Frederic Melton
Goat cheese, also known as chèvre, is a type of 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 is produced worldwide, with notable regions including France, Spain, Italy, and Finland. The process of making goat cheese involves coagulating milk solids, separating them from liquids, and then aging or fresh-setting them. Goat cheese offers nutritional benefits such as anti-inflammatory properties and a rich source of vitamins and minerals.
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What You'll Learn
Goat cheese history
Goat cheese, or chèvre in French, has a long history that dates back thousands of years. The domestication of goats for milk production began around 5000 BC, and the first cheeses are thought to have been made around 7000 BC when hunters turned to livestock rearing. Goats were among the first animals to be domesticated, and their milk was carried in pouches made from animal stomachs, where it partially solidified, creating a new flavor.
In the Middle Ages, goat cheese became widely popular and was even used as currency by pilgrims traveling to Santiago de Compostela. During this period, mankind discovered that rennet, an enzyme found in the stomach, accelerated the curdling of milk. This knowledge was closely guarded, and in ancient Egypt, only priests knew the formula for making goat cheese.
Goat cheese has been a staple in the Middle East for centuries, with cheeses like jibneh Arabieh, a soft white cheese found throughout the region, and labneh, consumed in Egypt, Israel, Lebanon, Syria, Palestine, and Jordan. In the 8th century AD, the Moors brought goats to the Loire Valley, introducing French goat cheeses, or chèvres.
Today, goat cheese is produced worldwide, with France being a leading manufacturer, offering a wide range of varieties, from soft cheeses like chèvre to harder ones like Crotin. The versatility of goat's milk allows for cheeses in every imaginable style, from young and fresh to aged and fruity. The lower lactose content of goat's milk also makes it a suitable option for those with lactose intolerance.
Goat cheese has a distinct tangy flavor and a creamy, spreadable texture that becomes firmer with age. The key to its flavor lies in the milk, with factors such as goat feed playing a significant role. The higher concentration of fatty acids in goat's milk, including caproic, caprylic, and capric acid, gives goat cheese its signature tanginess and smoother, creamier texture.
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Goat milk nutrition
Goat milk is one of the most commonly consumed types of dairy in the world, with nearly three-quarters of the world's population consuming it. This is partly due to the ease of keeping goats as opposed to cows in developing countries, where goat milk is a crucial source of calories, protein, and fats. Goat milk is also preferred over cow milk in many countries because it is thicker and creamier.
Goat milk is an excellent source of vitamin A, which has been shown to reduce the risk of cataracts and certain types of cancer, and it can also help children fight off measles. Goat milk also contains anti-inflammatory enzymes, probiotics, antioxidants, lipids, calcium, vitamins K, phosphorus, thiamin, and niacin. It has more protein per serving than cow's milk, and the protein is also more digestible. Goat milk is also a good option for people with allergies to cow's milk, as a study found that about one in four babies allergic to cow's milk were not allergic to goat's milk.
Goat milk has a higher nutritional value than cow's milk and can help with the absorption of certain nutrients that cow's milk does not. Goat milk is also a good source of natural protein, calcium, and fats, which makes it a healthy option to add to your daily diet. Goat milk is also said to be good for better heart health and reducing cholesterol levels in people with high blood cholesterol.
However, goat milk has more calories, fat, and sugar than plant-based milks, so plant-based milks like skimmed cow milk may be a better option for those trying to lose weight. Goat milk is also not suitable for those with a dairy allergy and should only be consumed after consulting a doctor.
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Goat cheese-making process
Goat cheese is made from goat's milk and is usually made using a 'coagulation' method. This involves combining goat's milk with heat and acid, which breaks down the milk into curds and whey. The curds are then collected and drained to form the cheese.
Goat cheese is one of the simplest types of cheese to make at home, requiring just a few ingredients and a straightforward method. The process is similar to that of other cheeses, but with some specific adjustments. Firstly, the milk is filtered to remove any unwanted impurities. Then, a curdling starter agent is added, which can be rennet or one or more starter bacteria. The type of bacteria used will affect the size of the curds and the eventual consistency of the cheese.
To make a basic goat cheese, you will need fresh goat's milk, ideally full-fat and pasteurized, as ultra-pasteurized milk will not curdle in the same way. Raw goat's milk can also be used if it is available. Citric acid and water are added to the milk to act as a curdling agent. The mixture does not need to be heated at this stage.
The milk is then heated in a saucepan over medium heat until it reaches 85°C/185°F. It can then be removed from the heat and allowed to cool. Once cooled, the curds can be drained in a butter muslin-lined colander and flavoured with salt. Herbs such as chives, thyme, or rosemary can be added to the cheese, or it can be covered in fresh herbs once moulded.
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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 goat cheese can be traced back to 7,000 BC. Goat milk is commonly used to make cultured dairy products, and goat cheese is produced around the world, resulting in a variety of recipes and styles, from fresh and soft to aged and hard.
Leipäjuusto (Finnish): Also known as "bread cheese" or "Finnish squeaky cheese," this cheese is traditionally made from cow's milk but can also be made from goat milk. It originates from Southern Ostrobothnia, Northern Finland, and Kainuu.
French Goat Cheeses: France produces a great number of goat milk cheeses, especially in the Loire Valley and Poitou-Charentes regions. Some varieties include:
- Chèvre: A soft, creamy, and melt-in-your-mouth cheese with a fruity or lemony tang. It is usually covered in a light-colored rind and is not aged for very long.
- Goat Brie: A buttery and rich French cheese made with goat milk, which is milder and sweeter than its cow milk counterpart.
Other European Goat Cheeses:
- Majorero (Spanish): A goat milk cheese from the Canary Island of Fuerteventura, similar to Manchego, with Protected Designation of Origin (PDO) status.
- Cabrales (Spanish): A blue cheese made in Asturias, Spain, from pure, unpasteurized cow's milk or blended with goat and/or sheep milk, resulting in a stronger, spicier flavor.
- Payoyo (Spanish): A cheese made from the milk of Payoya goats and Merina grazalemeña sheep in Villaluenga del Rosario and other areas of the Sierra de Grazalema, Spain.
- Robiola (Italian): A soft-ripened cheese made with varying proportions of cow's, goat's, and sheep's milk. It is from the Langhe region and is one of the specialties of the Aosta Valley.
- Caciotta (Italian): A type of cheese produced from the milk of cows, sheep, goats, or water buffalo. It has numerous variations, including Caciotta Marchigiana.
- Bastardo del Grappa (Italian): A traditional cheese produced in the foothills of Monte Grappa and in the provinces of Treviso, Belluno, and Vicenza, Italy.
- Banon cheese, Bucheron, Cabécou, Cathare, Chabis, Chaubier, Chavroux, Chabichou, Chevrotin, Clochette, Couronne Lochoise, Crottin de Chavignol, Faisselle (French): These are some of the many goat cheeses produced in France.
North American Goat Cheeses:
- Drunken Goat (Semi-firm): A semi-firm variety that is recommended as a "gateway" cheese for those who are not accustomed to the tanginess of goat cheese.
- Cheddar Goat Cheese: A sharp and fruity variety with a distinctive goaty tang.
- Goat Gouda (Dutch): Produced exclusively in Holland, this cheese is sweet and delicious, with caramel overtones.
- Tomme Goat Cheese (French-inspired): A spreadable, washed, and rinsed cheese that is aged and uses raw milk. While the traditional Tomme is made only in France, U.S. cheesemakers are creating Tomme-style goat cheeses.
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Goat cheese flavour and texture
Goat cheese, also known as goat's cheese or chèvre, is made from goat's milk. The flavour and texture of goat cheese vary depending on the recipe used, the age of the cheese, and the part of the cheese being tasted.
Goat cheese can be fresh and soft or aged and hard. Younger goat cheeses tend to be more intense, with tangy and earthy flavours. As the cheese ages, its flavour becomes milder and creamier, with hints of hazelnut and dried herbs. The texture of the cheese also changes as it ages, going from a soft, spreadable consistency to a firmer, crumbly texture.
Goat cheese made in the Loire Valley in France is often unaged and sprinkled with ash. Bonne Bouche is a goat cheese with a developed rind that can be aged for up to eight weeks, developing piquant black walnutty flavours. However, it is often drippily spreadable with a bare background of lemony tang. French goat brie is also mild, with a thin rind and a creamy texture. It has a slight citrus tang and a sweet and delicate flavour.
Goat cheese is known for its versatility, with flavours ranging from tart to creamy and textures varying from crumbly to creamy. It is also lower in fat and calories compared to cheeses made from cow's milk, making it a lighter alternative. Goat cheese is also a good source of calcium and is easier to digest, making it a suitable option for some people with lactose intolerance.
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Frequently asked questions
Goat cheese, also known as goat's cheese or chèvre, is a cheese made from goat's milk. Goat's milk has a higher concentration of fatty acids and a lower amount of milk protein than cow's milk, giving goat cheese its signature tangy flavor and smooth, creamy texture.
Goat cheese has a long history, dating back to around 7,000 BC when hunters turned to livestock rearing. Goats were one of the first animals to be domesticated by humans for milk production, and goat's milk for human consumption dates back to about 5,000 BC. Goat cheese was first made in the Loire Valley in France by the Moors in the 8th century AD. Today, goat's milk is used to make cheese all across the globe, from small artisanal farms to mass production.
Goat cheese is known for its distinct, tangy flavor, which is due to the higher concentration of fatty acids in goat's milk. Some people find the taste polarizing, describing it as too "gamey" or like a "barnyard." However, others enjoy the unique flavor and find it to be milder than cow's milk cheese. The taste of goat cheese can also vary depending on what the goats are fed, as their milk is heavily influenced by their diet.
