Frederic Melton
Goat's cheese, or chèvre, is a versatile cheese with a wide range of flavours, from mild and creamy to strong and pungent. It is known for its distinct goaty notes, which can be more or less pronounced depending on the freshness and quality of the milk, as well as the refining process. While some people enjoy the unique flavour profile of goat's cheese, others may find it off-putting, associating it with the smell of a goat. However, the taste is not always a deal-breaker, as some popular cheeses, such as feta, are made from a blend of sheep's and goat's milk.
| Characteristics | Values |
|---|---|
| Overall Taste | Mild, creamy, pungent, tangy, salty, earthy, nutty, sweet |
| Texture | Semi-soft, firm, crumbly, smooth, creamy, dense, compact, velvety |
| Smell | Goaty, barnyardy, strong |
| Type | Chevre, gouda, cheddar, swiss, jack, buche de chevre, crottin de chavignol, pelardon, rocamadour, feta |
| Health Benefits | Easier to digest than cow's milk, less lactose than cow's milk |
| Pairing | Honey, sliced pear, walnuts, beer, sparkling wine, champagne, prosecco, sauvignon blanc, olive oil, garlic, sun-dried tomatoes, pesto |
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What You'll Learn
Goat cheese can taste like goats smell
Goat cheese is a versatile product with a wide range of flavors. It can range from mild and creamy to stronger and more pungent, with some people associating a "goaty" flavor with the cheese. This flavor is influenced by the freshness and quality of the milk, as well as the refining process. If the milk is not fresh, it can take on "barny" or "goaty" notes. Temperature inconsistencies or physical agitation can also alter the taste of the milk and cheese.
The presence of male goats, or bucks, can also affect the flavor of the milk and, consequently, the cheese. During the breeding season, bucks produce pheromones to attract female goats, or does. If a buck is kept in the same pen as the does all year round, his pheromones will permeate the milk, resulting in a stronger "goaty" flavor.
Some people may be sensitive to the flavor of goat cheese due to its association with the distinct "goat" smell. This association may be stronger for those who have interacted with goats in person and noticed the smell on their hands or clothes. However, others may not make this connection as strongly and may enjoy the flavor of goat cheese without being reminded of the smell of goats.
Goat cheese is known for its spreadability, especially the softer types, making it a popular choice for crostini or bruschetta. It pairs well with salty olives, sun-dried tomatoes, pesto, garlic, and olive oil. Goat cheese also complements earthy flavors such as mushrooms or beets. When it comes to beverages, goat cheese is often paired with wine, specifically sauvignon blanc from France's Loire Valley. Beer is another surprising yet excellent match for goat cheese, offering freshness, carbonation, and complex taste notes.
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It can range from mild and creamy to pungent
Goat's cheese, or chèvre, is known for its versatility and variety. Its flavour can range from mild and creamy to pungent, with a wide spectrum of different types of cheese. The taste of goat's cheese is influenced by the freshness and quality of the milk, as well as the refining process.
The pungency of goat's cheese is often attributed to the presence of "goatyness", a strong, tangy flavour. This characteristic is more pronounced when the milk is older and when male goats, or bucks, are kept in the same pen as the females, or does, as their pheromones can permeate the milk. However, when made with fresh milk, goat's cheese can be relatively mild, busting the myth that it always has a goaty flavour.
The texture of goat's cheese can vary from semi-soft to firm and crumbly. Fresh goat's cheese never develops a rind, while aged variants may have natural or waxed rinds, or be coated in white mould. Aged goat cheeses tend to have sharper, more intense flavours. For example, Crottin de Chavignol, a French goat's cheese, has a nutty and earthy flavour that becomes more robust with age. In contrast, Rocamadour, another French goat's cheese, has a mild, milky flavour when young, maturing into a stronger, nuttier cheese.
Goat's cheese is also used in ice cream, creating a distinct, tangy, and slightly savoury flavour profile. It is often considered a gourmet or specialty ice cream flavour and can be served on its own or paired with complementary desserts.
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The flavour depends on the goat's diet and refining process
The flavour of goat's cheese depends on several factors, including the goat's diet, the refining process, and the age of the cheese.
Goat's cheese is known for its tangy, strong flavour, often described as "goaty". This flavour is influenced by the diet of the goat, as the cheese tends to take on the flavours of what the goat has been eating. For example, if a buck is kept in the same pen as the does, his presence can alter the milk's flavour, making it more "goaty". Additionally, the milk's freshness is crucial, as older milk is more likely to develop strong flavours.
The refining process also plays a significant role in the final flavour of the cheese. Temperature inconsistencies or physical agitation during the refining process can dramatically alter the taste of the cheese. The type of cheese, such as the dense goat Gouda or the creamy Chèvre, will also affect the flavour. Aged goat cheeses tend to have a more intense and sharp taste compared to fresh varieties.
Goat's cheese is also described as earthy, with hints of mushrooms, which makes it compatible with other earthy foods like beets or mushrooms. It can range from mild and creamy to stronger and more pungent, with some varieties being mildly sweet. The texture of goat's cheese can vary from semi-soft to firm and crumbly, and it is known for its spreadability, especially when paired with crostini or bruschetta.
Overall, the flavour of goat's cheese is complex and varied, influenced by a combination of factors, including the goat's diet and the refining process.
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It's often described as earthy
Goat's cheese is often described as earthy. This is due to the presence of earthy-sweet sun-dried tomatoes or herby pesto. The cheese is also said to pair well with other earthy foods such as mushrooms or beets.
The earthiness of goat's cheese is also attributed to the fact that it is made from goat's milk, which has a different protein composition than cow's milk. Goat's milk fat globules are smaller than cow milk fat globules, making them easier to digest. This results in a cheese that is often described as having a tangy, strong flavor, sometimes associated with "goatyness". The tanginess of goat's cheese can range from mild and creamy to stronger and more pungent. The texture of goat's cheese can vary from semi-soft to firm and crumbly.
The earthiness of goat's cheese is also influenced by the age of the cheese. Aged goat cheeses tend to have a more intense and sharp taste compared to fresh varieties. For example, Crottin de Chavignol, a small, disc-shaped cheese with a wrinkled rind, has a nutty and earthy flavor that becomes more robust with age. On the other hand, Rocamadour, a small, creamy cheese named after the region in France where it is produced, has a mild and milky flavor when young, but becomes stronger and nuttier as it ages.
The "goatyness" of goat's cheese is also influenced by the age of the milk used in the cheese-making process. Milk that is more than four days old tends to develop a stronger "goaty" flavor. Additionally, the presence of bucks in the same pen as the does can alter the milk's flavor due to the pheromones produced by the bucks during the breeding season.
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It's easier to digest than cow's cheese
Goat cheese is often associated with a strong flavour known as "goatyness", which is influenced by factors such as the age of the milk used and the living conditions of the goats. However, this "goaty" flavour is not always present, and goat cheese can range from mild and creamy to pungent and tangy.
While personal preferences play a role in cheese enjoyment, there are scientific reasons why goat cheese is easier to digest than cow cheese. Firstly, goat milk has a different protein composition than cow milk, with smaller fat globules. This difference in protein structure makes it easier for our digestive enzymes to break down and process goat cheese compared to cow cheese.
Additionally, for individuals who are lactose intolerant, goat milk may be a better option. Although goat cheese is not lactose-free, it contains slightly less lactose than cow milk. This lower lactose content contributes to goat cheese being easier on the stomach for some people.
The versatility of goat cheese is another advantage. It can be used in a variety of dishes, from crostini and bruschetta to ice cream and gourmet desserts. Its spreadability and compatibility with earthy flavours, such as mushrooms or beets, make it a versatile ingredient.
In conclusion, goat cheese offers a range of flavours, from mild to pungent, and its unique characteristics make it easier to digest for many individuals. Its versatility in cooking and perceived health benefits further contribute to its appeal.
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Frequently asked questions
Goat cheese can range from mild and creamy to stronger and more pungent. The taste of the cheese is influenced by what the goats ate and the refining process.
The strength of the flavor is influenced by how old the milk is when it is processed and whether male goats, or bucks, live in the same pen as the female goats, or does.
Goat cheese is a good topping for crostini or bruschetta, especially when paired with salty olives, sun-dried tomatoes, or pesto. It also goes well with garlic and a fruity or grassy olive oil.
Some examples of goat cheese include Chevre, Crottin de Chavignol, Pélardon, and Rocamadour.
