Frederic Melton
Goat cheese, also known as chèvre, is a versatile cheese made from goat's milk. It has a distinct tang and a range of flavours and textures, from young and fresh to aged and fruity. Unaged goat cheese, also known as fresh goat cheese, is moist, mild, and creamy, with a tangy, lemony, and nutty flavour. It is usually rindless and white in appearance, and often sold in a log shape. Unaged goat cheese is a common variety of goat cheese, and it is typically not aged for more than a few days, resulting in a mild flavour.
| Characteristics | Values |
|---|---|
| Appearance | White |
| Texture | Moist, creamy, without graininess |
| Flavour | Tangy, lemony, milky, balanced, intense |
| Other names | Chevre, goat's milk cheese |
| Origin | France, United States |
| Age | Unaged |
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What You'll Learn
Goat cheese is the lowest in natural fat content
Goat cheese, also known as chèvre, is the lowest in natural fat content compared to other animal milk commonly used for cheesemaking. It is a nutritious dairy product packed with vitamins, minerals, and healthy fats. The nutritional content of goat cheese varies depending on the processing method used, such as aging or curing. For example, young chèvre is white, moist, mild, and rindless, while aged chèvre is yellow, dry, crumbly, tangy, and has a rind.
Goat cheese is also lower in lactose than cow's milk cheeses, making it a good option for those with lactose intolerance. It is also easier to digest due to its different protein structure. Additionally, goat cheese is a hypoallergenic alternative for those allergic to cow's milk cheese.
Goat's milk is more versatile than cow's milk in terms of cheesemaking. Chèvre, for example, can be spread on bread or crackers, crumbled over salads, melted on pizza, mixed into soups or Italian dishes, and added to various recipes as a substitute for other cheeses.
Goat cheese has a distinct, creamy flavor and comes in a wide variety of flavors and textures, from soft and spreadable fresh cheese to salty, crumbly aged cheese. It is also a good source of calcium, phosphorus, and copper, which are essential for healthy bones. However, it is important to note that goat cheese is still considered a "high-fat" product, and consumption should be kept in moderation as part of a healthy, balanced diet.
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Chevre is a versatile goat cheese
Chevre, derived from the French word "chèvre", which means "goat", is a versatile goat cheese that can be used in a variety of dishes. Chevre is a general term for any cheese made from goat's milk and encompasses a range of textures and flavours, from fresh and creamy to aged and crumbly. Young, unaged chevre is white, moist, and mild, often shaped into logs and mixed with fresh herbs. As it ages, chevre darkens, dries out, and becomes more crumbly, developing a rind and a tangier flavour.
Chevre is commonly enjoyed in a variety of ways, showcasing its versatility. One popular way to savour chevre is to spread it on bread or crostini, creating a simple yet delicious appetizer. It can also be used as a substitute for cream cheese on toast or bagels. For a more indulgent treat, a log of goat cheese can be warmed in the oven, topped with thyme and honey, and served with bread or crackers.
Chevre is also a popular addition to salads, particularly those with sweet fruits like apples or cranberries, which complement the tangy, tart flavour of the cheese. Its creamy texture and unique flavour also make it an excellent topping for pizzas, especially when paired with sweeter ingredients like red peppers or caramelized onions. Chevre can be used in place of mozzarella or ricotta cheese, adding a distinct twist to classic dishes.
Furthermore, chevre is a versatile ingredient in soups and Italian dishes. It can be mixed into soup bases to add body and creaminess, similar to how sour cream is used. In Italian cuisine, chevre enhances pasta sauces, pesto, and risotto. It can also be used as a substitute for ricotta cheese in lasagna, adding a creamy texture and a tangy flavour.
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Goat's milk cheeses are made worldwide
Goat's milk cheese, made from the milk of domestic goats, is produced worldwide. The first proof of humans making goat's milk cheese dates back to 5,000 BC. Goat's milk has a higher proportion of medium-chain fatty acids, which contribute to the characteristic "goat" flavor of the cheese. These fatty acids are also what make goat's milk and its cheeses more easily digestible.
Goat's milk cheese is made in a similar way to other cheeses. The milk is filtered to remove impurities, and a curdling agent is added, such as rennet, or bacteria like Lactococcus lactis lactis, L. l. cremoris, or Streptococcus thermophilus. The curds are then molded and separated from the whey (the uncurdled liquid part of the milk). Finally, the curds are molded, dried, flavored, and cured. The variations in this process, such as the type of starter, the time or pressure of the draining, and the curing process, can change the texture and flavor of the cheese.
Goat's milk cheeses are made all over the world, including in the United States, France, Mexico, Norway, Spain, Japan, Armenia, the Philippines, the Middle East, and the Balkans. In America, "goat cheese" often refers to fresh goat's milk cheese, also known as chèvre, but there are many types of fresh and aged cheeses made with goat milk, such as feta, halloumi, and drunken goat. Chèvre is a versatile cheese that can be spread on bread or crackers, crumbled over salads, melted on pizza, mixed into soups or Italian dishes, or used as a substitute for ricotta or cream cheese.
While goat's milk cheese has been consumed worldwide for a long time, especially in France, it is a relatively recent addition to the United States. Laura Chenel of Sonoma, California, is credited with introducing high-quality domestic goat cheese to Americans in 1979, using techniques she learned in France. Now, the U.S. has dozens of dairies and creameries dedicated to goat's milk cheese production in nearly every state where cheese is produced.
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Unaged goat cheese has an intense flavour
Unaged goat cheese, also known as chèvre, is a fresh, tangy cheese with a distinct flavour. It is a versatile cheese that can be used in a variety of dishes, from salads to pizzas and soups. While it is a popular ingredient, unaged goat cheese has a strong and intense flavour.
The flavour of unaged goat cheese is described as tangy, lemony, and milky with a balanced, clean, and fresh taste. It is also characterised by its moist and creamy texture, without any graininess. This type of cheese is typically white in appearance and is known for its high moisture content, which distinguishes it from aged cheeses that tend to be drier and more crumbly.
The intensity of flavour in unaged goat cheese can be attributed to the fact that it is a young cheese. As goat cheese ages, its flavour becomes more subtle and mellow, with notes of cooked milk and nut skins. The ageing process reduces the moisture content, leading to a drier texture and a less intense flavour.
Unaged goat cheese, or chèvre, is widely available in supermarkets and cheese shops. It is often sold in log shapes and can be plain or mixed with fresh herbs. Chèvre is a versatile cheese that can be spread on bread, crumbled over salads, melted on pizzas, or added to soups and pasta dishes.
While unaged goat cheese has a strong flavour, it is important to note that the quality of the cheese can vary. Some poorly made goat cheeses may have an unpleasant, sour taste. However, when made well, unaged goat cheese can be a delicious and nuanced addition to a variety of dishes.
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Goat's milk is easily distinguishable from cow's or sheep's milk
Unaged goat cheese, or chèvre, is a fresh goat's milk cheese that is moist, creamy, and mild in flavour. It is usually rindless and white in colour, though it may also be grey or yellow. It is often sold in a log shape and can be spread on bread or crackers, crumbled over salads, or melted on pizza.
Another distinguishing factor is the nutritional content of goat's milk. It is higher in fat, calories, protein, vitamins, and minerals compared to cow's milk. Specifically, goat's milk contains more calcium, potassium, phosphorus, magnesium, and vitamin A. It also has about 1% less lactose, which makes it a better option for those with lactose intolerance or dairy allergies. Goat's milk is also naturally homogenized, meaning the fat molecules are less likely to separate and float to the top.
In terms of texture, goat's milk is thicker and creamier than cow's milk, which is typically the thinnest of the three types of milk. This difference in texture is due to the higher fat content in goat's milk, which also affects its meltability. Goat's milk has lower casein protein levels, resulting in drier and crumblier cheese compared to cow's or sheep's milk cheeses.
Additionally, goat's milk has a longer history of human consumption, dating back to around 5000 B.C., while cow's milk is the most commercially available and popular type of milk in North America. This is partly due to cows being more docile and easier to manage than goats or sheep.
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Frequently asked questions
Unaged goat cheese, also known as chèvre, is a fresh goat cheese that has not been aged for more than a few days. It is white, moist, and mild in flavour, without a rind.
Unaged goat cheese has a tangy, lemony, and milky flavour. It is known for its intense flavour, which can be described as goaty.
As goat cheese ages, it darkens in colour, becomes drier and more crumbly, and develops a rind. Aged goat cheeses tend to have more subtle and complex flavours, such as nut skins and cooked milk, while unaged goat cheeses have more intense and tangy flavours.
