Frederic Melton
Goat cheese is known for its tangy, creamy, and 'goaty' flavor. The goatyness of goat cheese is influenced by factors such as the quality and freshness of the milk, the handling and treatment of the milk during processing, and the presence of certain fatty acids and lower milk protein levels. The unique protein composition of goat's milk also makes it more digestible than cow's milk. While some people enjoy the goaty flavor, others may find it too strong or unpleasant. However, the flavor and quality of goat cheese have evolved over time, offering a wide range of flavors beyond the traditional goaty profile.
| Characteristics | Values |
|---|---|
| Scientific reason | Goat milk has a higher amount of three smaller-chain fatty acids (caproic, capric, and caprylic fat) that give goat cheese its 'goaty' flavour |
| Male goats' role | Male goats emit a very distinct odour, but this does not seem to transfer to the milk. |
| Milk quality | The older the milk is when it is processed, the stronger the "goatyness" will be in the cheese. |
| Goat milk vs cow milk | Goat milk has a much higher concentration of particular fatty acids, but less milk protein, than cow's milk. |
| Goat cheese texture | Goat cheese has a smoother, creamier texture than cow cheese. |
| Goat cheese flavour | Goat cheese can range from gamey and tangy to mild and even lightly sweet. |
| Goat cheese types | Soft, fresh goat cheese is the most widely known type, but firm cheeses can also be made from goat milk. |
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What You'll Learn
Goat cheese's tanginess and creaminess
Goat cheese is known for its tanginess and creaminess, which can vary from mild and sweet to strong and pungent. Several factors contribute to these characteristics, resulting in a wide range of flavour profiles for goat cheeses.
The tanginess of goat cheese is due to the higher concentration of certain fatty acids, specifically caproic, capric, and caprylic fatty acids, in goat's milk compared to cow's milk. These fatty acids are responsible for the signature tangy, "`goaty'" flavour of goat cheese. Additionally, the milk's exposure to bacteria, mould, or yeast can cause the breakdown of fats, enhancing the tanginess.
The creaminess of goat cheese is a result of its lower milk protein content. This lower protein level gives goat cheese a smoother, creamier texture than cow cheese. Goat's milk naturally homogenizes, which affects its aging process and contributes to its creaminess. The smaller fat globules in goat's milk also contribute to its digestibility.
The "`goatyness'" of goat cheese is influenced by factors such as the age of the milk, with older milk resulting in a stronger flavour. The proximity of male and female goats can also impact the flavour, as males produce strong-smelling hormones during breeding season that can affect the milk's taste. However, this association is not universally accepted, and some believe it is more of a classic case of sensory association.
Goat cheese can be made into a variety of textures, from soft and creamy to semi-soft and firm. The processing methods and aging times contribute to the final texture and flavour of the cheese. Fresh goat cheese, such as chevre, is known for its intense tanginess, while aged goat cheeses tend to have a more mellow flavour.
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The role of fatty acids and milk protein
Goat cheese, or chèvre, is made from goat's milk and comes in many forms, including fresh cheese logs, aged cheddar, and brie. Goat's milk contains capric acid, a medium-chain fatty acid with antibacterial and anti-inflammatory properties. The fatty acids found in goat's milk have antibacterial qualities and may help increase satiety.
The scientific reason behind the goat flavour in goat's cheese is that their milk has a higher amount of three smaller-chain fatty acids: caproic, capric, and caprylic fat, which give those 'goaty', 'barnyardy' flavours. Other fatty acids that contribute to the goaty flavour include 4-ethyl octanoic acid, 4-methyl octanoic acid, and caprylic acid. The fatty acid profile of goat cheese can be altered by adding vegetable oils such as sesame and faveleira to the goats' diets, improving the nutritional characteristics of the fat in the cheese.
Goat's milk products, including cheese, have a different protein structure than cow's milk products, which makes them easier to digest. Goat cheese is also naturally lower in lactose, which is the main carbohydrate in milk produced by mammals. This makes goat cheese a good alternative for people with lactose intolerance.
Goat cheese is a nutritious dairy product packed with vitamins, minerals, and healthy fats. It is a good source of calcium, which helps build and strengthen bones and may protect against cancer, diabetes, and high blood pressure. Goat cheese also contains vitamin B2, or riboflavin, which is important for the production and functioning of new cells.
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Goat milk's faster ageing process
Goat's milk has a faster ageing process compared to cow's milk. This is because goat's milk is naturally homogenized, unlike cow's milk. As a result, goat's milk ages much quicker, and the older the milk is when it's processed, the stronger the "goatyness" flavour will be in the cheese.
Pete Messmer, head cheesemaker at Lively Run Dairy, says that he never uses milk that is more than four days old. This ensures that the milk retains a fresh flavour throughout the cheese-making process. Messmer explains that during the breeding season, male goats produce pheromones to attract females, which can result in a strong "goaty" flavour in the milk and cheese.
The faster ageing process of goat's milk also contributes to the higher concentration of particular fatty acids, such as caproic, capric, and caprylic fat, which give goat cheese its signature tangy flavour. The lower amount of milk protein in goat's milk also contributes to its smoother, creamier texture.
The unique characteristics of goat's milk have led to its use in a variety of cheeses, such as feta, brie, and gouda. However, it is important to note that the quality of milk and cheese-making practices can significantly impact the flavour and texture of the final product. Poor handling of milk, such as improper cooling, rough transportation, or high bacteria/mould/yeast presence, can enhance the breakdown of fats and proteins, resulting in a stronger "goaty" flavour.
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Poor handling of goat milk
Goat's milk is considered healthier and less allergenic than cow's milk, with more MCT oil and casein. It is also gaining popularity as an alternative to cow and soy milk. However, poor handling of goat milk can lead to various issues.
Goat's milk is more delicate than cow's or sheep's milk, and improper handling can damage the fats in the milk. This includes not cooling the milk fast enough, using old milk, rough transportation, harsh pumping, and freezing. Goat's milk is more susceptible to high levels of bacteria, mould, and yeast that occur naturally within the milk and can break down the fats. This breakdown of fats can result in stronger "goaty" flavours in the resulting cheese.
The handling of goat milk, from milking to storage, requires careful attention to prevent the growth of bacteria, mould, and yeast. This includes ensuring proper hygiene and sanitation of equipment, prompt cooling of milk, and avoiding rough handling during transportation and pumping.
In addition to handling, the feeding and breeding of goats can also impact the flavour of goat cheese. The type of feed and breeding practices can influence the proportion of smaller-chain fatty acids in the milk, which contribute to the "goaty" flavour.
Furthermore, the method of pasteurization used during the processing of goat milk can also affect its flavour. Goat's milk is preferred over cow's milk in many countries due to its unique taste, digestibility, and reduced risk of milk allergies. However, some people may find the flavour of goat's milk less appealing, and it may take some time to adjust to its distinct taste.
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Goat cheese's wide range of flavours
Goat cheese has a wide range of flavours, from gamey and tangy to mild and even lightly sweet. The tanginess and creaminess of goat cheese make it ideal for soft cheeses like chevre, and even yogurts. Goat cheese is also used in firmer cheeses like the Catalan garrotxa, which remains semi-soft and takes on an aged flavour in a few weeks.
The scientific reason behind the goat flavour in goat cheese is that goat milk has a higher amount of three smaller-chain fatty acids (caproic, capric, and caprylic fat) that give those "goaty", "barnyardy" flavours. Goat milk also has a lower amount of milk protein, which gives it a smoother, creamier texture. The higher concentration of fatty acids and lower amount of milk protein are also why goat cheese is softer than cow cheese.
The "goatyness" of goat cheese is influenced by a few factors. Firstly, the age of the milk when it is processed matters – the older the milk, the goatier the cheese will taste. Secondly, the presence of male goats can impact the flavour – during the breeding season, male goats produce strong-smelling hormones that can affect the flavour of the females' milk. However, this is more likely to be a case of association rather than causation, as the male goats' scent does not seem to transfer to the milk.
The handling of the milk is another important factor. Poor handling, such as not cooling it fast enough, using old milk, rough transportation, or harsh pumping, can damage the fats in the milk, affecting the flavour of the cheese. The presence of high levels of bacteria, mould, or yeast can also break down the fats and contribute to the goaty flavour.
As the dairy goat industry has evolved, so have the flavour and quality of goat cheese. Today's consumers expect fresh-tasting goat cheese without the goaty finish. To meet these demands, cheese makers can control the level of "goatyness" in their products by using fresh, clean milk and keeping male and female goats separate during breeding season.
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Frequently asked questions
Goat cheese gets its signature tanginess from a higher concentration of certain fatty acids.
Goat's milk naturally has a higher concentration of smaller-chain fatty acids, including caproic, capric, and caprylic fat, which give the cheese its "goaty" or "barnyardy" flavors.
Goat's milk ages faster than cow's milk, so the longer it takes to process the milk, the stronger the "goatyness" of the cheese.
There is a common misconception that housing male and female goats together will make the cheese taste stronger. However, this does not appear to be true. During the breeding season, males produce strong-smelling hormones that can affect the flavor of the milk and cheese, so it is recommended to keep them separate.
The processing of goat's milk can significantly impact the flavor of the cheese. Poor handling of the milk, such as not cooling it fast enough or using old milk, can damage the fats and proteins, resulting in a stronger "goaty" flavor.
