Bushra Griffith
Goat cheese is a versatile product with a wide range of flavors, from mild and creamy to strong and pungent. However, it has gained a reputation for tasting like a goat's smell, often described as goaty or barnyardy. This distinct flavor is influenced by factors such as the age of the milk, the refining process, and the living conditions of the goats. Despite these misconceptions, goat cheese offers a unique taste experience, and some people who are lactose intolerant can even consume it.
| Characteristics | Values |
|---|---|
| Overall Taste | Mild and creamy to strong and pungent |
| Texture | Semi-soft to firm and crumbly |
| Flavor | Tangy, nutty, earthy, sweet |
| Smell | Goaty, barnyardy |
| Pairing | Salty olives, sun-dried tomatoes, pesto, garlic, olive oil, honey, pear, walnuts |
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What You'll Learn
Goat cheese can taste like a goat smells
Goat cheese is a versatile product with a wide range of flavors, from mild and creamy to strong and pungent. However, some people associate goat cheese with a "goaty" taste and smell, similar to the scent of goats on a farm. This "goatyness" is influenced by factors such as the freshness and quality of the milk, temperature inconsistencies, and the presence of bucks in the same pen as the does.
The taste of goat cheese can vary depending on how it is produced and the diet of the goats. It can range from gamey and tangy to mild and lightly sweet. The proteins in goat milk are more digestible than those in cow milk, and the smaller fat globules make it easier to digest for some people, including those with lactose intolerance.
Goat cheese, also known as "chèvre," is a traditional French goat's milk cheese. Fresh goat cheese never develops a rind, while aged variants have different coatings, such as natural or waxed rinds, or white mold similar to Camembert or Brie. The texture of goat cheese can be semi-soft, firm, or crumbly, and it pairs well with ingredients like garlic, olive oil, honey, sliced pear, and walnuts.
While some people enjoy the unique flavor of goat cheese, others may find it unappealing due to its association with the scent of goats. However, it's important to note that the taste of goat cheese is not solely determined by the animal's nature but also by factors such as their diet and the refining process. Personal taste preferences also play a significant role in how one perceives the flavor of goat cheese.
Goat cheese is a versatile ingredient that can be used in various dishes, from crostini and bruschetta to ice cream and gourmet desserts. It is a popular choice for those seeking new taste experiences and is known for its perceived health benefits, especially for those who are lactose intolerant.
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The age of the milk affects the taste
Temperature inconsistencies, physical agitation, and the presence of male goats can also affect the taste of the milk. These factors can cause the milk to take on "barny" or "goaty" notes, intensifying the "goatyness" of the cheese. Therefore, it is important for cheesemakers to prioritise the freshness and quality of the milk to control the level of "goatyness" in their cheese.
The perception of goat cheese's "goaty" flavour may be influenced by individual differences in taste and smell sensitivity. Some people have a stronger association between the animal and the dairy product, which can impact their interpretation of the cheese's flavour. Additionally, the presence of male goats can alter the milk's flavour due to the pheromones they produce during the breeding season. These pheromones can permeate the milk if the male and female goats are kept together, resulting in a stronger "goaty" flavour.
The diet of the goats can also influence the taste of the milk. Similar to how a mother's diet can affect the taste of her breast milk, the food consumed by goats can impact the flavour of their milk. This, in turn, will affect the taste of the cheese produced from that milk. Therefore, cheesemakers must pay close attention to the diet of their goats to maintain the desired flavour profile of their goat cheese.
Furthermore, the refining process plays a crucial role in the final taste of the cheese. Different refining techniques can transform the flavour of the milk, enhancing or subduing the "goaty" notes. Cheesemakers can experiment with various refining methods to create unique flavour profiles that appeal to a diverse range of consumers.
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Goat cheese can be pungent and tangy
Goat cheese is known for its pungent and tangy flavour profile. While some people enjoy its strong taste, others are less fond of it, comparing it to the smell of a goat. This "goatyness" is influenced by factors such as the age of the milk, the presence of male goats, and the refining process.
The distinct flavour of goat cheese is attributed to the milk's interaction with male goats, or "bucks", and their pheromones. When bucks and does live together, the does' milk can take on a more pronounced "goaty" flavour. Additionally, temperature inconsistencies or physical agitation can alter the taste of goat milk and cheese, making it more susceptible to "goaty" notes.
Goat cheese is also known for its pungent aroma, which can be off-putting to some. However, this smell is not always indicative of poor quality cheese. Instead, it may be a result of the cheese-making process or the natural scent of the milk.
Despite its polarising reputation, goat cheese offers a range of flavours, from mild and creamy to strong and pungent. It is praised for its versatility, with aged variants developing complex coatings, such as natural or waxed rinds, or fluffy jackets similar to Camembert or Brie.
Goat cheese is a popular choice for those seeking a tangy and savoury taste, and it pairs well with other earthy ingredients like mushrooms, beets, and olive oil. It is also a good option for those who are lactose intolerant, as goat milk contains slightly less lactose than cow milk.
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It's often described as earthy
Goat's cheese is often described as earthy. This is due to its strong "goatyness", a tangy, strong flavour that is sometimes described as tasting like a goat's smell. The "goatyness" of goat's cheese is influenced by two factors: the age of the milk when it is processed, and whether male goats, or bucks, are kept in the same pen as the females, or does. If bucks are present, their pheromones can permeate the milk, giving it a very "goaty" flavour.
The strength of the "goatyness" can also depend on the freshness of the cheese. Some people believe that older cheese will have a stronger flavour, but in reality, the freshest cheese will have the mildest flavour.
Goat's cheese is also described as earthy because of its compatibility with other earthy foods, such as mushrooms, beets, sun-dried tomatoes, and pesto. It is also often paired with honey, sliced pear, and walnuts, further contributing to its earthy profile.
The texture of goat's cheese ranges from semi-soft to firm and crumbly, with aged variants displaying a variety of different coatings, such as natural or waxed rinds, or white mould. The flavour of aged goat's cheese becomes more intense and sharp compared to fresh varieties, with some types developing a nutty and earthy flavour over time.
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It's easier to digest than cow's cheese
Goat cheese is known for its creamy, distinct flavour, which can range from gamey and tangy to mild and even lightly sweet. The taste is influenced by what the goats ate and the refining process. However, some people associate goat cheese with a strong "goaty" flavour, which may be due to poor handling of the milk or the presence of a buck in the same pen as the does.
Goat cheese has several advantages over cow's cheese, one of the most significant being its improved digestibility. Firstly, goat milk has lower levels of A1 casein, a type of protein that can cause milk sensitivity symptoms and inflammation in the gut. In contrast, goat milk contains mostly A2 casein, which is less allergenic and less inflammatory. This makes goat cheese a better option for those with lactose intolerance or dairy allergies.
Additionally, the fat globules in goat milk tend to be smaller than those in cow milk, allowing digestive enzymes to break them down more efficiently. Goat milk is also higher in short- and medium-chain fatty acids, particularly capric acid and caprylic acid, which are digested rapidly and provide an immediate source of energy. This can lead to increased feelings of satiety and reduced hunger, making it a helpful option for those aiming for weight loss.
The digestibility of goat cheese is further enhanced by its lower lactose content compared to cow's cheese. While those with lactose intolerance should be mindful that softer cheeses contain more lactose than hard, aged cheeses, goat cheese generally contains slightly less lactose than cow's cheese. This makes it a more tolerable option for those with lactose sensitivity.
In summary, goat cheese offers improved digestibility compared to cow's cheese due to its lower levels of A1 casein, smaller fat globules, higher content of certain fatty acids, and slightly lower lactose content. These factors contribute to making goat cheese a more hypoallergenic and gut-friendly option for individuals with lactose intolerance, dairy allergies, or milk sensitivity.
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Frequently asked questions
Goat cheese can range from mild and creamy to stronger and more pungent. The taste depends on how it's produced and the freshness and quality of the milk.
The "goatyness" of goat cheese is influenced by how old the milk is when it's processed and whether male goats, which emit a strong odour, live in the same pen as the females.
Some types of goat cheese include Buche de Chevre, Crottin de Chavignol, Pélardon, and Rocamadour.
Goat cheese goes well with honey, sliced pear, and walnuts, and beer. It is also a natural fit for crostini or bruschetta, especially when paired with salty olives, sun-dried tomatoes, or pesto.
Goat cheese is easier to digest than cow's cheese as the proteins in goat milk are more digestible and the milk fat globules are smaller. Some people who are lactose intolerant report being able to eat goat cheese.
