Kamil Perry
Goat cheese, believed to be one of the earliest dairy products, has been made for thousands of years. In Spain, the goat is often referred to as the poor man's cow due to its independent characteristics and its ability to adapt to the hot, dry Mediterranean climate. Goat cheese is widely available in Spain, with many breeds and cross-breeds of goats found across the country. Spanish goat cheeses, both fresh and aged, are considered to be some of the best in Europe. The Spanish word for goat cheese is queso de cabra, with cabra meaning goat.
| Characteristics | Values |
|---|---|
| Spanish word for goat cheese | Queso de cabra |
| Goat cheese in Spain | Goat cheese has been made in Spain for thousands of years and is believed to be one of the earliest dairy products. |
| Goat milk cheeses | Fresh and aged |
| Fresh goat cheese | Predominantly found in Asturias, the Mediterranean coast, Murcia, and the Canary Islands |
| Aged goat cheese | Brined and stored in a cool place for months to cure |
| Aged goat cheese regions | High mountainous regions of Andalucia (Almería, Málaga, Cádiz, and Sevilla) |
| Artisan cheese production | Revived by Spanish dairy consultant and world expert on Spanish cheese, Enric Canut |
| Goat cheese types | Chèvre (fresh, crumbly log, wrinkly round, creamy blue, firm wedge) |
| Goat cheese flavors | Tangy, grassy, nutty, fruity, lemony |
| Goat cheese pairings | Baguette slices, country bread, fruit, dry white wine, oloroso sherry |
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What You'll Learn
- Spanish goat cheese is made from raw milk that is allowed to curdle naturally, then drained and pressed
- Goat cheese has been produced for thousands of years and is believed to be one of the earliest dairy products
- In Spain, goats are sometimes referred to as the poor man's cow due to their independent nature and ability to thrive in hot, dry climates
- Spanish goat cheeses, both fresh and aged, are of exceptional quality but are often under-represented in American cheese shops
- Majorero, a goat cheese made on the Canary Island of Fuerteventura, is recommended to be paired with a fruity, dry white wine
Spanish goat cheese is made from raw milk that is allowed to curdle naturally, then drained and pressed
Goat cheese, or chèvre in French, is believed to be one of the earliest made dairy products. In Spain, the goat is often referred to as the "poor man's cow" due to its independent characteristics and its prevalence in the hot, dry Mediterranean climate. For centuries, Spanish shepherds and their families relied on goats for milk and cheese. As such, goat cheese is a beloved staple in Spanish cuisine.
Spanish goat cheese is traditionally made from raw goat's milk that is allowed to curdle naturally. The milk is then drained, and the resulting curds are pressed to form a solid cheese. This traditional method of cheese-making has been passed down for generations and is still practised today, particularly in rural areas.
Goat's milk is known for its higher fat and protein content, which gives Spanish goat cheese its characteristic creamy texture. The cheese can range from fresh to aged, with fresh goat milk being hung, drained, and cured for several days, while aged goat cheese is brined to form a rind and then stored for months to cure. The flavour of the cheese can vary from tangy and lactic to sweet and nutty, depending on the diet of the goats and the maturation process.
One notable example of Spanish goat cheese is Majorero, made on Fuerteventura, one of the Canary Islands. Majorero is made from high-fat goat's milk from the indigenous Majorera breed and is often coated in pimentón, giving it a subtle scent and a unique flavour. Another excellent Spanish goat cheese is the Catalan Garrotxa, which was revived with the help of Spanish dairy consultant and cheese expert Canut after decades of repression under Franco, who demanded large-scale cheese production.
Spanish goat cheese is a testament to the country's rich culinary history and the resourcefulness of its people. The traditional methods of cheese-making have been preserved and cherished, resulting in a diverse range of flavours and textures that continue to delight cheese enthusiasts worldwide.
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Goat cheese has been produced for thousands of years and is believed to be one of the earliest dairy products
Goat cheese, also known as goat's cheese or chèvre, has a long and rich history that dates back thousands of years. It is believed to be one of the earliest dairy products, with evidence suggesting that the production of goat cheese began as early as 7,000 BC. At that time, humans transitioned from hunting to livestock rearing, and goats were among the first animals to be domesticated for food production. The hardy nature of goats, allowing them to thrive even in arid or mountainous regions, made them a valuable source of nutrient-rich milk.
The process of making goat cheese was discovered when milk was carried in pouches made from goat stomachs, causing the milk to partially solidify and develop a new flavour. This technique was further refined by nomads, who soon became avid producers and consumers of goat cheese. The practice spread, and by the time of the Roman Empire, goat cheese was considered a luxury item. The Romans invented the press, perfecting the draining process, and goat cheese became a staple in both sweet and savoury dishes.
In the Middle Ages, goat cheese was so highly valued that it 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. This knowledge was closely guarded, and in ancient Egypt, only priests knew the secret formula for crafting goat cheese. Despite its popularity, goat cheese remained a luxury, and in the 19th century, it was presented at Napoleon's table with the tip removed to avoid reminding him of the disastrous expedition to Egypt.
Today, goat cheese continues to be a beloved dairy product worldwide, with France leading the way in terms of production and diversity. French goat cheeses, such as Sainte-Maure de Touraine, Chabichou du Poitou, and Chevre, are renowned for their soft, creamy textures and fruity flavours. Spain also boasts notable goat cheeses, including the Majorero from Spain, which is similar to Manchego and protected under European Law with PDO status. With over 120 different varieties of goat cheese available today, it remains a staple in cuisines across the globe.
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In Spain, goats are sometimes referred to as the poor man's cow due to their independent nature and ability to thrive in hot, dry climates
Goats are known as the "poor man's cow" due to their independent nature and ability to thrive in harsh environments. This nickname is particularly relevant in Spain, where goats are a common sight in dryland farming systems that rely on limited resources. Goats are known for their adaptability and can survive in hot, dry climates where other types of cattle, such as cows or buffaloes, may struggle. They require less investment and are cheaper to rear, making them an attractive option for those with limited resources.
Goats have long been valued for their milk and meat, two resources that can be difficult to come by in arid regions. Goat's milk is known for being a good source of calories, protein, and fats, making it an important dietary component in many cultures. In fact, nearly three-quarters of the global population consumes goat's milk. It is particularly popular in Spain, where it is used to make a variety of dairy products, including cheese.
While cows and buffaloes are also milked, they tend to require more resources and are therefore more expensive to keep. Goats, on the other hand, are more independent and require less supervision. They are also able to graze on a wider variety of plants, making them ideal for dryland farming where food sources may be scarce.
The nickname "poor man's cow" is a testament to the goat's resilience and adaptability. It is a reminder that, even in challenging environments, these animals can provide valuable resources for those who may not have the means to invest in more expensive livestock. This nickname is particularly apt in Spain, where the hot, dry climate can be challenging for cattle farming.
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Spanish goat cheeses, both fresh and aged, are of exceptional quality but are often under-represented in American cheese shops
Goat cheeses from Spain, whether fresh or aged, boast exceptional quality. However, they are often under-represented in American cheese shops. One reason for their absence from cheese counters could be the over-shadowing popularity of Spain's top-selling Manchego, an aged sheep's cheese.
Spanish goat cheeses are as delicious as they are diverse. They can be moist and creamy, with a tangy, lemony, and nutty flavour. The texture can vary from crumbly to smooth and firm. The aromas of Spanish goat cheeses can range from tart citrus to freshly baked bread.
One of the most well-known Spanish goat cheeses is Majorero, made on Fuerteventura, one of the Canary Islands. Majorero is crafted from high-fat goat's milk from the indigenous Majorera breed. Islanders typically enjoy Majorero fresh, while the wheels exported are aged for at least three to four months. Some varieties are coated in pimentón, which subtly scents the interior, while others feature a lemony finish.
Another notable Spanish goat cheese is Garrotxa, which is dense and aged, with a moleskin-textured rind. Unlike younger goat cheeses, which tend to be more piquant and goaty, Garrotxa's ageing process mellows the expected lemony tang of goat milk, resulting in impressions of toasted hazelnuts and their skins.
Queso de Murcia al Vino, commonly known as Drunken Goat in the American market, is another example of Spain's exceptional goat cheese. This barely firm, aged goat cheese is washed in one of the red wines of Murcia, such as Jumilla, Yecla, or Bullas, giving it a fruity and friendly character. Despite the wine-washing process, the cheese retains the soft, powdery flavour of goat milk rather than being overwhelmed by grapey notes.
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Majorero, a goat cheese made on the Canary Island of Fuerteventura, is recommended to be paired with a fruity, dry white wine
Majorero is a goat cheese made on the Canary Island of Fuerteventura. It is made from the milk of Majorera goats, which are indigenous to the Canary Islands. The goats roam the open countryside of Fuerteventura, feeding on the local aromatic herbs and grasses. This freedom to roam in the dry landscape of the island contributes to the distinct flavor of the cheese.
Majorero is a semi-cured or semi-matured cheese, usually aged for up to six months. It has a medium-firm texture, without being too hard or crumbly. The cheese is known for its nutty flavor, with a sharpness that pairs well with drinks like sparkling Cava or a full-bodied Rioja red wine. However, when served with fruit, almonds, and a dry white wine, Majorero's nutty flavor can complement the wine's fruity notes.
The cheese is also known for its rich, buttery flavor and appealing texture, which has earned it accolades at the World Cheese Awards. In 2017, Majorero by Maxorata won a gold medal at the awards, standing out for its subtle complexity. The artisans at Maxorata have brought fame to the tiny island of Fuerteventura, winning several international awards for their cheese, including a Super Gold at the World Cheese Awards in 2018.
When serving Majorero, it is recommended to bring it to room temperature to fully enjoy its flavor and texture. The cheese has a deep orange color due to the addition of paprika, which is a distinctive feature of this variety. Overall, Majorero is a delicious and award-winning cheese that showcases the unique flavors of Fuerteventura and the Canary Islands. Its versatility in pairing with different drinks and foods makes it a great choice for those looking to explore the diverse world of goat cheeses.
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Frequently asked questions
The Spanish translation for "goat cheese" is "queso de cabra".
Some types of Spanish goat cheese include Majorero, Manchego, and an unpasteurized hard cheese from north-central Cataluña.
Spanish goat cheese can be found at various retailers, including Casellula in NYC, Chantal's Cheese Shop in Pittsburgh, PA, and Hoboken Cheese & Wine in NJ. You can also try a local cheese shop or search for it online.
Spanish goat cheese can be served with slices of baguette or country bread, and fruit (fresh or dried). It can also be paired with a fruity, dry white wine or oloroso sherry.
