Bushra Griffith
Goat cheese is known for its strong, pungent flavour and smell, often described as funky or barnyardy. However, not all goat cheeses are created equal when it comes to their aroma. The goatyness of goat cheese can vary depending on several factors, such as the freshness of the milk used and the separation of male and female goats during breeding season. With the right practices in place, it is possible to produce a mild and less smelly variety of goat cheese. So, which goat cheese is the least likely to offend sensitive noses? Let's dive into the world of cheese-making and find out!
| Characteristics | Values |
|---|---|
| Least smelly goat cheese | One that is made from fresh milk (not more than four days old) |
| One that is made from the milk of female goats kept separate from male goats | |
| One that is made by a dairy that upholds high standards for its goat milk production | |
| Goat cheese consumption | 65% of the world uses goat milk as their standard |
| Goat milk is less common in the U.S. | |
| Benefits of goat cheese | Goat milk has a different protein composition than cow milk, with proteins that are more digestible |
| Goat milk fat globules are smaller than cow milk fat globules, making them easier to digest | |
| Goat milk has less lactose than cow milk |
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What You'll Learn
Goaty flavour is caused by male goats' pheromones
Goat cheese is known for its strong "goaty" flavour, which some people dislike. However, the goaty flavour is not necessarily a result of poor hygiene or the presence of male goats. In fact, the scientific reason behind the goaty flavour is the higher amount of three smaller-chain fatty acids (co: 1 caproic, capric, and caprylic fat) in goat's milk, which give those characteristic co: 1,15 "goaty" or "barnyardy" flavours.
The intensity of the goaty flavour can be influenced by several factors, including the handling of milk and the cheese-making process. For instance, aggressive stirring or vigorous heating during cheese-making can break down the fats more quickly, leading to a stronger goaty taste. Additionally, the strain of mould, yeast, and bacteria on the rind of the cheese can contribute to the breakdown of fats, enhancing the goaty flavour.
One common misconception is that housing male and female goats together is the primary reason for the goaty flavour in cheese. While male goats, or "Billy Goats," are known for their pungent odour due to their habit of urinating on their beards and forelegs to attract females, their presence does not seem to be the determining factor in the goaty flavour of cheese. In fact, some farms that separate male and female goats still produce cheese with a noticeable goaty flavour, while others that house them together may produce cheese with only a delicate goat note.
The key factor influencing the goaty flavour in cheese is the presence of pheromones produced by male goats during the breeding season. These pheromones can permeate the milk of female goats if the males are kept in the same pen throughout the year. As a result, the milk takes on a stronger goaty flavour, which is then reflected in the cheese. Therefore, keeping male and female goats separate during breeding season can help reduce the goaty flavour in cheese.
Additionally, the age of the milk used in cheese-making plays a role in the goaty flavour. Older milk tends to result in cheese with a more intense goaty taste. This is why some cheesemakers, like Pete from Lively Run Dairy, only use milk that is four days old or fresher to ensure their cheese has a milder flavour.
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Older milk = stronger goaty flavour
Goat milk is consumed more than cow milk worldwide, and it offers several health benefits. It is an excellent source of protein, calcium, potassium, phosphorous, magnesium, and vitamin A. It is also easier to digest and has a lower risk of causing milk allergies. However, some people are hesitant to try goat milk products due to misconceptions and the strong "goaty" flavour associated with goat cheese.
The strength of the goaty flavour in goat cheese is influenced by two key factors: the age of the milk used in processing and the proximity of male and female goats during milk production. Older milk tends to produce a stronger goaty flavour in the resulting cheese. This is supported by Pete Messmer, the head cheesemaker at Lively Run Dairy, who states that they never use milk older than four days to retain a fresh flavour in their cheese.
The age of the milk affects the goaty flavour because, as milk gets older, it starts to develop stronger flavours. This is true for both goat milk and cow milk. However, the perception of the goaty flavour in goat cheese may also be influenced by cultural and regional preferences. For example, in the United States, goat's milk has not been as popular as cow's milk, which has dominated the dairy industry. As a result, Americans may be less familiar with the unique flavour of goat milk and its products.
To minimise the goaty flavour in goat cheese, it is essential to use fresh milk and separate male and female goats during milk production. Haley Nessler, an expert from the Northern Californian cheese manufacturer Cypress Grove, emphasises the importance of freshness in goat milk and the separation of male and female goats. During the breeding season, male goats produce strong-smelling hormones that can permeate the milk of female goats, resulting in a stronger goaty flavour in the cheese.
In summary, older milk will result in a stronger goaty flavour in goat cheese. To produce milder and less goaty goat cheese, cheese makers should use fresh milk and separate their male and female goats during milk production. By controlling these factors, cheese makers can influence the level of goatyness in their final product and potentially attract a wider range of consumers who may be hesitant to try goat cheese due to its strong reputation.
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Goat cheese can be mild and sweet
Goat cheese, or chèvre, is a versatile cheese that comes in many different flavours and textures. It can be white, coated with ash or herbs, or wrapped in grape leaves. While some people enjoy its pungent flavours and smells, others are put off by its strong "goaty" taste. However, it is a misconception that all goat cheese is funky or barnyardy. Depending on how it's produced, goat cheese can range from gamey and tangy to mild and even lightly sweet.
The level of "goatyness" in goat cheese depends on two key factors: the age of the milk when it is processed and whether male and female goats are kept separate. Goat's milk ages much quicker than cow's milk, and the older the milk is, the goatier the cheese will taste. During breeding season, male goats produce strong-smelling hormones that can make the female goats' milk taste goaty too. Therefore, to produce mild goat cheese, it is important to use fresh milk and keep male and female goats separate.
Lively Run Dairy's head cheesemaker, Pete Messmer, upholds these standards. He never uses milk that is more than four days old, resulting in cheese with a relatively mild flavour. Pete also keeps his male and female goats separate, ensuring that the milk does not take on a goaty flavour.
Goat cheese is not only mild and sweet but also offers several health benefits. It has a different protein composition than cow's milk, with more digestible proteins and smaller fat globules. This makes it easier on the stomach and a good option for people with lactose intolerance. Additionally, goat cheese contains capric acid, a flavorful fatty acid that promotes the development of good intestinal bacteria.
When it comes to pairing goat cheese with drinks, beer is often recommended over wine due to its lower acidity. The bubbles in beer cut through the fat in the cheese, allowing you to taste more of the cheese and the beer. However, white wine is still considered a classic pairing, with its freshness, perfumed notes, and combination of sweetness and acidity suiting many cheeses.
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Goat milk has a different protein composition
Goat's milk has a different protein composition than cow's milk, with a lower relative abundance of allergenic proteins. This means that many people who are allergic to cow's milk can consume goat's milk products without an allergic reaction. In addition, goat's milk has about 1% less lactose than cow's milk, making it a good option for those who are lactose intolerant. The proteins in goat's milk are also more digestible, as the fat globules are smaller, making it easier for digestive enzymes to break them down.
The specific proteins in goat's milk differ depending on the breed of goat. For example, the French Alpine, Nubian, and Creole breeds have different protein compositions, with the Creole breed having the highest relative abundance of alfa-casein, a protein related to allergies. The processing and pasteurization methods used for goat's milk can also affect the taste and nutritional qualities of the milk.
Goat cheese, or chèvre, can have a strong "goaty" flavor that some people find unappealing. This "goatyness" is influenced by factors such as the age of the milk when processed, with older milk resulting in a goatier taste. The living situation of the goats also matters; if male and female goats are kept together, the males' pheromones and hormones during breeding season can permeate the milk and make it taste and smell stronger. However, high-quality goat cheese made with fresh milk should be relatively mild in flavor.
Overall, the unique protein composition of goat's milk offers several benefits, including improved digestibility, reduced risk of milk allergies, and potential suitability for those with lactose intolerance or cow milk allergies. These advantages, along with its nutritional content, make goat's milk a valuable food for infant nutrition and a good alternative for those who cannot tolerate cow's milk.
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Goat cheese is easier to digest
Goat cheese, also known as chèvre, is any cheese made from goat's milk. It is available in many forms, including fresh cheese logs, aged cheddar, and even brie. Goat cheese is known for its creamy, distinct flavor.
The digestibility of goat milk protein is slightly lower than that of cow's milk protein, at 94% compared to 95% respectively. However, this small difference may not be significant in terms of the overall digestibility of the cheese. The amount of lactose in the milk used to make the cheese may also play a role, with goat's milk containing slightly less lactose than cow's milk (4.1g vs 4.5g per 100g of milk).
Goat cheese also contains beneficial bacteria called probiotics, which are protected during the digestion process and delivered to the gut, contributing to overall health. Additionally, some of the fat in goat cheese comes from capric acid, a medium-chain fatty acid with anti-bacterial and anti-inflammatory properties. These factors may collectively contribute to the easier digestibility of goat cheese compared to cow's milk cheese.
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Frequently asked questions
The smell of goat cheese is influenced by two factors: the age of the milk used and whether male and female goats are kept together. Older milk results in goatier-tasting cheese. During breeding season, male goats produce strong-smelling hormones that can permeate the milk of female goats if they are kept in the same pen, leading to a stronger "goaty" flavour.
Fresh goat cheese made from milk that is less than four days old should be relatively mild and less goaty.
There is a molecule responsible for the smell of goats, which is passed into the cheese. This molecule influences the flavour of the cheese, resulting in a strong "goaty" taste.
Preferences for goat cheese vary due to individual taste preferences and experiences with different qualities of goat cheese. Some people may have only tried poor-quality goat cheese or had a bad experience with the flavour, leading them to dislike it. Others may enjoy the unique, pungent flavour that well-made goat cheese can offer.
