Andy Montoya
Goat cheese, also known as chèvre, is a tangy and creamy cheese with a distinct flavour. It is made from goat's milk, which has a different protein composition to cow's milk, with smaller fat globules and lower levels of lactose and A1 casein, making it easier to digest. Goat cheese is produced in a similar way to other cheeses, but the specific production methods and conditions can greatly affect its texture and flavour, which can range from mild and sweet to strong and goaty.
| Characteristics | Values |
|---|---|
| Flavour | Gamey, tangy, grassy, wild, barnyardy, sweet, sour, lemony, creamy, mild |
| Texture | Soft, crumbly, smooth, velvety |
| Acidity | Fairly acidic |
| Lactose content | Low |
| A1 casein content | Low |
| Fat globule size | Small |
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What You'll Learn
Goat cheese production
Goat cheese, or Chevre, is an easy cheese to make at home. It uses just three ingredients and a simple method. The process for making homemade goat cheese is far simpler than one might imagine.
The first step in the process of making goat cheese is to milk the goat. The health and happiness of the goat are a priority during this process. At farms like Tempo Farm, the farmers follow a strict schedule based on the health of each goat's udders so that the process is never painful. The teats are dipped in a sanitizing solution to remove any unwanted bacteria, and the milk is tested to make sure it is safe to consume. Once cleared, the goat is hooked up to inflations, which are machines that extract the milk from each teat. This process can take anywhere from one to five minutes. Once all the milk has been extracted, the teats are sanitized once more.
The next step is to turn the goat milk into goat cheese. This can be done using a coagulation method, which combines the goat's milk with heat and acid. This breaks down the milk into curds and whey. The curds are then collected and drained to make the cheese. Specifically, one can bring fresh goat's milk to room temperature, add culture and a few drops of rennet, stir, cover the pot, and set aside for 18-24 hours. Once set, the curd is drained in a butter muslin-lined colander and flavoured with salt. The cheese is then ready to be chilled and served.
There are many ways to serve and consume goat cheese. It can be spread over toast, bagels, or croissants, served as part of a cheese platter with crackers, crumbled over salads, mixed into pasta sauces, used as a pizza topping, or used in baked potatoes.
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Taste and texture
The taste and texture of goat cheese vary depending on how it is produced and where it is from. For example, goat cheese from the Westerkwartier region of the Netherlands is known for its Gouda-like style, while goat cheese from Yunnan Province, China, resembles Indian paneer.
Goat cheese tends to have a strong, tangy, and "'goaty' flavor. Some people describe the taste as "gamey" with a soapy aftertaste, while others liken it to the smell of a barn. However, when made well, goat cheese can be relatively mild in flavor. The "goatyness" of the cheese can be influenced by factors such as the age of the milk and the living situation of the goats. For instance, if male and female goats are kept together, the milk produced by the females may take on a stronger "goaty" flavor due to the presence of male pheromones.
Goat cheese is also known for its high fat content, which can coat the palate and create a luscious mouthfeel. The fat globules in goat milk tend to be smaller than those in cow milk, making it easier to digest. This is one reason why goat cheese may be more tolerable for lactose-intolerant individuals.
In terms of texture, goat cheese can range from soft and spreadable to semi-hard or hard. Fresh goat cheese, for example, is softer than many other cheeses and can be prone to smearing or crumbling. Freezing it for a short time before serving can help to create cleaner crumbles and rounder slices.
Goat cheese is often described as having an acidic quality, which can make it tricky to pair with wine. However, the acidity can be cut through by pairing the cheese with beer, enhancing the overall tasting experience.
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Goat cheese misconceptions
Goat cheese is a divisive food, with some people loving its strong, tangy flavour and others finding it too "goaty" or "gamey". However, there are some misconceptions about goat cheese that may be holding people back from enjoying it.
One common misconception is that all goat cheese has a strong, goaty flavour. While it is true that goat cheese can have a distinct "goatyness", this is usually the result of poor-quality milk or the buck and doe living together. When made with high-quality milk and proper animal separation, goat cheese can be relatively mild and approachable.
Another misconception is that goat cheese is always strong and overpowering. In reality, goat cheese can range from mild and sweet to tangy and gamey, depending on how it's produced. The type of starter, draining time and pressure, curing temperature, and duration can all affect the texture and flavour of the final product.
Some people also believe that goat cheese is difficult to pair with wine due to its acidity. However, this acidity can be cut through by pairing it with beer, which allows you to taste more of the cheese. Additionally, adding a dollop of honey, caramel, or jam can make goat cheese more approachable for those who are hesitant to try it.
Finally, there is a misconception that goat cheese is not suitable for lactose-intolerant individuals. While it is true that goat milk contains lactose, it has lower levels than cow milk. Some lactose-intolerant people report fewer symptoms with goat cheese, as it also has lower levels of A1 casein.
In conclusion, while goat cheese may not be to everyone's taste, it is important to separate fact from fiction when it comes to common misconceptions. By understanding the realities of goat cheese production and its potential benefits for lactose-intolerant individuals, more people may be willing to give it a try.
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Goat cheese pairings
Goat cheese, or chèvre, is known for its tangy, salty, and creamy flavour. It can be challenging to pair with wine due to its high acidity, but it goes well with beer, which cuts through the fat and allows you to taste more of the cheese. A classic wine pairing, however, is Sauvignon Blanc.
Goat cheese is a versatile ingredient that can be used in both savoury and sweet dishes. Here are some ideas for pairings:
- Salads: Top arugula or spinach with goat cheese, roasted beets, and a light balsamic vinaigrette. You can also add in some orange wedges, toasted walnuts or pecans, and fresh thyme.
- Flatbreads: Spread goat cheese on flatbread and top with honey, figs, and prosciutto, or try pears, caramelised onions, and a balsamic reduction.
- Sandwiches: Try a marinated (soy sauce, balsamic vinegar, garlic, and vegetarian Worcestershire) and grilled portobello cap, roasted red pepper, and goat cheese on ciabatta.
- Tarts: Bake goat cheese and artichoke tarts, with the option to add in some pancetta or prosciutto.
- Soups: Swirl goat cheese into a bowl of tomato soup just before serving.
- Fruit: Enjoy goat cheese with strawberries, which make a nice contrast with the sweetness vs acidity of the cheese.
- Vegetables: Pair goat cheese with sugar snap peas and asparagus. Try blanching the asparagus and seasoning with salt and pepper.
- Meat: Goat cheese goes well with prosciutto, especially when paired with fruit like figs or strawberries.
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Health benefits
Goat cheese is a nutritious dairy product packed with vitamins, minerals, protein, and healthy fats. It is a good source of calcium, phosphorus, copper, and selenium. Compared to cow's milk cheese, goat cheese contains more vitamins and minerals, notably vitamin D, vitamin K, vitamin A, and B vitamins like thiamine, niacin, and riboflavin.
Goat cheese is also a good source of healthy fats, including medium-chain fatty acids, which are absorbed and used as energy by the body rather than being stored as fat. These fatty acids have antibacterial and anti-inflammatory properties, which can help combat acne-causing bacteria and reduce inflammation in the body. Additionally, goat cheese contains beneficial probiotics, a type of healthy bacteria that improves gut health, boosts immunity, and reduces the risk of illness.
Goat cheese is also lower in lactose and sodium than regular cheese, making it a suitable option for those with lactose intolerance or sensitivities to cow's milk products. It has a lower fat content, which can help reduce the amount of saturated fat and cholesterol in your diet. The digestibility of goat milk protein is similar to that of cow's milk protein, making it a nutritious and tasty addition to a balanced diet.
Consuming goat cheese as part of a balanced diet and physical activity can contribute to weight loss and improved cardiovascular health. A study involving overweight and obese individuals found that consuming 60 grams of goat cheese daily, along with a hypocaloric diet and physical activity, led to a reduction in body weight, BMI, and waist circumference. The goat cheese consumption also improved the plasma lipid profile and reduced inflammation, thus decreasing the risk of cardiovascular disease.
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Frequently asked questions
Depending on how it's produced, goat cheese can range from gamey and tangy to mild and even lightly sweet. Some people dislike the strong "goatyness" of goat cheese.
Goat cheese is softer than a lot of other cheeses and is therefore prone to spreading or smearing.
Yes, some lactose-intolerant people report fewer symptoms with goat cheese due to its low levels of lactose and A1 casein.
Beer is a great pairing with goat cheese as it is less acidic than wine, which can be tricky to pair with goat cheese.
Some examples of goat cheese include Chèvre, Vermont Creamery Goat Cheese, and Snøfrisk.
