Kamil Perry
Goat cheese, also known as chèvre, is a white, crumbly cheese with a tangy, strong flavor. It is often used in salads or as a spread. The flavor of goat cheese can vary depending on the freshness and quality of the milk used, with older milk tending to have a stronger goaty taste. The presence of male goats can also affect the flavor of the milk, as they produce pheromones that can permeate the milk of female goats. Goat cheese can range in texture from sticky to runny, and some varieties are coated in edible ash, giving them a speckled appearance.
| Characteristics | Values |
|---|---|
| Colour | White |
| Texture | Crumbly, Creamy, Sticky, Runny, Flaky, Chalky |
| Flavour | Sweet, Tangy, Salty, Buttermilk, Citrus |
| Aroma | Yeasty, Wet Hay, Lemon |
| Shape | Pyramids, Bells, Cylinders, Wheels |
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What You'll Learn
Goat cheese is white and crumbly
Goat cheese, or chèvre, is a versatile cheese with a wide range of flavours and textures. It can be white, crumbly, and creamy, or mature and tangy. The cheese is often coated with ash or herbs, or wrapped in grape leaves, which can alter its appearance.
Fresh goat cheese is white and crumbly, with a chalky whiteness inside and a soft, oozy layer towards the exterior. It has a spreadable texture and a distinctive character due to capric acid, a flavorful fatty acid. The cheese is known for its intense, earthy, and tangy flavours, which can include hints of citrus.
The crumbly texture of fresh goat cheese makes it ideal for use in salads, where it can be crumbled and paired with other ingredients. It can also be whipped with cream to create a spread for crackers, adding a rich savour and enhancing the surrounding flavours.
As goat cheese ages, the body becomes firmer and the flavours become creamier, with hints of hazelnut and dried herbs. The cheese may develop a rind, which can be white or grey, depending on the variety. The white rind is a natural occurrence, while the grey rind is created by coating the cheese with edible vegetable ash, which also adds a speckled appearance.
Goat cheese is a popular ingredient in salads, especially those that call for crumbled fresh cheese. It is also used in warm goat cheese salads, where a semi-ripened cheese is preferred. The cheese's versatility extends beyond salads, as it can be paired with honey, sliced pear, and walnuts, or used as a spread to elevate crackers and other snacks.
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It has a tangy, strong flavour
Goat cheese, also known as chèvre, is often characterised by its tangy, strong flavour, otherwise known as "goatyness". This distinct taste is influenced by two key factors: the age of the milk used and the living conditions of the goats.
Cheesemakers like Pete Messmer of Lively Run Dairy emphasise the importance of using fresh milk in the cheese-making process to minimise the "goaty" flavour. At Lively Run Dairy, milk is never more than four days old, resulting in a relatively mild chèvre. On the other hand, older milk can lead to a more intense "goaty" taste, which some consumers may find unappealing.
Another critical factor is the proximity of male goats (bucks) to female goats (does) during milk production. During the breeding season, bucks release pheromones to attract does, resulting in a strong "goaty" odour that can permeate the milk if the two are kept together throughout the year. Consequently, separating bucks and does can help reduce the "goatyness" of the cheese.
While some people enjoy the tangy, strong flavour of goat cheese, others may find it overwhelming. The intensity of the "goatyness" can vary depending on the cheesemaker's practices and the age of the milk used. However, it's worth noting that goat cheese can also be mild and delicate, as in the case of goat brie, which has a sweet and creamy flavour with only a subtle hint of citrus tang.
In summary, the tangy, strong flavour of goat cheese, or "goatyness," is a result of both the milk's freshness and the living conditions of the goats. Cheesemakers can control this flavour by using fresh milk and separating bucks from does, creating a product that appeals to those who enjoy the unique taste of goat cheese while also offering milder options for those who prefer a more subtle flavour profile.
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It's also known as 'chèvre'
Goat cheese, also known as chèvre, is a white, crumbly cheese with a tangy, strong flavour that is often described as "goaty". It is made from goat's milk and can be fresh or semi-aged. The freshness of the milk used is a key factor in determining the cheese's flavour. Chèvre is typically mild, but if the milk is more than four days old, it can develop a stronger "goaty" taste.
The texture of chèvre varies depending on its age. Fresh chèvre has a chalky whiteness inside, with a soft, oozy layer toward the exterior. As it ages, the outside of the cheese dries out, forming a soft, edible rind. Semi-aged chèvre has a white rind and a creamy texture. Some semi-aged cheeses are coated in edible grey ash, which adds a speckled appearance and helps to reduce the tartness of the cheese.
Chèvre is a versatile cheese that can be used in a variety of dishes. It is often crumbled or cut into salads, such as the classic French Salade au Chèvre Chaud, which features warmed goat cheese. It can also be whipped with cream to make a spread for crackers or used as a topping for pizzas. Chèvre pairs well with a variety of ingredients, including tomatoes, fresh herbs, tapenade, and balsamic-marinated fruit.
The flavour of chèvre is distinct from other cheeses, and some people may find it unpleasant. However, it is a popular ingredient in California, where it is commonly used in beet salads. Chèvre is also produced in France, with over 6,000 goat cheese producers in the country. French goat cheeses tend to come from the Rhône-Alpes and Poitou-Charentes regions, rather than the traditional Brie country of Île-de-France.
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Goat cheese can be coated in an edible grey ash
Goat cheese, also known as chèvre, is white and crumbly in appearance. It is a popular ingredient in salads, especially beet salads, and can be whipped into a spread for crackers. While many semi-aged goat cheeses have a white rind, some are coated in an edible grey ash, adding a speckled appearance to the rind. This ash is usually made from activated charcoal mixed with salt.
The history of ash in cheesemaking goes back hundreds of years, when it was used to protect the surface of young cheeses. It was discovered that the ash also improved the surface moulds and how they grew on fresh cheeses for ripening. The ash was originally derived from the burning of grape vine clippings in the Loire Valley of France, a region known for its abundance of fresh goat cheese. The ash was used to coat the cheese, preserving it by preventing insects and bacteria from settling on its surface. The ash also helped to dry out the surface of the cheese, making it less habitable for unwanted microorganisms.
Today, cheesemakers use a mixture of activated charcoal and salt to coat the surface of the cheese. This mixture is applied after the cheese has been drained and can be added in multiple layers to create a unique appearance. The charcoal and salt mixture can be applied in different ratios depending on the desired intensity of the ash colour. As the cheese ripens, it will change from dark grey or black to a blue-grey or white surface.
The addition of ash to goat cheese not only enhances its appearance but also helps to reduce the tart and acidic flavour of the cheese. The alkaline nature of the ash balances the acidity, allowing the mould to grow more evenly and enhancing the ripening process. This results in a cheese with a more complex flavour profile.
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It's often served in salads
Goat cheese is a popular ingredient in salads, adding a creamy texture and tangy flavour. It is often served warm, as in the classic French Salade de Chèvre Chaud, where the cheese is toasted or baked until golden brown. This can be achieved by frying slices of goat cheese in a pan or baking them in the oven. The warm cheese can then be placed on top of the salad, adding a delicious, gooey element to the dish.
Goat cheese can also be crumbled or sliced and tossed with the other salad ingredients. It pairs well with a variety of greens, such as arugula, spinach, romaine, and green leaf lettuce. To enhance the flavour, the cheese can be combined with other ingredients such as cranberries, grapes, cucumbers, onions, and nuts. For a sweet touch, dried fruit, honey, or jam can be added to the salad.
When preparing a goat cheese salad, it is essential to consider the texture and flavour of the cheese. While goat cheese comes in various forms, such as logs and crumbles, the logs tend to be creamier. Additionally, ripened or semi-ripened goat cheese is recommended for salads, as it provides a melt-in-your-mouth texture.
To elevate the dish further, a dressing can be drizzled on top or served on the side. Popular dressing choices include vinaigrettes made with red wine, lemon, or balsamic vinegar, often combined with olive oil and seasonings like salt and pepper. For a unique twist, poppy seeds, walnuts, or candied pecans can be sprinkled on top.
Goat cheese salads are versatile and can be adapted to individual tastes and preferences. They can be served as a side or main dish and are perfect for any season. Whether enjoyed warm or cold, goat cheese salads offer a delightful combination of flavours and textures that is sure to impress.
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Frequently asked questions
Goat cheese, or chèvre, is white and crumbly. It is often shaped into pyramids, bells, cylinders, or wheels.
Goat cheese has a tangy, strong flavor that is sometimes described as "goaty" or "barn-like." It can also be sweet and delicate, depending on the freshness and quality of the milk used.
The "goatyness" of goat cheese is influenced by two main factors: the age of the milk when processed and whether male goats, or bucks, are kept in the same pen as the female goats, or does. Bucks produce pheromones during breeding season, which can permeate the milk if they are kept together year-round.
Goat cheese has a distinct flavor and aroma compared to cow cheese. Some people may find it more pungent or strong, resembling the smell of goats or barns.
Goat cheese is commonly used in salads, either crumbled or warmed. It can also be whipped with cream to make a spread for crackers or used as a topping for pizzas.
