Frederic Melton
Goat cheese, also known as goat's cheese or chèvre, is a versatile cheese made from goat's milk. It is produced in many countries and comes in a variety of textures and flavours, from crumbly to creamy, mild to tangy, and fresh to aged. Goat's milk can be made into almost any kind of cheese, and its milk is highly nutritious and can be produced even in difficult environments.
| Characteristics | Values |
|---|---|
| Name | Goat cheese, goat's cheese, chèvre |
| Place of origin | Worldwide, including Turkey, Japan, Armenia, France, Canada, the US, the Middle East, the Philippines, Israel, Tibet, India |
| Flavour | Earthy, tangy, nutty, salty, tart, pungent, sweet, mild, fruity, creamy, buttery, lemony, milky, balanced, metallic, sour, astringent, gamey, barnyard-y |
| Texture | Soft, crumbly, creamy, semi-firm, hard, smooth, spreadable, moist, sticky, runny, firm, aged, rinded, unaged, fresh, mellow, dry, grainy, buttery, velvety |
| Colour | White, violet |
| Rind | Yes, including violet, wrinkly, brain-like, salt-encrusted |
| Curing agent | Wine |
| Milk type | Goat, sheep, cow, carabao |
| Bacteria | Lactococcus lactis lactis, L. l. cremoris, Streptococcus thermophilus |
| Acidity | Low lactose content |
| Fatty acids | Short-chain |
| Use cases | Salads, appetizers, cheese plates, cooking, table cheese, dessert |
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What You'll Learn
- Goat cheese is made from goat's milk and is known as 'chèvre' in French
- Goat milk can be made into almost any kind of cheese, including butter
- Goat cheese is made all over the world, including in Turkey, Japan, Armenia, and the Philippines
- Goat cheese can be crumbly, creamy, mild, tangy, or even fruity
- Goat cheese is versatile and can be used in salads, appetizers, or grilled or fried
Goat cheese is made from goat's milk and is known as 'chèvre' in French
Goat cheese, also known as goat's cheese, is made from goat's milk. It is known as "chèvre" in French, which simply means "goat". Chèvre is a versatile cheese that comes in many different flavours and textures, ranging from crumbly to creamy, mild to tangy, and young to mature. It can be white, coated with ash or herbs, or wrapped in grape leaves.
Goat cheese is made in a similar way to other types of cheese. The milk is filtered to remove impurities, and then a curdling agent is added, such as rennet or bacteria. The cheese is then moulded and separated from the whey (the uncurdled liquid part of the milk). The curds are moulded, dried, flavoured, and cured. Variations in this process, such as the type of starter, the time or pressure of draining, and the curing process, can all affect the texture and flavour of the final product.
Goat cheese is made around the world and comes in many different styles, from fresh and soft to aged and hard. Fresh goat cheese, which is the most popular type sold in the US, is often called "chèvre". This term can refer to any type of cheese made from goat's milk, including aged varieties. However, fresh goat cheese has a higher moisture content and more bacteria, so it must be kept refrigerated.
Goat cheese is favoured for its versatility and range of flavours, which allow it to develop intricate profiles and a wide spectrum of different types. Some popular varieties of goat cheese include Drunken Goat from Spain, which is soaked in wine, and Le Chevrot, a mould/yeast-ripened goat cheese from the Netherlands.
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Goat milk can be made into almost any kind of cheese, including butter
Goat's milk can be made into almost any kind of cheese, including butter. Goat cheese, goat's cheese, or chèvre (from the French "fromage de chèvre", meaning "goat cheese") is made from goat's milk. Goats were among the first animals to be domesticated for food production, and their ability to produce high-quality, nutrient-rich milk in difficult environments makes them valuable to arid or mountainous regions where cattle and sheep cannot survive.
The process of making goat cheese is similar to that of other cheeses. The milk is filtered to remove impurities, and a curdling agent is added, such as rennet or starter bacteria, which affect the curd size and the cheese's consistency. The cheese is then molded and separated from the whey (the uncurdled liquid part of the milk). The curds are molded, dried, flavoured, and cured. Variations in this process, such as the type of starter, curing time, and temperature, can change the texture and flavour of the cheese.
Goat cheese has a wide range of flavours and textures, from crumbly to creamy, mild to tangy, and soft to aged and hard. Fresh goat cheese, the most popular type sold in the US, is often called chèvre, the French word for "goat". Chèvre can refer to any type of cheese made from goat's milk, including aged varieties. Other popular types of goat cheese include semi-firm varieties like Drunken Goat from Spain, which is soaked in wine, and blue mold cheese, which has hints of earthy mushrooms. Goat milk is also used to make butter, and feta cheese is sometimes made with goat's milk as well.
Goat cheese is produced all over the world, resulting in many different styles of cheeses. Some examples of goat cheese varieties include Tulum cheese from Turkey, Yagi cheese from Japan, Darfyieh from the Middle East, and Le Chevrot from the Netherlands.
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Goat cheese is made all over the world, including in Turkey, Japan, Armenia, and the Philippines
Goat cheese, also known as goat's cheese or chèvre, is made from goat's milk. Goats were among the first animals to be domesticated for milk production, as far back as 8,000 BC. Goat cheese is made all over the world, including in Turkey, Japan, Armenia, and the Philippines.
In Turkey, Tulum cheese is a traditional goat cheese ripened in a goatskin casing. Other Turkish goat cheeses include Sepet cheese, Goat Kaşar cheese, Sutdiyari 'white cheese', and Ezine Cheese, which contains at least 40% goat milk. Kars gravyer cheese is another Turkish cheese, usually made with cow's milk or a mixture of cow and goat's milk.
In Japan, Yagi cheese is a goat cheese, with "yagi" being the Japanese word for goat. There is also a growing number of artisanal cheesemakers in the country, such as Mirasaka Fromage, which produces a variety of grass-fed, artisanal goat cheeses in the highlands of western Japan.
In Armenia, a traditional cheese is Armenian String Cheese, or Chechil, which is a mild, slightly salty cheese with a fibrous texture, often braided. Yeghegnadzor is also the name of a goat cheese produced in the country.
In the Philippines, a classic Filipino cheese is kesong puti, which is a soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat milk. Malagos Farmhouse is a Filipino company that produces its own version of kesong puti using fresh goat's milk.
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Goat cheese can be crumbly, creamy, mild, tangy, or even fruity
Goat cheese, also known as goat's cheese or chèvre, is made from goat's milk. Goats were among the first animals to be domesticated for food production, and they produce high-quality, nutrient-rich milk even in difficult environments. This makes them valuable in arid or mountainous areas where other livestock cannot survive.
Goat cheese can be made in a variety of recipes and styles, from fresh and soft to aged and hard. The texture can range from crumbly to creamy, and the flavor can be mild, tangy, or even fruity. Fresh goat cheese, the most popular type sold in the US, is often called chèvre, the French word for "goat." It is typically soft and spreadable, with a high moisture content and a tangy, lemony flavor.
Aged goat cheeses tend to be more approachable, with buttery and mellow flavors and hints of lemon. The longer aging time softens the tang of the goat milk, resulting in subtle notes of rural mushroom and rich cream. Some aged goat cheeses have a firm yet velvety texture, while others are sticky or runny.
Goat cheese can also be soaked in wine, as in the case of Drunken Goat, a semi-firm variety made in Spain. The wine imparts a mild and smooth fruity flavor to the cheese, along with a violet rind. Goat milk is also used to make feta, a salty and tangy cheese that can range from firm and crumbly to rich and creamy.
The versatility of goat cheese extends beyond flavor and texture. It can be white, coated with ash or herbs, or wrapped in grape leaves. Goat cheese is a popular ingredient in salads, appetizers, and cheese plates, and it pairs well with a variety of drinks, including dark stout, gin and tonic, and fruity white wine.
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Goat cheese is versatile and can be used in salads, appetizers, or grilled or fried
Goat cheese, also known as goat's cheese or chèvre, is a versatile ingredient that can be used in a variety of dishes, including salads, appetizers, grilled meals, or fried treats.
Goat cheese is a popular choice for salads, adding a creamy texture and a tangy flavour. It pairs well with sweet and tart ingredients, such as cranberries, poached pears, and balsamic dressing. For a simple salad, you can toss green leaf lettuce in a red wine vinaigrette, along with cranberry-covered goat cheese, sliced shallots, and cucumbers. Another option is to grill slices of goat cheese and serve them on a bed of rocket leaves dressed in vinaigrette, alongside beetroot slices and fresh chives. The warm, melted cheese contrasts beautifully with the cool vegetables, creating an inviting and colourful dish.
When it comes to appetizers, goat cheese is a crowd-pleaser. A quick and easy option is to top a goat cheese log with a garlicky dressing and serve it with crackers or sliced baguette. The tangy, creamy cheese absorbs the flavours of the dressing, making for a delicious and elegant appetiser. For a more indulgent treat, you can fry goat cheese by coating slices of goat cheese in flour, egg, and breadcrumbs, creating crispy, golden pockets of warm, gooey cheese. These fried medallions can be drizzled with honey or served alongside crackers, adding a unique touch to any charcuterie board.
In addition to its versatility in cold dishes, goat cheese is also excellent when grilled. Grilled goat cheese takes on a bubbly, golden appearance and develops a soft, melting texture. It pairs well with sweet and earthy ingredients, such as beetroot, and peppery greens like rocket or watercress. The lively tang of grilled goat cheese complements the other flavours in the dish, making it a favourite among vegetarians and non-vegetarians alike.
Whether used in salads, appetizers, grilled dishes, or fried creations, goat cheese adds a distinctive flavour and texture that elevates any meal. Its versatility and nutritional value make it a valuable ingredient for cooks and food lovers alike.
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Frequently asked questions
Goat cheese is also known as 'chèvre', which is the French word for "goat".
Some popular goat cheese varieties include Le Chevrot, Drunken Goat, and Président®.
Goat cheese has a tangy, earthy, and nutty flavor. Some varieties can also be salty, creamy, or crumbly.
Goat cheese pairs well with a dark stout, a gin and tonic, or a fruity and sweet white wine.
The process of making goat cheese involves filtering the milk to remove impurities, adding a curdling agent, molding and separating the curds from the whey, and then drying, flavoring, and curing the cheese.
