Andy Montoya
Goat cheese is a dairy product made from goat's milk. Goats were one of the first animals to be kept by humans, over 9,000 years ago, and goat cheese has a long history, with the first cheeses dating back to 7,000 BC. Today, goat's milk is used to make cheese all across the globe, from small artisanal farms to mass production. The process of making goat cheese is similar to that of other cheeses, but the lower amount of milk protein in goat's milk gives it a smoother, creamier texture and a tangy flavour. Goat cheese is also lower in lactose and natural fat content compared to other animal milk cheeses, making it a good option for those with lactose intolerance.
| Characteristics | Values |
|---|---|
| First domesticated | Goats were one of the first animals to be domesticated by humans for milk production |
| Date | Goat's milk for human consumption dates back to about 5000 B.C. |
| Containers | Milk was carried in pouches made from the stomachs of certain animals |
| Nomads | Nomads were early adopters of goat cheese |
| Middle Ages | Rennet, an enzyme found naturally in the stomach, was discovered to speed up the curdling of milk |
| Ancient Egypt | Only priests knew the formula for making goat cheese |
| Moors | In the 8th century A.D., the Moors brought goats to the Loire Valley, where French goat cheeses, or chèvres, were first made |
| Currency | Goats were used as currency by pilgrims |
| Napoleon | In the 19th century, the tip of the Valençay cheese was cut off before being presented at Napoleon's table to avoid reminding him of the disastrous expedition in Egypt |
| French gastronomy | 14 goat cheeses earned the European Protected Designation of Origin (PDO) label |
| United States | Goat cheese is a relative newcomer to the United States, with Laura Chenel of Sonoma, California, largely credited with introducing the idea of high-quality domestic goat cheese to Americans in 1979 |
| Lactose intolerance | Goat's milk cheeses are often appropriate for those with a lactose intolerance |
| Flavor | The presence of a set of medium-chain fatty acids gives goat cheese its signature tangy flavor |
| Texture | Goat's milk has less milk protein, giving goat cheese a smoother, creamier texture |
| Appearance | Goat's milk cheeses tend to remain white in nature due to the presence of beta carotene |
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What You'll Learn
Goat cheese is one of the oldest cheeses
In the Middle Ages, goat cheese became widely popular and was even used as currency by pilgrims travelling to Santiago de Compostela. It was during this period that mankind discovered rennet, an enzyme found in the stomach that accelerated the curdling of milk. The knowledge of making goat cheese was so valuable that, in ancient Egypt, only priests knew the formula.
Goat cheese has played a significant role in various cultures worldwide. In the 8th century AD, the Moors brought goats to the Loire Valley, introducing French goat cheeses, known as “chèvre”, which simply means “goat” in French. The term "chèvre" is now synonymous with fresh, rindless logs of goat cheese found in grocery stores, artisanal shops, and farmers' markets.
Goat's milk cheese is produced by coagulating the milk solids, separating them from the liquids, and then ageing the mixture. The coagulation can be achieved using rennet or other agents like vinegar or lemon juice for fresh cheeses. The versatility of goat's milk allows for a range of cheeses, from young and fresh to aged and fruity varieties.
Goat cheese has a distinct flavour and texture due to the higher concentration of certain fatty acids in goat's milk, such as caproic, capric, and caprylic acid. These fatty acids give goat cheese its signature tangy taste and smoother, creamier texture compared to other cheeses. The lower milk protein content in goat's milk also contributes to its unique characteristics, preventing it from becoming as stretchy as cheeses like mozzarella.
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Goats were among the first animals to be domesticated
Goats played a significant role in various aspects of early societies. They were incorporated into religious deities and rituals, and even served as a form of currency, with dowries paid and wealth measured in goats. The ease of obtaining milk from goats, along with the simplicity of the cheese-making process, contributed to the popularity of goat cheese, which was considered "the poor man's cow."
The history of goat cheese is deeply rooted in different regions around the world, with ancient civilizations like the Egyptians, Moors, and Bedouins playing a role in its development. In the Middle Ages, goat cheese became so valuable that it was used as currency by pilgrims on their way to Santiago de Compostela. The discovery of rennet, an enzyme that accelerated the curdling process, added to the significance of goat cheese production.
Today, goat's milk is used to create cheese all across the globe, from small artisanal farms to mass production. France, in particular, is renowned for its diverse and extensive range of goat cheeses, with 14 goat cheeses earning the European Protected Designation of Origin (PDO) label. The United States also has numerous dairies and creameries dedicated to goat's milk cheese production, with pioneers like Laura Chenel and Mary Keehn introducing high-quality domestic goat cheese to Americans.
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Goat cheese was used as currency in the Middle Ages
Goat cheese has a long and rich history that dates back thousands of years. It is believed that goats were one of the first animals to be domesticated by humans, with the first cheeses dating back to around 7,000 BC. During this time, goat milk was carried in pouches made from the stomachs of certain animals, and the milk would partially solidify inside these containers, creating a new flavour that was soon favoured by nomads.
Fast forward to the Middle Ages, and goat cheese had become incredibly popular. It is said that goat cheese was used as currency by pilgrims travelling to Santiago de Compostela. This was not the first time goats had been used as a form of currency; in ancient times, villagers in what is now Iran made deals with wild goats, exchanging herding, feeding, and protection for meat, milk, and hides. Goats were even incorporated into religious rituals and deities, further emphasising their value.
The popularity of goat cheese in the Middle Ages can be attributed to several factors. Firstly, goats were known as "the poor man's cow" due to their ability to thrive on rough land that couldn't support cows. This made them more accessible to farmers. Additionally, during this time, it was discovered that rennet, an enzyme found naturally in the stomach, accelerated the curdling of milk. This transformation process was closely guarded, and in ancient Egypt, only priests knew the formula for making goat cheese.
The production and consumption of goat cheese continued to spread and evolve over the centuries. By the time of the Romans, cheese-making had become a common practice, and they enjoyed goat cheese raw or cooked with olive oil and white wine. In the 8th century AD, the Moors brought goats to the Loire Valley, where French goat cheeses, known as "chèvres", were first made. Today, goat's milk is used to make cheese all across the globe, from small artisanal farms to mass production, and France is the leading European manufacturer of goat milk cheeses.
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Pasteurization and its impact on goat cheese
Pasteurization is a process that treats packaged foods with heat to eliminate bacteria and pathogens and extend the healthy shelf life of the product. It was discovered by Pasteur, who proved that heat was effective in killing bacteria. A few years later, his assistant, Emile Duclaux, adapted this process to use it with cheese.
The process of pasteurization causes differences in taste, and for this reason, many would say unpasteurized cheese is better. Unpasteurized milk often has a more unique, fresher taste. If you’re raising your own goats, then you have the option to pasteurize the cheese, unlike shop-bought cheese, which will already be pasteurized. Your goat’s milk will have a unique character and freshness, and it will be free from any chemicals or hormones which an industrially farmed animal gets in its feed.
Goat cheese is a popular choice for its tangy flavor, but during pregnancy, questions often arise about whether it’s safe to eat. The answer depends on whether the cheese is made from pasteurized milk. Some goat cheeses are safe, while others can pose risks. Goat cheese is safe to eat during pregnancy as long as it’s made from pasteurized milk. Pasteurization is a process that heats milk to kill harmful bacteria, including Listeria, which can cause serious infections during pregnancy. Listeriosis is a foodborne illness that can lead to miscarriage, stillbirth, or severe illness in newborns, making it critical to avoid unpasteurized dairy products while pregnant.
In general, there is nothing unsafe about eating unpasteurized cheese. Cheese goes through many processes to make it safe to eat, and it was eaten for thousands of years before the process was even invented. However, there are a couple of small dangers to be aware of. The main group at risk from unpasteurized cheese is pregnant women. Unpasteurized goat cheese poses a higher risk of carrying Listeria. For this reason, it’s essential to ensure any goat cheese you eat is pasteurized to protect both you and your baby from potential complications.
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Goat cheese is easier to digest than cow's cheese
Goat cheese, also known as chèvre, has a long history, with the first cheeses dating back to 7,000 BC when hunters transitioned to livestock rearing. Goats were one of the first domesticated animals, and goat milk was carried in pouches made from the stomachs of certain animals. The milk would partially solidify in these pouches, revealing a new flavor. In the Middle Ages, mankind discovered that rennet, an enzyme found naturally in the stomach, sped up the curdling of milk.
Goat cheese is made in a similar way to cow's cheese, by coagulating the solids in milk, separating those solids (curds) from the liquids (whey), and then possibly aging it. However, goat cheese differs in its nutrient content, with a higher concentration of fatty acids and less milk protein. This gives goat cheese its signature tangy flavor and a smoother, creamier texture. Goat cheese also contains essential nutrients such as vitamins A, B, and D, and minerals such as calcium and phosphorus.
The digestibility of goat cheese, along with its lower calorie content and potential for a lower environmental impact, makes it a healthier option for those watching their calorie intake or seeking a more sustainable alternative.
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Frequently asked questions
Goats were one of the first animals to be kept by humans over 9,000 years ago, and goat cheese itself dates back to 7,000 BC. In the Middle Ages, goat cheese was so popular that it was used as currency by pilgrims. Today, goat's milk is used to make cheese all across the globe, from small artisanal farms to mass production.
Chèvre is the French word for goat and is used to refer to goat cheese, especially fresh goat cheese. Other examples of goat cheese include Sainte-Maure de Touraine, Chabichou du Poitou, Shosha, Yagi, Kesong puti, and Djamid or Jameed.
Goat's milk cheese is made by coagulating the solids in milk, separating those solids (curds) from the liquids (whey), and then possibly aging it. The milk is filtered to remove impurities, and a curdling agent is added, such as rennet, vinegar, or lemon juice. The curds are then molded, dried, flavored, and cured.
Goat cheese has a signature tangy flavor and a smoother, creamier texture compared to cow's milk cheese. This is due to the higher concentration of certain fatty acids, such as caproic, capric, and caprylic acid, in goat's milk. Goat cheese also tends to be white in color due to the lower presence of beta carotene in goat's milk.
