Andy Montoya
Goat cheese is a versatile dairy product made from goat's milk. It comes in a variety of textures, ranging from crumbly to creamy, and flavours, including earthy, nutty, buttery, and tangy. The flavour and texture of goat cheese depend on its age, with younger cheeses having a milder taste and drier, more ripened cheeses having a stronger flavour. Goat cheese is a popular ingredient in salads and pairs well with honey, sliced pear, and walnuts. It can also be fried, melted, or spread on bread or crackers. With over 6,000 goat cheese producers in France alone, there are numerous options available, from fresh goat cheese to aged varieties coated in ash or herbs.
| Characteristics | Values |
|---|---|
| Flavor | Clean and fresh, mouthwateringly tangy, lemony, milky, buttery, mellow, nutty, earthy, rich, fruity, peppery, sweet, herbaceous, savory, barnyard-y, game-y, chalky, yeasty, stinky, moldy, salty, citrusy, grassy, nutty, earthy, sharp, pungent, goaty, floral |
| Texture | Creamy, crumbly, moist, smooth, floppy, slippery, hard, pressed, fluffy, gooey, oozy, runny, melting, supple, dry, full-bodied, soft, semi-soft, semi-liquid, semi-ripened, bloomy, firm, aged, rinded, fresh, young, mature, mild, intense, spreadable, coated, wrapped, coated, speckled, grainy, buttery, rich, mellow, drippy, hard, pressed, white, chalky, smooth, floppy, slippery, stinky, pungent, strong, light, mild, tangy, almost spreadable, soft, fluffy, melting, full-flavored, ripened, bloomy, dry, harder, drier, stronger, harder, full-bodied |
| Country of Origin | France, Italy, Spain, US |
| Type | Chèvre, Brie, Blue, Tomme de chèvre, Bonne Bouche, Drunken, Camembert, Cheddar, Gouda, Manchego, Taleggio, Nababbo, Brie, Bloomy Rind, Pasteurized, Unripened, Whipped, Ash, Unaged, Aged, Semi-Aged, Semi-Soft, Hard, Firm, Local Terroir, Pressed, Raw, Pasteurized, Soft, Semi-ripened, Soft-ripened, Soft-ripened/Semi-ripened, Blue Mold, Ash-coated, Leaf-wrapped, Leaf-coated, Herb-coated, Herb-wrapped, Sweet, Truffle, Lavender, Fennel, Citrus, Stone Fruit, Baby Powder, Salty, Yeast, Bread Dough, Stone Fruit, Chalky, Blue Vein, White Mold, Camembert or Brie, Bloomy Rind, Maasdam, Aged, Edible Ash, Edible Gray Ash, Edible, Uncooked, Uncooked Pressed, Ripened, Unripened, Soignon's Soft, Soignon's Goat Cheese Logs, Soignon's Maasdam Slices, Soignon's Soft Cheeses with Bloomy Rind, Soignon's Goat Cheese, Soignon's, Sainte-Maure, Chabichou du Poitou, Ladle-molded, Drum-shaped, Pressed Goat, Raw Milk, Pasteurized Milk, Blue Goat, Goat Brie, <co: |
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What You'll Learn
Fresh goat cheese is tangy, creamy and slightly citrusy
Fresh goat cheese is a versatile ingredient that can be used in a variety of dishes, from salads to desserts. It has a unique flavour profile that is tangy, creamy, and slightly citrusy. Its texture is smooth and supple, with a high water content, and it is often sold in tubes or logs.
The tanginess of fresh goat cheese comes from its high capric acid content, which also promotes the development of good intestinal bacteria. This gives it a sharper, more intense flavour than cow's milk cheese. However, it is important to note that not all goat cheeses are the same; their flavours can vary depending on the region and the type of milk used, among other factors. For example, French goat cheeses tend to have a more pronounced "goaty" flavour, while American goat cheeses are often milder and less pungent.
Goat cheese is also a good source of protein and calcium, and it has a lower lactose content than cow's milk cheese, making it a suitable option for those with lactose intolerance. Its versatility extends beyond its flavour; it can be used in a variety of recipes, such as herby goat cheese spreads, or fried in panko for a crispy coating. It can also be crumbled or melted, making it a popular choice for salads, pizzas, and sandwiches.
The freshness of the cheese is a key factor in its flavour. The younger and fresher the goat cheese, the milder and lighter it will taste. As it ages, goat cheese develops a more complex flavour profile, becoming drier and stronger in taste. Aged goat cheese is often covered in ash or wrapped in leaves to prevent it from drying out, and it can be grated or shaved over salads, pasta, or bruschetta for an intense flavour boost.
Overall, fresh goat cheese is a delicious and versatile ingredient that can enhance a variety of dishes with its tangy, creamy, and slightly citrusy flavour. Its mildness makes it a great option for those new to goat cheese, while its unique flavour profile adds interest and complexity to any meal.
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Aged goat cheese is nutty, earthy, rich and buttery
Goat cheese, or Chèvre, comes in many different flavors and textures. It can be crumbly or creamy, young or mature, mild or tangy. The flavor of goat cheese is dependent on its ripening time. The younger and fresher the goat cheese, the milder and fresher it will taste. On the other hand, the drier or more ripened the goat cheese, the stronger it will taste.
Aged goat cheese is nutty, earthy, rich, and buttery. It often lacks the acidity of fresh Chèvre, giving it a milder taste. There are as many styles of aged goat cheese as there are goat cheese makers, and they are great additions to any charcuterie board. Aged goat cheese is pressed hard for a minimum of 10 days. As the moisture dries, the cheese gets harder, and the moisture and bacteria dissipate.
Aged goat cheese can be covered in an edible ash to prevent it from drying out and to keep its surface clean. Inside, it may have a fluffy middle and gooey exterior. It still has a chalky whiteness inside, but often has a soft, oozy layer toward the exterior of the cheese. The flavor features the fresh tartness of the chalky middle with the fuller flavor and creamy lusciousness of the outer circle.
Aged goat cheese can be used in a variety of ways. Harder aged goat cheese can be grated and added as a finishing touch to salads, bruschetta, or pasta. It can also be thinly sliced and used uncooked on salads and in baguette sandwiches. Aged goat cheese also melts quite beautifully, so it can be used on pizza or in other cooked dishes.
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Goat cheese with herbs
Goat cheese is a versatile cheese with a wide range of flavours and textures. It can be white, coated with ash, or wrapped in grape leaves. Its flavour is often described as tangy, earthy, and creamy with hints of citrus. It can also have grassy notes depending on the time of year.
Ingredients:
- Goat cheese
- Fresh herbs (dill, flat-leaf parsley)
- Extra virgin olive oil
- Dried dill fronds for garnishing (optional)
Instructions:
- Finely chop the herbs.
- Combine all the ingredients in a mini food processor and pulse until just whipped and blended. Ensure that the herbs are well-distributed in small, even pieces.
- Transfer the goat cheese spread to a serving bowl and drizzle with extra virgin olive oil.
- Garnish with dill fronds (optional).
- Serve with crusty sourdough bread, crackers, or veggies.
This herb goat cheese spread is best served fresh but can be prepared in advance and stored in the refrigerator for up to 3 days.
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Goat cheese with sweet flavours
Goat cheese is a versatile cheese with a wide range of flavours and textures. It can be white, coated with ash or herbs, or wrapped in grape leaves. Its flavour can range from crumbly to creamy, young to mature, mild to tangy, nutty, earthy, rich, buttery, or even sweet.
When it comes to sweet flavours, goat cheese has a lot to offer. The sweetness of goat cheese can be enhanced by pairing it with honey, making it a perfect appetiser or salad component. The combination of honey and goat cheese is a classic, and the sweetness of honey can complement the tangy, creamy flavour of the cheese. For a milder flavour, a fresh goat cheese can be paired with a mild honey like acacia honey, while a more intense cheese can be matched with richly aromatic honey like chestnut or lavender honey.
Another way to enjoy the sweetness of goat cheese is to pair it with fresh fruit. A milder, fresh goat cheese goes well with sweet conserves like fig or raspberry, while a more pronounced flavour such as a ripened goat log pairs nicely with black cherry or blueberry conserves. Stewed, caramelized, or poached apples and pears are also frequently paired with goat cheese to create delicious sweet and savoury dishes.
Goat cheese with added sweet flavours is also an option. Some varieties include Emporium Selection Goat Cheese Cranberry Cinnamon, Emporium Selection Goat Cheese Blueberry Vanilla, and Boar's Head Chevre Orange Blossom Honey. These combinations offer a unique blend of sweet and tangy flavours that can be enjoyed on toast, crackers, or even slathered on fresh fruit like strawberries.
For those who enjoy a more subtle sweetness, goat cheese with hints of hazelnut, dried herbs, or even a slight undercurrent of citrus tang can be a delightful choice. Aged goat cheeses, for example, can develop nutty and buttery flavours, while still retaining the tangy, goaty notes that make goat cheese unique.
So, whether enjoyed plain or with added sweet flavours, goat cheese offers a range of sweet options that can enhance any dish or snack.
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Goat cheese with truffles
Goat cheese, or Chèvre, is a versatile cheese with a wide range of flavours and textures. It can be white, coated with ash or herbs, or wrapped in grape leaves. Its flavour is often described as tangy, earthy, and nutty, with hints of lemon and citrus.
Goat cheese truffles are a simple and delicious appetizer or addition to a cheese platter. They are creamy goat cheese formed into balls and can be rolled in spiced bread crumbs, coated in chocolate, or mixed with cream cheese, dried cranberries, pecans, and fresh mint leaves.
To make the breaded variety, start by breaking the goat cheese into roughly one-inch pieces and rolling them into truffle-sized balls. Then, whirl a slice or two of bread in a food processor and sauté with olive oil, salt, and pepper until the crumbs are golden brown and crispy. Let the crumbs cool, stir in some chopped parsley, and roll your goat cheese truffles in the crumbs.
For the chocolate variety, you will need to make a filling by whisking together the goat cheese, cocoa, honey, almond butter, and spices. Chill the mixture for 30 minutes, scoop into teaspoon-sized balls, and chill again. To make the chocolate shell, melt chocolate chips in a double boiler and use two teaspoons to lower the truffles into the melted chocolate, twirling them until they are coated.
The cream cheese variety can be made by mixing the goat cheese and cream cheese together until smooth and creamy, then covering and placing in the fridge to set. Once the mixture is chilled, roll it into balls and serve with other cheeses, fruits, and crackers.
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Frequently asked questions
Fresh goat cheese is a good introduction to the flavour of goat cheese. It is mild and light in taste and has a smooth, creamy texture. You can also try Drunken Goat, a semi-firm variety made in Spain that is mild, smooth, and fruity.
Fresh goat cheese is a popular choice for salads, as it can be crumbled on top. You can also try semi-aged goat cheese, which has a white rind and a chalky whiteness inside.
Goat cheese comes in a wide variety of flavours, including sweet, herbaceous, and savoury. Some unique flavours include herbed goat cheese with parsley, dill, chives, tarragon, and basil, and truffle goat cheese.
Aged goat cheeses can have nutty and earthy flavours, or they may be rich and buttery. Blue goat cheese, made by mixing blue mould into the curds, has a sharp, earthy, and pungent flavour.
Goat cheese is a versatile cheese that comes in many different flavours and textures. Popular flavours include tangy, creamy, and slightly citrusy, as well as earthy and nutty.
