Bushra Griffith
Goat cheese, also known as chèvre, is a cheese made from goat's milk. Goats were among the first animals to be domesticated for food production, and the history of goat cheese dates back more than 10,000 years. Goat cheese has been valued for its nutritional benefits, ease of digestion, and versatility in different recipes, ranging from fresh and soft to aged and hard varieties. Today, goat cheese is produced worldwide, with notable contributions from France, Spain, Italy, and the United States, each offering unique flavours and styles.
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What You'll Learn
Goat cheese history
Goat cheese, also known as chèvre, is a cheese made from goat's milk. Goats were among the first animals to be domesticated for food production, over 9,000 years ago, and the history of goat cheese is a long one. The first cheeses are thought to date back to 7,000 BC when hunters turned to livestock rearing. Goat milk was carried in pouches made from the stomachs of certain animals, and the milk would partially solidify, creating a new flavour.
Goats produce high-quality, nutrient-rich milk, even in difficult environments, making them valuable to arid or mountainous areas where cattle and sheep cannot survive. Goat's milk is also influenced by what the goats eat, and due to their hardy digestive systems, they tend to eat many bitter plants that other animals will not. Goat's milk has a much higher concentration of fatty acids, but less milk protein, than cow's milk. The higher concentration of fatty acids gives goat cheese its signature tangy flavour, and the lower amount of milk protein gives it a smoother, creamier texture.
Goat cheese has been made for thousands of years, with one source noting that a 3,000-year-old goat cheese was discovered in the tomb of an Egyptian dignitary. In the Middle Ages, goat cheese had become so popular that it was used as currency by pilgrims travelling to Santiago de Compostela. During this time, mankind discovered that rennet, an enzyme found naturally in the stomach, sped up the curdling of milk. In ancient Egypt, only priests knew the formula for making goat cheese.
In the 8th century AD, the Moors brought goats to the Loire Valley, where French goat cheeses, or chèvres, were first made. The word chèvre simply means "goat" in French, and the use of the term spread with the cheese's popularity. Today, goat's milk is used to make cheese all across the globe, from small artisanal farms to mass production.
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Goat cheese production
Goat cheese, or chèvre, is a cheese made from goat's milk. Goats were among the first animals to be domesticated for food production, and goat cheese is believed to have first been made around 7,000 BC. Goat milk, and therefore goat cheese, is rich in nutrients including anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids. It also contains fatty acids, calcium, vitamins A and K, phosphorus, thiamin, and niacin.
The texture of goat cheese can vary depending on the production process and the type of milk used. For example, goat cheese made with vinegar or lemon juice tends to have a springy and spongy texture, while cheese made with goat milk has a smoother, creamier texture than cheese made with cow's milk.
Goat cheese can be made on small artisanal farms or through mass production. It is a popular ingredient in many dishes and can be served fresh or aged, soft or hard, depending on the recipe and desired taste.
Goat cheese has a long and global history, with different varieties and production techniques arising in various regions. For example, in the Middle Ages, goat cheese was used as currency by pilgrims travelling to Santiago de Compostela. In ancient Egypt, only priests knew the formula for making goat cheese, and some of these cheeses have been discovered in tombs, aged for over 3,000 years. In France, goat cheese, or chèvre, is especially popular in the Loire Valley and Poitou, while in Italy, Robiola, a soft-ripened cheese made with goat's milk, is a specialty of the Aosta Valley. In Greece, Xynotyro is a traditional unpasteurized whey cheese made from goat's milk, while in the Middle East, Jibneh Arabieh is a popular soft white cheese made from goat or sheep milk.
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Goat cheese nutrition
Goat cheese, also known as chèvre, is a nutritious dairy product made from goat's milk. It is packed with vitamins, minerals, and healthy fats, and offers several health benefits.
Goat cheese is a good source of calcium, an essential nutrient for maintaining strong bones, teeth, and organs. It also contains vitamins A and K, phosphorus, thiamin, and niacin (vitamin B3). Additionally, goat cheese is a good source of selenium, an essential trace mineral that is typically found in seafood.
The protein structure of goat cheese differs from that of cow's milk, making it easier to digest and a good alternative for those with an intolerance to cow's milk. It also contains lower levels of lactose and is a hypoallergenic option for those allergic to cow's milk cheese.
Goat cheese is high in healthy fats, including medium-chain fatty acids, which can improve satiety and aid in weight loss. It also contains beneficial probiotics, which can improve gut health and boost the immune system.
Goat cheese comes in a variety of flavors and textures, from soft and spreadable fresh cheese to salty, crumbly aged cheese. It can be used in a wide range of dishes, from salads and toppings to stuffed vegetables and desserts.
The process of making goat cheese involves coagulating the solids in milk, separating the curds from the whey, and then aging or curing the cheese. The nutritional content of goat cheese can vary depending on the processing method and the diet of the goats.
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Goat cheese varieties
Goat cheese, also known as chèvre, is made from goat's milk. Goats were among the first animals to be domesticated for food production, and the history of goat cheese dates back more than 10,000 years. Goat cheese is produced worldwide, resulting in numerous varieties. Here is an overview of some popular goat cheese varieties:
Chèvre
Chèvre, the French word for goat, refers to a soft, creamy, and crumbly goat cheese with a tangy, fruity taste. It is often served hot as chèvre chaud. This variety is widely available in grocery stores and specialty cheese shops.
Chevre D'Argental
This French goat cheese is produced in the Rhône-Alpes and Poitou-Charentes regions. It has a sweet cream flavour with a hint of lemon and a sticky to runny texture.
Goat Brie
Goat Brie is a mild cheese with a thin rind and a creamy, delicate interior. It has a slightly tangy citrus flavour. Goat Brie is produced in the United States, particularly by the Vermont Creamery, and resembles the classic goat cheeses of France's Loire Valley.
Cheddar Goat Cheese
Cheddar goat cheese offers a sharp and fruity flavour with a distinctive goaty tang.
Goat Gouda
Exclusively produced in Holland, Goat Gouda has a sweet flavour with caramel overtones.
Tomme Goat Cheese
Tomme is a spreadable, washed, and rinsed goat cheese made with raw milk. It is produced in France, but U.S. cheesemakers also create Tomme-style goat cheese.
Drunken Goat
A semi-firm variety of goat cheese, Drunken Goat is recommended as a great "gateway" cheese for those new to goat cheese.
Majorero
Majorero is a goat milk cheese from the Canary Island of Fuerteventura, Spain. It is similar to Manchego and is protected under European Law with Protected Designation of Origin (PDO) status.
Cabrales
Cabrales is a Spanish blue cheese made by rural dairy farmers in Asturias. It can be made from pure, unpasteurized cow's milk or blended with goat and/or sheep milk, resulting in a stronger, spicier flavour.
Payoyo
Payoyo is a Spanish cheese made from the milk of Payoya goats and Merina grazalemeña sheep in Villaluenga del Rosario and other areas of the Sierra de Grazalema.
Robiola
Robiola is an Italian soft-ripened cheese made with varying proportions of cow's, goat's, and sheep's milk. It is a specialty of the Aosta Valley.
These are just a few examples of the numerous goat cheese varieties available worldwide, each with its unique characteristics and flavour profiles.
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Goat cheese popularity
Goat cheese, also known as chèvre, has been consumed by humans for thousands of years. Goats were one of the first animals to be domesticated for food production, and the history of goat cheese can be traced back to around 7,000 BC. Over time, goat cheese has gained popularity and spread across the globe, with various regions developing their own unique styles and recipes for making goat cheese.
In the Middle Ages, goat cheese became a highly valued commodity, even being used as currency by pilgrims travelling to Santiago de Compostela. The Moors, nomadic livestock herders from North Africa, played a significant role in the spread of goat cheese to Europe. After being halted by Charles Martel, Duke and Prince of the Franks, at Poitiers, some Moors settled in the region and began farming goats and producing goat cheese. This marked the beginning of French goat cheese, or chèvre, which translates simply to ""goat" in French.
The Loire Valley in France became a prominent centre for goat cheese production, with the Moors introducing goat cheese to the region in the 8th century AD. The French have continued to refine and popularise goat cheese, with many varieties originating in France, such as the soft and creamy cheese, Chevre, and the nutty Crotin. France remains a major producer of goat cheese, with the Loire Valley and Poitou regions being particularly renowned for their goat milk cheeses.
Goat cheese has also gained popularity in other parts of the world, including the United States, where dozens of dairies and creameries are dedicated to producing goat's milk cheese. Small artisanal farms and mass-production facilities contribute to the diverse range of goat cheese styles available in the US market.
The unique characteristics of goat's milk contribute to the distinct flavour and texture of goat cheese. Goat's milk has a higher concentration of certain fatty acids, such as caproic, caprylic, and capric acid, giving goat cheese its signature tangy flavour. Additionally, the lower amount of milk protein in goat's milk results in a smoother, creamier texture. The versatility of goat cheese allows it to be enjoyed in various forms, from young and fresh to aged and fruity, dry and crumbly to silky and buttery.
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Frequently asked questions
Goat cheese, or chèvre, is believed to have originated in France, specifically in the Loire Valley. In the 8th century, the Saracens (Arabs who had settled in Spain) were pushed into France and brought goats to the Loire Valley, where French goat cheeses were first made.
The first cheeses date back to 7,000 BC when hunters turned to livestock rearing. Goats were one of the first animals to be domesticated by humans for milk production. At the time, goat milk was carried in pouches made from the stomachs of certain animals. Inside these goatskins, the milk partially solidified to reveal 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's milk can be coagulated with rennet to create an aged cheese, or with vinegar or lemon juice to make fresh cheeses such as ricotta or queso blanco. The milk is filtered to remove impurities, and then a curdling agent is added. The key to great-tasting goat cheese is finding the best expression of the milk, as what goats are fed makes a significant difference in the cheese that is produced.
