy, and citrusy
The taste of goat cheese varies depending on the breed of goat, the geographical location, the culture used, and the maturation method. Younger and fresher goat cheeses tend to be milder and fresher in taste, while drier and more ripened varieties have a stronger flavour.
Goat cheese, also known as chèvre, comes in many varieties, including fresh, semi-soft, and firm aged cheeses. The aged versions develop a rind, which can be natural, waxed, or coated in a fluffy jacket similar to Camembert or Brie. The flavour profile of aged goat cheese can include notes of nut skins, toasted hazelnuts, cooked milk, and a subtle tang.
Goat cheese has a different protein composition and smaller fat globules compared to cow cheese, making it more digestible for some people. It also has a lower lactose content, which may be beneficial for those with lactose intolerance. However, raw milk cheeses are not recommended for pregnant women or children under five years old.
Overall, fresh goat cheese offers a tangy, creamy, and citrusy taste experience, while aged varieties present more complex and subtle flavour profiles.
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Aged goat cheese is nutty and subtly sweet
The taste of aged goat cheese is nuanced and complex, offering a delightful interplay of nutty and subtly sweet flavours. While fresh goat cheese is known for its high moisture content and mild, creamy taste, ageing transforms it into a firmer, more savoury delicacy.
As goat cheese matures, its texture becomes drier and more compact, leading to a more concentrated and intense flavour profile. The once-prominent tangy and citrusy notes of fresh goat cheese give way to the emergence of nutty and subtly sweet flavours. This transformation is a result of the ageing process, which allows the cheese to develop a deeper, more intricate character.
The specific flavours of aged goat cheese can vary depending on factors such as the breed of goat, geographical location, culture, and maturation techniques employed. For instance, the Valençay goat cheese tends to exhibit nutty and floral notes, while Sainte Maure de Touraine is known for its savoury and zesty profile.
One notable example of aged goat cheese is the Garrotxa variety, which originates from Catalonia, Spain. Garrotxa is crafted from pasteurized milk and boasts a dense texture, plush rind, and a unique flavour profile that evokes toasted hazelnuts and their skins, with a subtle tang. This cheese is renowned for its ability to impress even those who claim to dislike goat cheese, as its flavours are more subdued and elegant than those of its younger counterparts.
Aged goat cheese is also available in more familiar formats, such as goat Gouda, which is aged for six months or more and develops crunchy protein crystals during maturation. This variety challenges the notion that all goat cheese is pungent and goaty, as its ageing process results in a more subdued and palatable flavour that even those averse to goat cheese may enjoy.
In summary, aged goat cheese presents a delightful contrast of nutty and subtly sweet flavours, showcasing the transformative power of time and craftsmanship in the world of cheesemaking. The ageing process allows goat cheese to evolve from its fresh, tangy state into a more sophisticated and nuanced delicacy, offering a unique sensory experience that delights and surprises cheese enthusiasts.
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Goat cheese is versatile and can be used in baking, cooking, or desserts
Goat cheese is incredibly versatile and can be used in baking, cooking, or desserts. Its complex tang and creamy texture can complement both sweet and savoury dishes.
For a simple appetizer, you can bake goat cheese and serve it with a variety of dippers, such as crusty sourdough, crostini, or pita wedges, as well as fresh berries, olives, or nuts. To make the dip, simply combine goat cheese with a lesser amount of cream cheese, honey, garlic, and basic seasonings like salt and pepper and red pepper flakes. The result is a warm, creamy, tangy, and lightly sweetened dip that your guests will love.
Goat cheese can also be a delicious addition to salads. For example, you can combine bitter arugula, sweet Asian pear or green apples, tangy lemon dressing and goat cheese, and crunchy pumpkin seeds for a well-rounded flavour and texture profile. Another option is to make a warm salad with roasted beets, carrots, and beet greens, tossed in a creamy dressing made by whisking goat cheese with vinegar and oil.
If you're looking for a more substantial meal, goat cheese can be used in pastas and casseroles. For a lighter take on lasagna, you can toss the ingredients in a goat cheese sauce and sprinkle Parmigiano-Reggiano on top. Alternatively, you can make a creamy dressing by combining goat cheese, Parmesan, milk, and pasta-cooking water, which can be mixed with fettuccine and topped with smoky pimentón de la Vera and toasted almonds for a Spanish spin.
Goat cheese can also be used in baking and desserts. It can be baked into a cheesecake, adding a savoury element to this classic dessert. This can be served with a berry sauce and additional fresh berries. For a unique dessert, Chicago pastry chef Dana Cree makes a vanilla custard and then blends it with goat cheese and a touch of lemon juice for a tangy and creamy pudding. Goat cheese can also be used in quick breads and cakes, such as a savoury loaf packed with olives, cheese, and bacon, and infused with cayenne.
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Goat milk has a different protein composition and is easier to digest than cow milk
Goat's milk has a different protein composition than cow's milk, which makes it easier to digest. This is because the proteins in goat's milk are more easily broken down by digestive enzymes. In addition, goat's milk contains slightly less lactose than cow's milk, which is another reason why some people find it easier to digest.
Goat cheese, or chèvre, is a dairy product made from goat's milk. It has a wide range of flavours, textures, and types, including different ages, moulds, and rinds. The flavour and aroma of goat cheese can vary depending on the breed of goat, the geographical location, the culture used, and the maturation method.
Fresh goat cheese is usually soft and spreadable, with a high moisture content. It has a tangy, creamy, and slightly citrusy flavour. It is often described as having a bright and clean taste. As it ages, goat cheese becomes drier and more ripened, developing a stronger flavour. Some aged goat cheeses, such as Garrotxa, have a dense texture and a subtle flavour of toasted hazelnuts and nut skins, with only a hint of the expected lemony tang of goat milk.
Aged goat cheeses can also have a firm texture and a rind, with flavours of cooked milk and nut skins. These cheeses are often more subtle than younger goat cheeses, which can be more piquant and "goaty". However, this stereotype of goat cheese tasting like a barnyard is not always accurate. In fact, some aged goat cheeses, such as goat brie, are even milder than their cow milk counterparts.
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Common types of goat cheese include Chevre, Garrotxa, and Goat Brie
Chevre, or goat cheese as it is commonly known, is a French term for cheese made from goat's milk. It ranges from fresh and creamy to aged and crumbly, with a wide variety of flavors and textures. Fresh chevre is soft, spreadable, and has a mild, tangy taste. It is often found in logs or small rounds and may be rolled in herbs, spices, or other coatings. As it ages, chevre can develop a more complex flavor and a firmer, crumbly texture. Chevre can be used in a variety of culinary applications, from salads to baked goods.
Garrotxa is a traditional pasteurized goat's milk cheese from the Garrotxa area of Catalonia in Northern Spain. This semi-firm cheese is aged for 75 days, resulting in a full-bodied flavor and a soft, moist, and creamy texture. Garrotxa has a distinctive woody aroma and a nutty, herbal flavor with hints of toasted hazelnuts and a subtle tang. Its delicate taste sets it apart from typical goat cheeses, and it is known for converting those who profess to dislike goat cheese.
Goat Brie, also known as goat's milk brie, is a variety of the classic French cheese made with goat's milk instead of cow's milk. It has a bright white color, a creamy texture, and a slightly tangy and earthy flavor with hints of mushrooms and citrus. The rind is edible and bloomy, contributing to the overall sensory experience. Goat Brie is milder and less aromatic than its cow milk counterpart, making it a good option for those who prefer a gentler flavor. It pairs well with crackers, fresh fruit, cured meats, and olives, and can be used in recipes that call for traditional Brie.
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Frequently asked questions
The taste of aged goat cheese depends on several factors, including the breed of goat, the geographical location, the culture used, and the maturation method. Generally, the drier or more ripened the goat cheese is, the stronger it will taste. Aged goat cheese can have a nutty flavor with hints of cooked milk, and the texture is often firm and crumbly.
Some examples of aged goat cheese include Garrotxa, a dense and aged cheese from Catalonia, Spain, and Midnight Moon, a dense goat Gouda aged for six months or more.
Fresh goat cheese has a higher moisture content, a softer texture, and a milder, tangier, and slightly citrusy flavor compared to aged goat cheese.
Yes, there is a stereotype that all goat cheese tastes like a barnyard, but this is not always the case. Depending on how it's produced, goat cheese can range from gamey and tangy to mild and lightly sweet.
