Randy Chandler
Goat cheese is produced using goat's milk, which is commonly used to make cultured dairy products, including cheese. It is one of the world's oldest cheeses, dating back to the domestication of goats around 10,000 to 11,000 years ago. Goat's milk is sourced from local dairy farms and sent through a pasteurizer to remove harmful bacteria. After the milk cools, a special culture of bacteria is introduced to transform it into curds. Once the curds are ready, they are pumped into cloth bags to separate them from the whey. The curds are then removed from the bags and shaped into various forms, sometimes with the addition of salt and herbs, to create different flavours and textures of goat cheese.
| Characteristics | Values |
|---|---|
| Heritage | Started with Bedouins using goat or sheep milk |
| Current practice | Use cow's milk to make the cheese |
| Types | Chèvre, Sirene, Anari, Halloumi, Nabulsi, Akkawi, Darfyieh, Djamid or Jameed, Jibneh Arabieh, Labneh, Leipäjuusto (bread cheese) or juustoleipä, Finnish squeaky cheese |
| Countries | Denmark, France, Finland, Bulgaria, Serbia, Montenegro, Bosnia and Herzegovina, North Macedonia, Romania, Albania, Greece, Israel, Lebanon, Egypt, Jordan, Syria, Palestine, Cyprus |
| Milk types | Goat, sheep, cow, reindeer, or a mixture of these |
| Flavors | Mild, salty, tart, tangy, earthy, fruity, savory, sweet |
| Textures | Crumbly, creamy, soft, spreadable, fudgy, firm, blue mold, white mold |
| Colors | White, coated with ash or herbs, or wrapped in grape leaves |
| Health benefits | Contains anti-inflammatory enzymes, probiotics, antioxidants, proteins, lipids, calcium, vitamins A and K, phosphorus, thiamin, and niacin, low lactose content |
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What You'll Learn
- Goat cheese is made from goat's milk, but can also be made with sheep or cow's milk
- It is known as chèvre in French, which simply means goat
- It is a versatile cheese with many flavours and textures, from crumbly to creamy, mild to tangy
- It is a good choice for people with lactose intolerance
- Goat cheese is made like other cheeses, by filtering the milk and adding a curdling agent
Goat cheese is made from goat's milk, but can also be made with sheep or cow's milk
Goat cheese is primarily made from goat's milk, but it can also be made with sheep or cow's milk. It is one of the world's oldest cheeses, dating back to the domestication of goats around 10,000 to 11,000 years ago. Goat's milk is commonly used to make cultured dairy products, and it is often sourced from local dairy farms. The process of making goat cheese involves ensuring that the equipment and creamery are sanitized to maintain cleanliness. The goat milk is then pasteurized to remove harmful bacteria and transformed into curd through the introduction of beneficial bacteria. Curds are then pumped into cloth bags, allowing the whey to escape, resulting in a collection of curds that can be molded and salted to create cheese.
Goat cheese can be soft or hard, with softer varieties having a higher moisture content and a fresh, milky flavor. Harder varieties of goat cheese are ripened for longer periods, resulting in a drier and crumbly texture with a sharper flavor. The ripening process can range from a week to as long as a year, depending on the desired texture and flavor.
While goat cheese is typically made from goat's milk, it can also be made with sheep or cow's milk. For example, feta cheese is traditionally made with a combination of sheep's and goat's milk, cured in brine. Other cheeses, such as blue cheese, brie, camembert, cheddar, and gouda, can also be made with goat's milk instead of the more commonly used cow's milk.
The versatility of goat cheese extends beyond its ability to be crafted from different types of milk. In the kitchen, goat cheese can be spread on bread, baguette slices, crostini, toast, or bagels. It can add a creamy texture to salads, pair well with sweet fruits, and enhance the flavor of sandwiches, pizzas, risottos, pasta dishes, and soups. The storage method for goat cheese varies depending on its texture, with softer varieties stored in sealed foil or plastic containers in the fridge, while harder varieties are wrapped in parchment or wax paper and refrigerated.
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It is known as chèvre in French, which simply means goat
Goat cheese, often called by its French name, Chèvre, meaning "goat", comes in many different flavours and textures. It is a versatile cheese, ranging from crumbly to creamy, mild to tangy, and white to herb-coated. Its distinctive character comes from capric acid, a fatty acid named after the Latin word for "goat", "capra". These fatty acids are known to have anti-inflammatory properties and are sold as health food products.
Chèvre is more of a term for traditional French goat's cheese than a specific type of cheese. It is usually soft and fresh, sometimes served hot as "chèvre chaud". It can be covered in a light-coloured rind or skin and is not aged for very long. The flavour of the goat milk softens in maturation, resulting in subtle hints of rural mushroom and rich cream.
Goat cheese is made like 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. Goat cheese is made with goat milk, but cow's milk is also commonly used.
Goat cheese is a diverse and delicious kitchen staple, commonly used in salads, sandwiches, appetizers, and desserts. It is a good choice for people with lactose intolerance due to its relatively low lactose content.
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It is a versatile cheese with many flavours and textures, from crumbly to creamy, mild to tangy
Goat cheese, often called by its French name, Chèvre, meaning "goat", is a versatile cheese with many flavours and textures. It is made from goat milk, the milk of domestic goats, and contains anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids. It is also high in calcium, vitamins A and K, phosphorus, thiamin, and niacin.
Goat's cheese can be crumbly, creamy, mild, tangy, or tart, with a soft, almost spreadable texture. In its youth, it is intense, with earthy and tangy nuances that sharply sweep the palate. As it ages, the body grows firm without hardening, and the flavours turn creamy with hints of hazelnut and dried herbs. Harder variants usually display natural or waxed rinds, while those ripened with white mould are coated in a fluffy jacket, much like a Camembert or Brie.
Goat's milk cheese is also low in fat, making it a lighter alternative to most heavier cheeses. Its bitterness enlivens surrounding flavours, while also offering a rich savour. Fresh goat's cheese never develops a rind, whereas aged variants have a variety of coatings.
Goat's cheese is also an excellent choice for people with lactose intolerance due to its relatively low lactose content.
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It is a good choice for people with lactose intolerance
Goat cheese is a good choice for people with lactose intolerance as it has a relatively low lactose content. Lactose is a sugar found in milk and milk products. People with lactose intolerance experience digestive symptoms such as bloating, diarrhea, and gas after consuming milk or milk products.
Goat's milk is thought to have slightly less lactose than cow's milk. While the amount of lactose in goat's milk may not be significantly lower, it is naturally homogenized, making it easier to digest. In cow's milk, the fat globules are large and can be challenging to digest, whereas in goat's milk, the fat globules are smaller and remain suspended in the milk. This makes goat's milk more easily digestible for humans.
Additionally, the chemical structure of goat's milk is more similar to human milk, further contributing to its digestibility. The versatility of goat cheese, with its range of flavors, ages, molds, and rinds, provides lactose-intolerant individuals with various options to choose from. Examples of goat cheese include Chèvre, a traditional French goat cheese with a soft, creamy texture and fruity taste, and Sirene, a type of brined cheese made in the Balkans.
It is important to note that lactose intolerance varies from person to person, and while goat cheese may be a suitable option for some, it may not be suitable for all. Aged cheeses, such as gouda and cheddar, are also naturally low in lactose, providing additional choices for individuals with lactose intolerance.
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Goat cheese is made like other cheeses, by filtering the milk and adding a curdling agent
Goat cheese, or Chèvre, is made in a similar way to other cheeses. The process starts with raising healthy and happy goats, as the quality of the milk will affect the quality of the cheese. The goats are milked, with strict sanitation and health procedures in place to ensure the milk is safe for consumption.
Once the milk is collected, it is filtered to remove any unwanted impurities or deposits. Then, a curdling agent is added to the milk to start the transformation into cheese. This can be a type of acid, such as lemon juice or vinegar, or more commonly, rennet. Rennet is an enzyme complex derived from the stomachs of ruminant animals, such as calves and lambs, and it is used for harder cheeses. Acid sources are used for softer cheeses, like paneer or ricotta. The choice of curdling agent will affect the flavour and texture of the cheese.
In addition to the curdling agent, a starter culture containing living bacteria may be added to the milk. The bacteria feed on the lactose sugar in the milk, producing lactic acid. As the acidity of the milk increases, it helps with curdling, preservation, and flavour development. The type of starter culture chosen will depend on the desired characteristics of the cheese.
The curdling process transforms the milk proteins into curds, forming a network of strands that trap the other milk components, such as fat, water, and lactose. This mixture is then packed into a filler and hand-packed into containers to be sold as goat cheese.
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Frequently asked questions
Goat cheese is made from goat's milk. However, goat cheese can also be made with the milk of other animals, such as sheep or cows.
Goat cheese has a mild salty and tart flavor. The taste can vary from creamy to crumbly, mild to tangy, and earthy to mushroom-like.
Goat milk and goat cheese contain anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids, which help maintain a healthy metabolism. They are also high in calcium, vitamins A and K, phosphorus, thiamin, and niacin.
